Monday, February 9, 2009

Lower Fat Chocolate Chip Cookies

 These are my new favorite chocolate chip cookie! My friend made these a few weeks back when we were having a playdate at her house. I was instantly hooked! They are a lower fat version (I take that with a grain of salt....because anything with a stick of butter can't be low fat)--but compared to most recipes they do have less butter. They are really chewy and have such an amazing flavor. I have many favorite chococolate chip recipes--but these are now #1. I just love their consistency. They are perfectly chewy, sweet, and addictive.

Chocolate Chip Cookies from Mykette

Whisk by hand:

2 1/4 C flour
1 tsp baking soda
1/2 tsp salt

Then combine in a separate bowl:

1 stick butter, very softened
1 C brown sugar
3/4 C granulated sugar

Combine two sets of ingredients. Then add and beat for 1 minute:

1 tsp vanilla extract
2 egg whites
1 C chocolate chips

Bake at 350 for 9-10 minutes.

Tips: My friend told me to make them following the ingredients exactly. The first batch of made of these, I had some oldish brown sugar that ended up getting really crystally and the cookies didn't turn out too well. So this last batch I opened a new bag of brown sugar and they were perfect (just as an FYI). Also, I'm not sure where the original recipe came from, but I think it might be Cooking Light.

One more tip: I asked Mykette if the dough sometimes comes out dry. She said she uses "extra large" eggs and so to add another egg white if you're using smaller eggs. Hopefully that way the consistency will be a little more moist. Given that they're lower fat, the dough isn't quite as moist as others and so I had to kind of roll them into a ball. They still tasted great, though!

6 comments:

Cindi said...

Gosh. I don't know what happened, but I just made this cookie dough, and it didn't come together like a dough at all. I measured carefully, used the exact ingredients and followed the instructions to the letter. It looks like it needs more moisture...or the whole egg and not just the whites....or maybe more butter. I can form the dough into a ball with my hands, but I just don't know if it will cook correctly like that. I haven't baked any yet. Is that what the dough is supposed to look like? Thanks for any help!

Marisa said...

I'm so glad you asked! That's what happened the first time I made them and I was thinking it was due to my sugar being weird. And then the next time I made them they were much more moist. I asked my friend who gave me the recipe and she said she uses the extra large eggs--so if you're using medium eggs maybe add one more egg white. I hope that helps! Let me know if they turned out tasting okay.

Cindi said...

Thanks Marisa. I didn't want to save the dough till this morning, so that's exactly what I did last night. I was using large eggs, so I decided to just add another egg white, and the dough came together. I also opened a new brown sugar bag when I started to make these. I only had dark brown sugar, so mine look darker than the picture of yours. They taste great though! Thanks for answering!

Marisa said...

No problem! I hope they worked out okay. The first time I made them they didn't turn out quite like my friend's did--but the second time they did. So I hope they worked out okay!

Priscilla said...

These cookies look delicious. I'd love some right now!

Melanie Anne said...

I love chocolate chip cookies and this recipe sounds (and looks) fantastic. My oldest son loves to make cookies on Sunday--I am going to give him this recipe! Can't wait to try it! Thanks