David’s Skinny Chocolate Chip Cookies

Source: “Perfect Light Desserts,” by Nick Malgieri

These are absolutely delicious AND lower in calories than the traditional cookie recipe. Visit this post for a detailed review and pictures.

David’s Skinny Chocolate Chip Cookies

1 ¼ cup all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
4 tablespoons unsalted butter, softened
½ cup light brown sugar, firmly packed
6 tablespoons granulated sugar
1 large egg
2 tablespoons whole milk
1 teaspoon vanilla extract
1 ½ cups (about ¾ of a 12-ounce bag) chocolate chips
2 cookie sheets lined with parchment or foil

Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Mix the flour, baking soda, and salt together and set aside. Beat the butter and sugars together by machine with the paddle attachment on medium speed until well mixed (about one minute). Beat in the egg and milk until they are absorbed and then the vanilla. Don’t worry if the mixture looks curdled, the flour mixture will smooth it out. Scrape down the bowl and beater and beat in the flour mixture on low speed. Use a large rubber spatula to fold in the chocolate chips. Chill the dough in the bowl for fifteen minutes to keep the cookies from spreading too much while they are baking. Form the dough into 1 1/2-inch balls or use a small ice cream scoop to form the cookies. Arrange the balls of dough 2 inches apart all around the prepared pans. Bake the cookies for eight to twelve minutes, or until they look dull on the surface, have spread, and are still quite moist. Cool the cookies on the pans on racks for five minutes. Slide the papers to racks and cool the cookies completely. For storing: keep the cookies between sheets of wax paper in a tin or plastic container with a tight-fitting lid.

Per cookie: 114 calories, 5 g total fat, 3 g saturated fat, 2 g protein, 17 g carbohydrates, 1 g fiber, 11 mg cholesterol, 85 mg sodium

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