Light Chocolate Chip Cookies

Light Chocolate Chip Cookies

I was planning on a completely different recipe for today’s post but changed my mind. The culprit is the photo of the freshly baked cookies I boasted about on my instagram account. I was immediately asked for the recipe. And I couldn’t say no. So here it is. The recipe for the chocolate chip cookies I made today for my ever-cookie-hungry kids.

So chocolate chip cookies you may say. Heard and seen a hundred times. How is this recipe different from any other chocolate chip cookie recipe out there?

Well, these cookies are lighter, much lighter than their butter-sugar-chocolate laden cousins (I confess – I don’t mind enjoying them from time to time). Only 4 ounces of butter is used to make 4 dozen cookies. Yet they are so so good – a bit crisp on the outside, and soft on the inside. Just like they should be, chocolate chip cookies. Enjoy!

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Chocolatiest Crinkles

A brief description of these cookies – they are darn good!  They are chewy on the inside and crisp on the outside. Beware, they disappear fast. At least that’s the case in our cookie monster filled family.

On another note, I am feeling darn good too, because Azerbaijan won first place in Europe’s most popular song contest – Eurovision! For the first time! This is big for Azerbaijan. It means that Europe is coming to Baku for next year’s Eurovision. Hooray!

Chocolatiest Crinkles
Barely adapted from “Luscious Chocolate Desserts” by Lori Longbotham

Makes about 20 (According to the original recipe, the yield is about 4 dozen cookies, but I was only able to get 20 cookies).


5 ounces (140 g) bittersweet or semisweet chocolate, chopped
3/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick / 4 oz / 115 g) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed dark  brown sugar
1 large egg
1 + 1/2 teaspoons pure vanilla extract
1/2 cup confectioners’ sugar

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