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!
Light Chocolate Chip Cookies
Barely adapted from Cooking Light, June 2007 issue
Makes 48 cookies
2 1/4 cups all-purpose flour (about 10 ounces)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup butter, softened at room temperature
1 teaspoon vanilla extract
2 large egg whites
3/4 cup semisweet chocolate chips
Preheat oven to 350°F.
Lightly spoon flour into dry measuring cups; level with a knife. In medium bowl, combine flour, baking soda, and salt, stirring with a whisk.
Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat 1 minute. Add flour mixture and chips; beat until blended.
Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. You do not have to shape the cookies perfectly - they will spread out (not much) in the oven anyway. Bake at 350° for 10 to 12 minutes or until very lightly browned. Pay close attention last minutes of baking - the cookies should not be very brown. If you overbake them, they will turn very hard.
Cool on pans for 2 minutes. Remove from pans; cool completely on wire racks.