Filed under: Dessert, Food and Recipes | Tags: chocolate chip cookies, dessert, low calorie
My husband’s family visited this past week; total head count: 8 people, 5 dogs. It was a whirlwind. We had been planning the visit so long (the cooking, the restaurant visits, the sleeping/bathroom arrangements), that it’s hard to believe it’s over. My two bedroom, two bath house in Memphis now seems strangely empty.
Earlier in this blog, I shared a recipe with you for 88-calorie brownies. Now that I’ve shared that, I think it’s only fair that I share 88-calorie chocolate chip cookies with you. I made these for my husband’s family when they visited, and they seemed to be a big hit. The cookies turn out crispy and chewy at the same time, make a large batch, and keep for a week in an airtight container. Of course, they won’t last a week, so that will hardly be an issue. You can also make extra to freeze, which I think is a pretty cool idea for anytime you have visitors or need your chocolate fix.
Whether by family visits, chocolate chip cookies, or both, you too can have tiny pockets of joy in your life.
88 Calorie Chocolate Chip Cookies
Courtesy Cooking Light, June 2007
2 1/2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup butter, softened
1 tsp vanilla extract
2 large egg whites
3/4 cup semi-sweet chocolate chips
1. Preheat oven to 350.
2. Lightly spoon flour into dry measuring cups, leveling with a knife. Combine flour, baking soda, and salt. Stir with a whisk until combined and lumps are removed.
3. 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 until light and fluffy. Add flour mixture and chips; beat until blended.
4. Drop dough by level tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 350 for 10 minutes or until lightly browned (hint: when you remove the cookies, they will appear slightly underbaked, but this is okay. They will firm up after they cool on the pan and be the perfect texture). Cool on the pan 2 minutes. Remove from pans, cool on wire racks. Yields 4 dozen cookies.
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