Best 5 Light Chocolate Chip Cookies Recipes
When it comes to whipping up a batch of delectable treats, light chocolate chip cookies often steal the show. These airy, chewy confections offer a symphony of flavors and textures, making them a beloved classic enjoyed by people of all ages. Whether you're a seasoned baker or a novice in the kitchen, creating light chocolate chip cookies that are both tantalizing and guilt-free is an achievable goal. Embark on a culinary journey as we uncover the secrets to crafting the perfect light chocolate chip cookie, leaving your taste buds dancing with joy and your waistline feeling satisfied.
Check out the recipes below so you can choose the best recipe for yourself!
LIGHT CHOCOLATE CHIP COOKIES
This is a tasty recipe for soft and chewy chocolate chip cookies. Don't try to double it though, it doesn't turn out.
Provided by Megan Noble
Categories Desserts Cookies Drop Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream the butter with the brown and white sugars. Stir in the vanilla, egg white, and water. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips.
- Drop dough by heaping spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool for 1 minute on baking sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 105.8 calories, Carbohydrate 17 g, Cholesterol 7.6 mg, Fat 4 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 88.8 mg, Sugar 10.7 g
NESTLE CHOCOLATE CHIP COOKIES (LIGHT VERSION)
This is a lower fat version of those good ole' Nestle Chocolate Chip cookies (from an actual Nestle brand cookbook).
Provided by catercow
Categories Drop Cookies
Time 20m
Yield 60 cookies, 60 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, baking soda, and salt.
- Beat together sugars, margarine and vanilla in a separate bowl. Beat in egg whites.
- Gradually beat in flour mix and water. Stir in chips and drop onto parchment paper covered baking sheet.
- Bake at 350°F for 10 to 12 minutes.
CHOCOLATE CHIP COOKIES (FROM COOKING LIGHT)
These yummy cookies have a wonderful texture and just the right amount of chocolate chips. Just as good, if not better than, the ones full of fat and calories. One of the "Greatest Hits" in Cooking Light's June 2007 issue.
Provided by LonghornMama
Categories Drop Cookies
Time 25m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- 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 one minute. Add flour mixture and chips, beat until blended.
- Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
- Bake at 350 degrees for 10 minutes or until lightly browned. Cool on pans 2 minutes. Remove from pans; cool completely on wire racks.
LIGHT AND FLUFFY BANANA CHOCOLATE CHIP COOKIES
These are a delicious soft cookie, they remind me of banana bread. I like to sprinkle a mixture of sugar and cinnamon on them before baking if I am not dipping them in chocolate.
Provided by Elaine Laskowski
Categories Other Snacks
Time 25m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375 F. Sift flour, baking powder and salt in a bowl. In the bowl of a stand mixer, cream butter flavored shortening and both sugars until light and fluffy. Add vanilla and eggs, mixing to incorporate. Stir in mashed banana.
- 2. Add dry ingredients and mix well, then stir in chocolate chips.
- 3. Scoop by tablespoonful onto an ungreased cookie sheet. Bake about 8 minutes until edges are light brown.
- 4. If you are going to dip them in some chocolate, melt the 1/2 cup of chocolate chips in a heat proof bowl over boiling water. Stir to help melt and when melted dip cookies.
- 5. If you don't dip them in chocolate, you might want to sprinkle them before baking, with a mixture of sugar and cinnamon. In fact make some both ways, you will love these cookies.
"LIGHT" CHOCOLATE CHIP OATMEAL COOKIES
These are so I can feel OK with my toddler son eating them. Obviously, you could omit the chocolate chips and they'd be even better... but I didn't want to go crazy. I use "Earth Balance" margarine and "Enjoy Life" chocolate chips because they're dairy-free. I also have substituted 1/2 a cup of the whole wheat flour with garbanzo bean flour.
Provided by cathianne
Categories Drop Cookies
Time 21m
Yield 18 medium-sized cookies, 18-22 serving(s)
Number Of Ingredients 9
Steps:
- Combine margarine, sugar, egg, vanilla and cinnamon. Stir until creamy and smooth. I microwave the margarine for about 30 seconds to soften.
- Add flour and baking powder and stir until completely combined.
- Add oats and then chocolate chips.
- Spoon onto greased cookie sheets with a soup spoon with about an inch between each cookie.
- Bake at 350 F for 11 minutes. I used two sheets in the oven at once, and if you do that, switch the bottom sheet with the top sheet after about 5 minutes and then continue cookie.
- Let cool.
Tips:
- For chewier cookies, chill the dough for at least 30 minutes before baking.
- Use a cookie scoop to ensure uniform cookie sizes and even baking.
- Line your baking sheet with parchment paper for easy cleanup and to prevent the cookies from sticking.
- Bake the cookies until the edges are golden brown and the centers are set but still slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
These light chocolate chip cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their chewy texture, gooey chocolate chips, and hints of vanilla and brown sugar, these cookies are sure to be a hit with everyone. Whether you're baking them for a party, a bake sale, or just to enjoy at home, these cookies are sure to be a crowd-pleaser.
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