Prep 15 mins
Cook 10 mins
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.
- 2 1⁄4 cups all-purpose flour (10 oz.)
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup packed brown sugar
- 3⁄4 cup sugar
- 1⁄2 cup butter, softened
- 1 teaspoon vanilla
- 2 large egg whites
- 3⁄4 cup semi-sweet chocolate chips
- 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.
Thank u so much for sharing this recipe. This is like a cross between the Nestle choc chip recipe & the "too" healthy cho chip recipes that my husband isn't a fan of! This seemed to be a perfect balance of less butter but all the taste/sweetness he requires. He did request that I shorten the baking time to about 8 min for a softer cookie. I used Splenda & used 1 cup choc chips like others :-). I hope this will become my hubby's favorite!!
These are the best cookies ever! I fed these to my guys... no one knew the difference! These in no way taste low calorie! I cut the recipe in half, and it was too dry, so I added an extra egg white. Turned out perfect! Thanks!
Really good cookies! I made M&M cookies and they turned out great