Low-Fat Double Chocolate Chip Cookies

SaraStar's Note:

These came from a Pillsbury healthy baking cookbook. They make a small batch, so double if you're serving them to more than a couple of people. Also, the dough can get a little dry near the end sometimes. Adding a little bit of milk or chocolate liqueur will help loosen it up nicely.

• Total Time: 38 mins
• Prep Time: 20 mins
• Cook Time: 18 mins

Ingredients:

Yield: 24 cookies

• ½ cup packed brown sugar
• ¼ cup margarine , softened (not tub margarine)
• ½ teaspoon vanilla
• 1 egg white
• 1 cup all-purpose flour
• 3 tablespoons cocoa powder
• ½ teaspoon baking soda
• 1⁄8; teaspoon salt
• ½ cup chocolate chips

Directions:

1. Heat oven to 375°.
2. In large bowl, combine brown sugar and margarine until light and fluffy.
3. Add vanilla and egg white; blend well.
4. Add dry ingredients; mix well.
5. Mix in chips.
6. Drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets.
7. Bake for 8-9 minutes. Cool 1 minute before removing from cookie sheet.

Reviews

[Chef #581862]

These are good for low fat. I used tub margarine the low fat becel one. I also used the egg replacement. The no yoke fake egg stuff. They were easy to roll, flattened them out a bit with my hand and baked for 8 mins. No chocolate chips. Good!

[Chef #430432]

quick and yummy. dry dough, so i added a bit of milk. the flavor of the dough was too flour-y for my taste so i added 1/2 tsp of almond extract, which really helped but also didn't give too much flavor of its own. i used chocolate chips and flaked coconut because i was in the mood for it. delish.

[Sandy in San Diego]

Excellent chocolate cookies! As suggested I added a second egg as mine were on the smaller side. I also used half wheat flour. I did use tub butter replacement (oil based) and added a small container of pureed prunes (baby food). Finally I added some walnuts! They were fabulous! Thank you for a great recipe!