Tiny Chocolate Chip Cookies (low Fat)

"Satisfy that cookie craving in very small bites!"
 
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Ready In:
1hr
Ingredients:
12
Yields:
5-6 dozen
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ingredients

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directions

  • Preheat oven to 325 degrees.
  • Melt shortening in microwave and cool.
  • Whip whites until nearly stiff.
  • Add sugars and syrup and mix.
  • Add shortening and vanilla and mix.
  • Combined dry incgredients (not chips) and mix in.
  • Mix in chips.
  • Freeze one hour.
  • Drop by 1/2 teaspoon.
  • Bake until light brown, 8-10 minutes.

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Reviews

  1. Note that the freezing time does help to drop the batter (very sticky) so don't be too hasty in pre-heating your oven unless you like a hot kitchen. I made the first batch on my bare non stick pans and that was a mistake. I destroyed half the cookies on the first pan trying to get them off. If you do this, throw them back in the oven for a minute to get them hot again and pry them off with a flipper. OR Save yourself the grief and line your pans with parchment--much easier to get off intact. A touch salty in the end, but adorable cookies.
     
  2. These are so good! The only substitution I made was to use canola oil instead of shortening. These were very toll-housey and lovely. Nice taste, great texture, and really cool that they are so small. Nice to just pop in your mouth! Thanks so much!!
     
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RECIPE SUBMITTED BY

I have lived all over the USA but my heart is in the MidWest. I bake for fun, to the point where I have to keep a rolodex of people to give things to in order to spread it around!
 
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