I've been in a baking frenzy today. First, the chocolate peanut butter surprise cookies, and now the healthier chocolate chip cookies. I've been experimenting with these cookies for a while. While they don't hold a candle to a good, full-fat, full-calorie recipe, this is a good compromise. Not only do they have less butter and sugar, but also one less egg than most chocolate chip cookie recipes. Oh, and less chocolate chips, but without losing the yummy chocolate-y flavor. So they are definitely more healthful. But, because of the one less egg and the smaller amount of butter, they tend to get stale a bit faster, so it's a small recipe. It's best to eat them all within about two days, otherwise they start to get really, really hard.
Type A Mommy's Sorta Healthy Chocolate Chip Cookies
1 1/2 cup unbleached, all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, melted and cooled
1 large egg
2 teaspoons vanilla extract
1 cup firmly packed light brown sugar
1/2 cup semisweet chocolate chips
1. Preheat oven to 350. Line 2 baking sheets with parchment paper.
2. Whisk the flour, soda and salt together in a medium bowl and set aside.
3. In a large bowl, whisk the butter, egg and vanilla together. Stir in the brown sugar until smooth, smearing any lumps against the side of the bowl.
4. Stir in the dry mixture, followed by the chocolate chips.
5. Roll dough into 1-inch balls, about 1 tablespoon of dough. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
4. Bake the cookies, one tray at a time, until edges are light golden and centers are just barely set, about 11-13 minutes. You should also rotate the tray halfway through baking (do NOT overbake!). Cool cookies on baking sheet for about 5 minutes before either serving warm (yum!) or transferring to a wire rack to finish cooling.Don't they just look yum? Take my word for it, I just had two of them. Super yum!