Last week all I was thinking about is making some chocolate chip cookies, light chocolate chip cookies. When I finally found the time to make them I surfed the internet and found a nice recipe from Cooking Light.
The cookies turned out quite well: crunchy outside and chewy center.
My only mistake was that mine weren’t as light as they should have been. I made half of the recipe and I made it just into nine cookies, so they were too big to be light. Well, what can I say they were delicious, and when I eat chocolate chip cookies I prefer them bigger.
Here’s the recipe:
- 2 1/4 cups all-purpose flour (about 10 ounces)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup packed brown sugar
- 3/4 cup granulated sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 2 large egg whites
- 3/4 cup semisweet chocolate chips
- Cooking spray
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.
If you make them the correct size the yield is about 4 dozen.