Light Chocolate Chip Cookies. From oatmeal chocolate chip cookies to peanut butter chocolate chip cookies, our lightened variations on the classic chocolate chip cookie can't be. The chocolate chip cookie, crisp around the edges, chewy in the middle, with gooey pockets of melty chocolate, is a heavenly treat. Everyone needs a classic chocolate chip cookie recipe in their repertoire, and this is mine.
I use light brown sugar in this recipe for the best results. Light, airy and chewy with chocolate chips in every bite – made with egg whites, sugar and chocolate, these gluten free meringues just melt in your mouth. These cookies are a must for Santa, we've been making them for years and everyone loves them. You can cook Light Chocolate Chip Cookies using 8 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Light Chocolate Chip Cookies
- You need 2 1/4 cup of all-purpose flour.
- Prepare 1 tsp of baking soda.
- You need 1/4 tsp of salt.
- You need 1 cup of packed brown sugar.
- You need 1/2 cup of butter (softened).
- You need 1 tsp of vanilla extract.
- Prepare 2 large of egg whites.
- You need 3/4 cup of semi-sweet chocolate chips.
These crispy cookies will give your old, full fat recipe, a run for their money. Eggless chocolate chip cookies that taste delicious, crispy on the edges, slightly soft in the center. Made with wheat flour or all-purpose flour. If you prefer light and soft texture in your cookies then replace it with all purpose flour.
Light Chocolate Chip Cookies instructions
- Preheat oven to 350°F Fahrenheit.
- Combine flour, baking soda, and salt. Stir with whisk.
- In a medium sized bowl, combine sugars and butter. Beat until well blended..
- Add vanilla extract and egg whites. Beat for approximately one minute..
- Combine flour mixture with the other ingredients in the medium bowl. Beat until well blended..
- Add chocolate chips and mix until they are evenly distributed throughout the dough..
- Spray cookie sheet with cooking spray. Use 1 tablespoon of dough for each cookie (this makes each cookie approximately 88 calories.) Put each one about 2 inches apart, and bake for 10 minutes..
- After baking, cool on pan for 2 minutes. Mine turned out crunchy on the outside and gooey on the inside 🙂 hope you enjoy. This is not my recipe, I got it off the internet..
More cookie recipes, Nankhatai Ragi biscuits. View top rated Light chocolate chip cookies light recipes with ratings and reviews. Chip Cookies with Mini M&M's There's no butter in these coconut oil chocolate chip cookies. This chocolate chip cookie recipe is for you if you like: Gigantic, fluffy, dense chocolate chip cookies that kiiiiinda of remind you of ridiculously soft and dense Hi Jennifer, I'm so excited about making these tomorrow! What kind of brown sugar do you use for the brown sugar?
