Low Fat Double Chocolate Chip Cookies Food

BEST LOW-FAT CHOCOLATE CHIP COOKIES EVER

Steps:

• Preheat oven to 350F. Line two cookie sheets with non-stick silicone baking mats (I highly recommend for best results) or lightly spray cookie sheets with cooking spray.
• In a large bowl, combine the flour, baking soda and salt and stir to blend.
• In another bowl, whisk the sugars, butter, egg white, applesauce and vanilla together until light and fluffy.
• Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more "crumbly" than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
• Fold in chocolate chips. Drop by level spoonfuls about 1 inch apart onto baking sheets.
• Bake 8 - 10 minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.

LOWER FAT DOUBLE CHOCOLATE CHIP COOKIES (WW)

Steps:

• Preheat oven to 350°F.
• Combine flour, baking soda and salt in a large bowl. (Do not pack flour when measuring).
• Beat butter and brown sugar with a mixer at medium speed until light and fluffy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually beat in flour mixture until blended. Stir in chocolate mini chips.
• Drop by rounded teaspoonfuls (about 3/4-inch balls to get 40 cookies) onto baking sheets coated with cooking spray. Bake at 350°F for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool completely on wire racks.

LOW-FAT DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Gather the ingredients and preheat oven to 375 F.
• Line 2 cookie sheets with parchment paper or a silicone mat.
• In a large bowl, beat butter and sugars together with an electric mixer until creamy.
• Add egg white and vanilla and mix until well blended.
• In a medium bowl, combine the flour, baking soda , salt, and cocoa powder.
• Gradually add the flour mixture to the egg and sugar, mixing between each addition with the electric mixer on low speed.
• Remove bowl from mixer and use a wooden spoon to work the dough together. Don't worry if the dough seems a little crumbly at first. Gently stir in chocolate chips.
• Drop the cookie dough by the teaspoonful onto prepared cookie sheets.
• Bake for 8 to 10 minutes.
• Cool on the cookie sheet for 1 minute, then transfer to a wire rack to cool completely.
• Serve and enjoy!

LOW-FAT DOUBLE CHOCOLATE CHIP COOKIES

Steps:

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

DIETERS LOW FAT DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• 1. Combine flour, baking soda, and salt in a large bowl (Do not pack flour when measuring).
• 2. Beat butter, brown sugar with mixer on medium speed until fluffy, gradually beat in flour mix until blended. Stir in chocolate chips.
• 3. Drop 1-inch balls onto baking sheet coated with cooking spray. Back 350F for 10 minutes. Cool on pan for a few minutes then finish cooling on wire rack.

LOW-FAT CHOCOLATE COOKIES

Steps:

• In a large bowl, combine the applesauce, oil and egg whites. Beat in sugars and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to applesauce mixture and mix well. Cover and refrigerate for 2 hours or until slightly firm., Drop dough by rounded teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Sprinkle with chocolate chips. Bake at 350° for 8-10 minutes or until set. Remove to wire racks.

DOUBLE CHOCOLATE CHIP COOKIES WITH CHOCOLATE CHUNKS

Steps:

• Beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until fluffy. Add the egg and vanilla; beat.
• Whisk the flour, cocoa powder, baking soda and salt in a bowl. Add to the butter mixture and beat until just combined. Stir in the chocolate chunks.
• Preheat the oven to 350 degrees F. Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment-lined baking sheets about 2 inches apart. Refrigerate 30 minutes, then bake until the cookies are golden on the bottom, 12 to 15 minutes. Cool on the baking sheets, 10 minutes, then transfer to racks to finish cooling.

SKINNY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat sugars, butter, oil, vanilla and egg with electric mixer on low speed until blended. Beat in flour, baking soda and salt until well blended. Stir in chocolate chips.
• On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart.
• Bake 7 to 9 minutes or until very light golden brown (centers will be soft). Cool 1 minute; remove from cookie sheet to cooling rack.

LOW FAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F Cream together first 7 ingredients. Mix in remaining ingredients. Drop by teaspoonful, 2 inches apart, onto greased cookie sheets. Bake at 375 F for 12-15 minutes or until lightly browned. Makes approximately 5 dozen cookies.

LOW FAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, beat butter and sugars together with an electric mixer until creamy. Add egg white and vanilla and mix until well blended.
• In a medium bowl, combine flour, baking soda, salt and cocoa powder.
• Gradually add flour mixture to egg and sugar. Use a wooden spoon to work the dough together. Don't worry if the dough seems a little crumbly at first. Stir in chocolate chips.
• Drop cookie dough by the teaspoonful on to a cookie sheet lined with parchment paper or a silicone mat if you have one.
• Bake for 8-10 minutes. Cool on cookie sheet for 1 minute, then transfer to wire rack to cool completely.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and egg white.
• Stir in flour, cocoa, baking soda and salt. Stir in chocolate chips. Onto ungreased cookie sheet, drop dough by teaspoonfuls about 2 inches apart.
• Bake 8 to 9 minutes or until set (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt, and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of cookie dough into balls and place them 1 inch apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

IRRESISTIBLE LOWER FAT DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream together softened butter, light butter, applesauce brown sugar, white sugar, & Splenda. After creamed together, add 2 room temperature eggs (I put my eggs in a cup of hot water for a couple of minutes to speed things up.) and mix. Add in vanilla.
• In a separate bowl combine flour, cocoa, baking soda, pudding, & salt and combine these ingredients.
• Then take the dry ingredients and add to the wet ingredients a little at a time. When incorporated, you can add the mini morsels.
• Spoon onto a greased cookie sheet and bake for appx. 10 minutes. Pull them from the oven BEFORE they look done. As they cool they will firm up and you will have a very chewy and chocolaty lower fat cookie!

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• In a medium bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda. Set aside.
• In a stand mixer fitted with the paddle attachment, beat together butter, brown sugar and granulated sugar until very light, about 5 minutes. Add egg and vanilla and beat until well combined.
• With the mixer on low, add the dry ingredients and beat just until combined. Add the chocolate discs and mix briefly to combine. Press plastic wrap against the dough and chill it for at least 24 hours and up to 36.
• Heat oven to 350 degrees. Line a baking sheet with parchment paper. Portion the dough out into balls slightly larger than golf balls, about 3 1/2 ounces each, and transfer five balls to the baking sheet. (They will spread significantly.) Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, about 18 minutes. Transfer the parchment with the cookies to a rack to cool. Repeat with the remaining dough, baking a second batch of four or five cookies. Serve warm.

THE BEST LOWER FAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cream the butter and both sugars in a large bowl. Beat with electric mixer until smooth. Add the egg, egg whites, salt and the vanilla. Beat well.
• In a smaller bowl, combine the dry ingredients (flour, ground oatmeal and baking soda). Slowly add the dry items into the larger bowl and beat with electric mixer until batter is smooth and creamy. Fold in entire bag of chocolate chips, and if you like add the walnuts.
• Drop dough by large teaspoons (or scant Tablespoons) onto cookie sheet and bake for 11 minutes (the time REALLY depends on your oven so watch that first batch!).