From Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made With Real Butter, Sugar, Flour and Eggs All Under 300 Calories Per Generous Serving by Nick Malgieri and David Joachim
I made these last week, they are REALLY good, they taste close to the real thing, which is surprising since there is only 4 Tablespoons of butter, instead of the usual cup in most chocolate chip cookie recipes.
. I used the cookie scoop, that thing is "da bomb!" ~ Jan
1 1/4 cups all-purpose flour (leveled with a spoon)
1 teaspoon baking soda
4 tablespoons (1/2 stick) unsalted butter, softened
1/2 cup light brown sugar
6 tablespoons granulated sugar
1 large egg
2 tablespoons whole milk
1 teaspoon vanilla extract
1 1/2 cups chocolate chips (about 3/4 of a 12-ounce bag)
2 cookies sheets lined with parchment paper or foil
Preheat oven to 350 degrees.
Mix flour, baking soda and salt together in a bowl and set aside.
Beat butter and sugars together with an electric mixer on medium speed until well-mixed, about 1 minute. Beat in egg and milk until they are absorbed, followed by the vanilla. Don't worry if mixture looks curdled; the flour mixture will smooth it out.
Scrape down the bowl and beater and beat in flour mixture on low speed. Use a rubber spatula to fold in the chocolate chips.
Chill dough in the bowl for 15 minutes to keep cookies from spreading too much while baking.
Form dough into 1 1/2-inch balls or use a small ice cream scoop to form the cookies. Arrange balls of dough 2 inches apart all around on the prepared pans.
Bake cookies for 8-12 minutes, or until they look dull on the surface, have spread and are still quite moist. Cool cookies on pans on racks for 5 minutes. Slide liners to racks to continue cooling cookies.
Keep stored between sheets of wax paper in a tin or plastic container. Makes about 30 cookies.
Per cookie: 114 calories, 5 grams total fat, 3 grams saturated fat, 2 grams protein, 17 grams carbohydrates, 1 gram fiber, 11 milligrams cholesterol, 85 milligrams sodium
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