A food blog with delicious recipes and stories

Light Chocolate Chip Cookies

Light Chocolate Chip Cookies

I was planning on a completely different recipe for today’s post but changed my mind. The culprit is the photo of the freshly baked cookies I boasted about on my instagram account. I was immediately asked for the recipe. And I couldn’t say no. So here it is. The recipe for the chocolate chip cookies I made today for my ever-cookie-hungry kids.

“So, chocolate chip cookies,” you may say. “Heard and seen a hundred times. How is this recipe different from any other chocolate chip cookie recipe out there?”

Light Chocolate Chip Cookies

Well, these cookies are lighter, much lighter than their butter-sugar-chocolate laden cousins (I confess—I don’t mind enjoying them from time to time). Only 4 ounces of butter is used to make 4 dozen cookies. Yet they are so so good—a bit crisp on the outside, and soft on the inside. Just like they should be, chocolate chip cookies. Enjoy!

Light Chocolate Chip Cookies

Light Chocolate Chip Cookies
Adapted from Cooking Light, June 2007 issue

Makes 48 cookies


2  1/4 cups all-purpose flour (about 10 ounces / 280 grams)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup butter, softened at room temperature
1 teaspoon vanilla extract
2 large egg whites
3/4 cup semisweet chocolate chips
Cooking spray


Preheat oven to 350°F (175ºC).

Lightly spoon the flour into dry measuring cups; level with a knife. In a medium bowl, combine the flour, baking soda, and salt, stirring with a whisk.

Combine the sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add the vanilla and egg whites; beat 1 minute. Add the flour mixture and chips; beat until blended.

Drop the dough by level tablespoons 2 inches (5 cm) apart onto baking sheets coated with cooking spray. You do not have to shape the cookies perfectly—they will spread out (not much) in the oven anyway. Bake for 10 to 12 minutes or until very lightly browned. Pay close attention the last minutes of baking—the cookies should not be very brown. If you overbake them, they will turn very hard. Cool on the pans for 2 minutes, then remove from the pans. Cool completely on wire racks.

Light Chocolate Chip Cookies

1 Comment
  1. I should try this – for my to men, well, 1.2 men, who are like your kids – always hungry for chocolate chips cookies, will share fotos once I make it.

    In the meantime, Farida, duacin olaram:-))))))))))) if you could share a recipe for fluffy oladushki if you happen to have one:-))) this is the burning issue at home right now:-)

    and, I am really glad you are back to your blog, missed your wonderful writings and delicious recipes.