Chocolate Chip Cookies from Cooking Light
Indulge in the guilt-free decadence of these **Chocolate Chip Cookies from Cooking Light**, a recipe that combines classic comfort with a healthier twist. Made with simple pantry staples like all-purpose flour, semisweet chocolate chips, and a touch of brown sugar, these cookies are soft, chewy, and perfectly sweet. The use of just 1/4 cup of butter keeps them light yet irresistibly rich, while a dash of vanilla extract amplifies their warm, homey flavor. Ready in under 30 minutes from start to finish, these treats are an ideal choice for quick baking sessions, yielding 24 cookies with just the right amount of crisp edges and gooey centers. Perfect for sharing or savoring solo, these lightened-up chocolate chip cookies bring a wholesome spin to a beloved classic.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.25 cups Unsalted butter, softened
- 0.5 cups Brown sugar, packed
- 0.25 cups Granulated sugar
- 1 teaspoons Vanilla extract
- 1 Large egg
- 0.75 cups Semisweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer on medium speed to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, roughly 2-3 minutes.
Add the vanilla extract and egg to the butter and sugar mixture, and beat on low speed until just combined.
Gradually add the dry ingredients to the wet ingredients, beating on low speed until the dough comes together. Be careful not to overmix.
Fold in the chocolate chips using a spatula or wooden spoon until evenly distributed.
Using a tablespoon or small cookie scoop, drop rounded balls of dough onto the prepared baking sheets. Space them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers look slightly underbaked (they will set as they cool).
Remove the cookies from the oven and let them cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
93 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.6 g | 5% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 51 mg | 2% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 8.7 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 28 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
