Lower Fat Chicago Style Chocolate Chip Cookies
Indulge in the rich, gooey goodness of Lower Fat Chicago Style Chocolate Chip Cookies—your perfect balance of indulgence and smart eating! Crafted with unsweetened applesauce to cut down on fat without sacrificing texture, these cookies are irresistibly soft and chewy with a luscious hint of buttery goodness. Packed with pockets of melty dark chocolate chips, each bite delivers that iconic Chicago-style thick, bakery-worthy feel. The recipe also includes simple swaps like an extra egg white for added tenderness while keeping the fat content in check. Ready in under 35 minutes and yielding 18 generously sized cookies, these treats are ideal for sharing or savoring solo. Whether you’re looking for a lighter dessert option or a bakery-inspired cookie fix, this recipe promises big flavor with a healthier twist!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Salt
- 0.5 cups Unsalted butter
- 0.25 cups Unsweetened applesauce
- 1 cup Light brown sugar, packed
- 0.5 cups Granulated sugar
- 1 unit Large egg
- 1 unit Egg white
- 2 teaspoons Vanilla extract
- 1.5 cups Dark chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the butter, applesauce, brown sugar, and granulated sugar until smooth and creamy, about 2-3 minutes using a hand or stand mixer.
Add the egg, egg white, and vanilla extract to the butter mixture, then mix until fully combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms. Do not overmix.
Fold in the dark chocolate chips with a spatula or spoon, ensuring they are evenly distributed.
Using a large cookie scoop or two tablespoons, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake one sheet at a time in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft. Do not overbake to preserve the gooey texture.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container for up to 5 days or freeze for longer freshness.
Nutrition Facts
Calories |
4464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.8 g | 210% | |
| Saturated Fat | 90.0 g | 450% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 3635 mg | 158% | |
| Total Carbohydrate | 728.4 g | 265% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 446.1 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 493 mg | 38% | |
| Iron | 40.4 mg | 224% | |
| Potassium | 2706 mg | 58% | |
*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.
