The ULTIMATE Healthy Low Fat Chocolate Chip Cookies -- So Buttery, Soft & Chewy!

Yield: 24 cookies Serving Size: 1 cookie These cookies are so thick and buttery that no one will believe they’re light! They’ll stay soft for a week if stored in an airtight container.

Ingredients... 2 Egg whites (at room temperature) 6 tbsp Butter 1 tbsp Skim milk 2 cup All-purpose flour 1 ½ tsp Baking powder 1 cup Brown sugar, light ¼ cup Chocolate chips, regular semisweet 2 tbsp Chocolate chips, mini semisweet 1 ½ tsp Cornstarch ¼ tsp Salt 4 tsp Vanilla extract

1. In a medium bowl, whisk together the flour, baking powder, cornstarch, and salt. In a separate bowl, whisk together the melted butter and egg whites until fluffy. Whisk in the milk and vanilla extract. Stir in the brown sugar, smearing out any clumps along the side of the bowl. Add in the flour mixture, stirring just until incorporated. Fold in the regular chocolate chips and 1 tablespoon of mini chocolate chips. Cover the top with plastic wrap, and chill for at least 30 minutes. (See Notes.)

2. Preheat the oven to 350°F, and line two baking sheets with Silpats or parchment paper.

3. Roll the chilled cookie dough into 24 balls, and place on the prepared baking sheets. Press 5 or 6 mini chocolate chips into the top of each. Flatten slightly to about ¾” thick. Bake at 350°F for 10-12 minutes. Remove from the oven and allow the cookies to sit on the warm baking sheet for 10 minutes before turning out onto a wire rack.

Notes: I highly recommend chilling for 2 hours or more, preferably 4 hours. If you’re running short on time, remove the cookie dough from the bowl, and place between two sheets of plastic wrap. Gently press to 1” thick, and freeze for 20 minutes. (With more surface area and a colder temperature, it’ll be similar to chilling for 4 hours in the refrigerator.) Do NOT overbake these cookies! After 10-12 minutes in the oven, they’ll still look and feel slightly underdone, but they’ll continue to bake and set on the warm baking sheet for the 10 minutes after.

For a vegan version, use margarine in place of the butter, 1 tablespoon Ener-G + ¼ cup warm water in place of the egg whites, and non-dairy milk in place of the skim milk.

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