Chocolate Chip Cookies – Light Recipe

Chocolate Chip Cookies - Light Recipe

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Per Cookie

Calories 100
Fat 3.5 g
Sat Fat 2 g
Cholesterol 15 mg
Carb 16 g
Protein 1 g
Fiber 0
Sodium 30 mg


If you want to keep foods from sticking to cake pans, baking sheets, etc. and NO ADDED CALORIES, use parchment paper
You can purchase parchment paper in the grocery store where aluminum foil is located
I use mini-chocolate chips in my cookies and just mix the whole amount in at the beginning
Does size matter? When you use 1 tablespoon of dough, you end up with a 2-1/2 inch cookie that is moist and chewy and is the perfect size (100 calories)


More The Best Light Cookie Recipes

The Best Light Recipe – Sugar Cookies – 90 calories
The Best Light Recipe Peanut Butter Cookies
The Best Light Recipe Oatmeal Cookies 90 calories

Light Version Chocolate Chip Cookies – Makes 24

I think these are the best light recipe I’ve discovered for chocolate chip cookies and they are only 100 calories! I found the recipe in Best Light Recipe by, however, I use a combination of walnuts and mini chocolate chips – but you can use all chocolate chips or white chocolate chips or another nut as well.  As a book review, the cookbook is unsurpassed.

Note: In order for the cookies to spread and brown properly, bake them one tray at a time. The chips are added in 2 steps. Store in an air-tight container but these are excellent for freezing!


1-1/4 cups (6-1/4 ounces) unbleached all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1 large egg (or use 1/4 cup of egg substitute)
2 teaspoons vanilla extract
1 cup packed (7 ounces) light brown sugar
4 ounces semisweet chocolate chips (generous 1/2 cup) – split – see below – or use half chopped walnuts or white chocolate chips or mini chocolate chips.


Adjust oven rack to middle position and heat oven to 350 degrees.
Line 2 baking sheets with parchment paper.
Whisk flour, baking soda and salt in medium bowl; set aside.
In large bowl, whisk butter, egg and vanilla together.
Stir in brown sugar until smooth, smearing any remaining clumps of brown sugar against the side of the bowl with a rubber spatula.
Stir in the flour mixture and a generous 1/3 cup of the chocolate chips until thoroughly combined.
Working with a level tablespoon of dough each time, roll the dough into 1-inch balls. (If the dough is too soft to roll, refrigerate until firm)
Place the balls on the prepared baking sheets spacing them about 2-1/2 inches apart. (12 cookies on each baking sheet)
Press the remaining chips into the top of the touch (2-3 chips per cookie)
Bake the cookies one tray at a time, until the edges are light golden and the centers are just set (11-13 minutes).
Rotate the tray halfway through baking (do not over-bake).
Cool cookies on baking sheets for 5 minutes, then serve warm or transfer to wire rack and cool completely.
Bake the second tray while the first tray cools.

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