HEALTHY OVEN CHOCOLATE CHIP COOKIES by Sarah Phillips © 1999 Sarah Phillips, baking911.com
Healthy Oven is a registered trademark of Sarah Phillips
Makes 3 dozen
Cookies and photo by Valerie Adams, Bake your cake and eat it, too blog, posted with permission © Sarah Phillips, baking911.com "The outside is nice and crisp and the inside is just the right amount of chewiness."
If you like chocolate chip cookies with crisp edges and chewy centers, these are for you. They're a good illustration of how I devise reduced-fat versions of high-fat classics. Sure, I could have cut out all of the butter, but they wouldn't have resembled chocolate chip cookies.
COOKIE HELP / HEALTHY BAKING
INGREDIENTS
1 1/2 cups unbleached all-purpose flour (spoon into measuring cup and level top)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 large egg
1 tablespoon canola oil
1 tablespoon light corn syrup
2 teaspoons vanilla extract
1/2 cup mini-chocolate chips (chop regular ones if you can't find the mini's)
INSTRUCTIONS
1. Position a rack in the center of the oven and preheat to 350 degrees F. Lightly spray two nonstick baking sheets (preferably insulated) with oil.
2. In a medium bowl, whisk the flour, baking soda and salt until well combined. Set aside.
3. In a medium bowl, using a handheld electric mixer set at high speed, scraping down the sides of the bowl often with a rubber spatula to force the mixture into the blades, beat the brown sugar, granulated sugar and butter until the mixture resembles coarse bread crumbs, about 1-1/2 minutes.
4. In a small bowl, beat the egg, oil, corn syrup and vanilla. Pour into the butter / sugar mixture and beat until combined. Add the dry ingredients and the chocolate chips. Using a spoon, stir just until a stiff dough forms.
5. Using a heaping teaspoon for each, roll the dough into 1-inch balls. Place them 2 inches apart on the prepared sheets (the cookies will spread during baking).
6. One sheet at a time, bake until the cookies are lightly browned, 10 to 12 minutes. The cookies will seem soft, but they will crisp as they cool. Cool in the pan for 1 minute, then transfer the cookies to a wire cake rack to cool completely.
VARIATIONS
Sarah's Thick-with-a-Chew Chocolate Chip Cookies
Nutritional Analysis: Per serving - About 70 calories (5 percent from protein; 64 percent from carbohydrates; 31 percent from fat), 1 gram protein, 12 grams carbohydrates, 3 grams fat (less than 1 gram saturated fat), 9 milligrams cholesterol, 34 milligrams sodium, 1gram fiber
The Healthy Oven Baking Book, by Sarah Phillips, Doubleday, 1999
