Light & Skinny Chocolate Chip Cookies

I know you're probably thinking, how can a chocolate chip cookie be light and skinny?  Well, I can tell you that after making a mound of full fat Rugelach today for the Tuesdays with Dorie baking group, this recipe for chocolate chip cookies has been greatly reduced in fat and sugar but not in flavor.  One or two of these cookies with your coffee or tea may just satisfy your sweet tooth without the serious calorie overload of traditional chocolate chip cookies.  I made this recipe two different ways, one way that produces a softer cookie and the other way which makes a crisper one, both have rich chocolate flavor and were popular with my taste testers.  The secret, cut down on butter and sugar but use good quality bittersweet chocolate baking chunks, like Scharffen Berger brand.  These lighter chocolate chip cookies are truly every bit as good as the traditional Toll House variety and you won't miss the extra calories, promise!

Ingredients and Directions for Light & Skinny Chocolate Chip Cookies
Adapted from Perfect Light Desserts by Nick Malgieri


Makes 2 & 1/2 dozen cookies


Preheat oven to 350 degrees
Line 2 baking sheets with parchment paper or Silpats

1 & 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt
4 tablespoons unsalted butter, softened
1/2 cup light brown sugar, packed
6 tablespoons granulated sugar
1 large egg
2 tablespoons whole milk
1 teaspoon vanilla extract
1 bag (6 ounces) Scharffen Berger Bittersweet Baking Chunks

In a medium bowl mix together the flour, baking soda and salt, set aside.  In the bowl of a standing mixer beat together the butter and sugars until mixed, about 1-2 minutes.  Beat in the egg, milk and vanilla.  The mixture will look curdled, don't worry!  Add the flour mixture on a low speed and fold in the chocolate chips.  Place in the fridge to chill for 20 minutes before forming into cookies.  Use a teaspoon to form the cookies, about 1 inch balls of dough.  Place 2 inches apart on the cookie sheet, about 15 cookies on each baking sheet.  Bake for 8-9 minutes, until slightly golden.  Cool cookies on baking sheets for a few minutes before removing  to continue cooling on metal racks.  This is a recipe for softer cookies, if you would like crisper cookies, add 1 tablespoon additional unsalted butter to the sugars and bake for closer to 12 minutes.