I love, love, love this recipe! I first found a similar recipe on America’s Test Kitchen, It looked like such a great recipe but it needed to have some of the fat and calories cut a little. I played around so many times to get it right and I think I achieved it. I wanted to use all butter and not substitute with anything else for this so it would really taste like an authentic chocolate chip cookie. I cut down on the butter and the secret is to brown the butter first to bring out a full rich flavor. I also cut down on the chips but you wouldn’t know because by using mini chips they seem to spread out and give each bite of the cookie a nice chocolate taste.
One more thing: I used half all purpose flour and half whole wheat pastry flour ( I love using whole wheat pastry flour because it is so soft and light). Remember, don’t use whole wheat flour because it is heavier and is usually used for breads. I hope you enjoy these cookies as much as my family does.
Nutrition: per 2 cookies – calories 155, fat 6.3, carbs 27. fiber 1 protein 1.4, Weight Watchers points 5
Chewy and Crunchy Chocolate Chip Cookies
Makes 24 cookies
- 1/2 cup all purpose flour.
- 1/2 cup whole wheat pastry flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 5 tbsp butter
- 1/2 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 1 extra large egg white
- 1 1/2 tsp vanilla extract
- 1/3 cup semisweet chocolate chips
Preheat oven to 350 degrees and have your cookie sheet ready with parchment paper.
Important note: To get the best cookie, you must bake one batch at a time on the middle rack of the oven.
- In a small skillet/pan, brown 3 tablespoons of the butter until golden brown. This takes about 3 minutes or so. You will smell the nutty aroma. Mmmmm, it’s wonderful! When done, pour into a large mixing bowl; scrape everything out from that pan … you want all of that nutty flavor. Whisk in the remaining 2 tablespoons of butter until melted.
- Whisk the sugar and vanilla into the butter until well mixed. Whisk in the egg white. Make sure it is nice and smooth. Let the batter stand about 5 minutes and whisk again for 20- 30 seconds.
- Change to a rubber spatula and mix in the flours, baking soda and salt. Now stir in the chips. Let batter sit another 5 minutes.
- Stir batter once or twice. Batter will be thick. Take 2 teaspoons of batter, roll into balls and lay them onto parchment paper. Gently press each cookie with the bottom of a glass or with your palm to flatten them a little.
You will have 12 cookies on the cookie sheet. If you have a 2 teaspoon cookie scoop that’s great! It makes perfect scoops every time and is what I use to control cookie size. If you go to my favorite things I will tell you which one I like and where to purchase one (coming soon).
- Bake for about 9 minutes or until cookies are a very light brown and a little puffy. Turn the pan around half way through baking time.
- Let the cookies cool on the baking sheet for about 10 minutes (if you can wait that long). Bake your next sheet of 12 cookies.
Enjoy this fabulous cookie!