This is a tasty recipe for soft and chewy chocolate chip cookies. Don't try to double it though, it doesn't turn out.

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
10 mins
total:
35 mins
Servings:
24
Yield:
24 cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a medium bowl, cream the butter with the brown and white sugars. Stir in the vanilla, egg white, and water. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips.

  • Drop dough by heaping spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool for 1 minute on baking sheets before transferring to wire racks to cool completely.

Nutrition Facts

106 calories; protein 1.1g 2% DV; carbohydrates 17g 6% DV; fat 4g 6% DV; cholesterol 7.6mg 3% DV; sodium 88.8mg 4% DV. Full Nutrition

Reviews (163)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/27/2006
This recipe was a great one for simple yet delicious cookies! I did make a few changes though. Since I didn't have any semi-sweet chocolate chips I used milk chocolate chips instead. I also used 3 tbsps of HOT water. To top it off I chilled the dough in the fridge for 30 minutes. Boy was I glad I did all of this! The cookies turned out great with the changes and not flat at all unlike some people's reviews. I suggest that you bake it for at least 10 minutes if you want nice and chewy almost cake-like cookies. If you like your cookies more on the "rough" side than I suggest you bake it for 12 minutes. Hope my review helps you out! Read More
(63)

Most helpful critical review

Rating: 3 stars
12/07/2003
I was expecting something more from high ratings but wasn't too impressed with this cookie. I make "regular" chocolate cookies about once a week so maybe I can tell the difference too easily. These cookies were flat tasted pretty good coming out of the oven but quickly hardened and went flat. I won't make them again because of those things. The taste was okay but for 50-100 calories more and a few more fat grams I'll take the original--there is no substitute! Read More
(11)
202 Ratings
  • 5 star values: 112
  • 4 star values: 48
  • 3 star values: 16
  • 2 star values: 12
  • 1 star values: 14
Rating: 5 stars
10/27/2006
This recipe was a great one for simple yet delicious cookies! I did make a few changes though. Since I didn't have any semi-sweet chocolate chips I used milk chocolate chips instead. I also used 3 tbsps of HOT water. To top it off I chilled the dough in the fridge for 30 minutes. Boy was I glad I did all of this! The cookies turned out great with the changes and not flat at all unlike some people's reviews. I suggest that you bake it for at least 10 minutes if you want nice and chewy almost cake-like cookies. If you like your cookies more on the "rough" side than I suggest you bake it for 12 minutes. Hope my review helps you out! Read More
(63)
Rating: 5 stars
10/24/2004
I love this recipe! My only changes were as follows; substituted 1/2 cup whole wheat flour for 1/2 cup of the white and used 1/4 cup semi-sweet and 1/4 cup milk chocolate chunks in place of the chips. I molded these into round balls and used parchment - the cookies flattened out quite quickly into perfect 1/3 inch thick rounds so I wouldn't suggest flattening them at all before baking. I checked my batch after about 8 minutes but ended up baking for about 12. Crispy on the outside chewy on the inside not too sweet and even a slight reduction in fat compared to regular cookies.. I'll make these again! Read More
(53)
Rating: 5 stars
12/01/2003
I have never ever been able to bake chocolate chip cookies. Mine always came out flat greasy and way too crisp. This was my first ever successful batch of chocolate chip cookies! I used 1 cup of packed light brown sugar and 1 yeaspoon of baking soda (because i like my cookies to be big and puffy) and i measured out the dough in 1/8th cups. They were chewy puffy and soft - AND LOW FAT! i will definately make these again. Thanks Megan! Read More
(51)
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Rating: 5 stars
07/13/2003
I switched 6 tbs butter for 3 margarine and 3 applesauce. They were reportedly really tasty fluffy and soft... excellent recipe base to start out with... Read More
(42)
Rating: 4 stars
10/18/2002
They were great! My husband and I are on a diet and these are perfect. I tried the cookies out on my best taste tester in the house my 4 yr old. She loved them too! They don't even taste low fat! Thanks I have been looking for quick low fat cookie recipes! Read More
(15)
Rating: 5 stars
07/12/2003
I found you can substitute the butter with margarine and the cookie is still delicious. I'm constantly baking these for my parents brother grandparents aunts uncles you name it. Sometimes I use peanut butter chips instead of chocolate for those who don't like chocolate (yes these folk do exist) and get lots of smiles in return. Read More
(13)
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Rating: 5 stars
12/03/2010
I used this recipe to make my first ever batch of homemade chocolate chip cookies (I usually buy the break n bake pre-mixed dough) and they turned out PERFECT. I followed the recipe exactly and got soft chewy golden cookies. Depending on your oven you made need to put them in a little longer than the 8-10 minutes... mine needed closer to 12 minutes. Also unless you make REALLY small cookies I wouldn't say this makes 24.... probably closer to 18. Still great recipe and I will definitely be using it again! Read More
(12)
Rating: 3 stars
12/06/2003
I was expecting something more from high ratings but wasn't too impressed with this cookie. I make "regular" chocolate cookies about once a week so maybe I can tell the difference too easily. These cookies were flat tasted pretty good coming out of the oven but quickly hardened and went flat. I won't make them again because of those things. The taste was okay but for 50-100 calories more and a few more fat grams I'll take the original--there is no substitute! Read More
(11)
Rating: 5 stars
01/27/2004
This cookie had a great taste; it really satisfied my munchies. I used 4 tablespoons of butter and 2 tablespoons of canola oil and it still turned out great. However this hardened the texture but I like crispy cookies! The taste was just phenomenal. I loved the fact that it used only 1 egg white; it lowers the amount of cholesterol in the cookies! Read More
(11)