Light Chocolate Chip Cookies
This is a tasty recipe for soft and chewy low-fat chocolate chip cookies. Don't try to double it; it doesn't turn out.
This is a tasty recipe for soft and chewy low-fat chocolate chip cookies. Don't try to double it; it doesn't turn out.
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
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
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!
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!
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!
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...
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!
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.
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!
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!
Very yummy cookies. Crisp/crunchy on the edges and soft goodness in the middle. I usually use the Toll House recipe but only had one egg and really wanted chocolate chip cookies. I love that it is a smaller batch of cookies too, since I usually eat a ton of them!
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!
Just like the last reviewr said, these don't seem light because they are so buttery. I loved the flavor, but I only gave it 4 stars because they were too thin and crispy for me.
These cookies are okay if you just want a sweet snack, but otherwise this recipe isn't good. The flavor isn't great, and the cookies spread out too flat for chocolate chip cookies.
OMG! So amazing! I added nuts, but the texture of the cookie is to die for. I love the small batch style cuz I would eat 2x as much with a bigger recipe, i will be using this in the future. Did I mention I LOVE this cookie?
Their ok,liked that they were low in calories
After reading reviews left by other users, I decided to substitute some ingredients: 3/4 cup Splenda baking sugar (for brown sugar), 1/4 cup Brown sugar (for white sugar), 3tbsp of margarine & 3tbsp of applesauce (for butter). I also added a teaspoon of baking powder instead of 3/4 teaspoon, a little bit more chocolate chips & about 1/4 cup of walnut. The cookies tasted very good. (And they are significantly lower in calories :) I actually liked the other chocolate cookie recipes on this website, too. But, for a healthy snack, I will be using this recipe :) Thank you so much for sharing this recipe.
I used m&ms instead of chips. I also added 1/4tsp of baking powder. They were great!! They cooked well and my kids absolutely loved them!
Added pecans yum!
I added 1/2 more vanilla and walnut halves and coconut and used Bakers semi sweet choc chips cause they are the best and a tad more flour and a little less brwn sugar.
These cookies are light and delicious, I added pecans to my recipe a little heavier but adjust the measurements use a 1/8 a cup of pecans or walnuts. If desired, a great recipe!
In my quest to find the perfect soft/chewy choc chip cookie, I never made cookies that DID NOT get devoured, until this recipe. These are not worth the ingredients, time or energy. Real easy to make but just not what I was looking for. When a 14 y/o boy turns his nose up at them, there is a serious problem! Cookies were too cake like. I did get 24 cookies as the recipe said. And I have NEVER heard of a recipe you can't double because they don't turn out right! Glad I didn't double it. I found my perfect cookies at nestle. 60 cookies gone in 1 day! I give credit where credit is due but these were pretty bad.
great recipe! a little softer than I would've liked. Made some changes, used a whole egg instead of egg white because the dough was a little dry, and instead only used 2 tbsp of water. I also substituted 1/2 cup of whole wheat flower. Didn't taste low fat, and I will definitely be making these again!
It was soooo dry!!! And stuck to the pan BAD!! My family got sooo sad they wanted WAY better cookies than those theres a HUGE chance I aint trying it again
Excellent cookie; very light and puffy, used Smart Balance butter to make it a bit healthier and added extra chocolate chunks for more antioxidants, of course! These were not heavy, greasy or too sweet.
These cookies are GREAT! No lie. They are soft, chewy, taste like a great chocolate chip cookie and they look nice! Also try putting about 5 chocolate chips on top of the cookies right after baking, it adds a nice touch :)
this recipe did't came out as I spected, the cookies were like, little cakes, I did the recipe exactly as it says... the only changes were that I used stone ground whole wheat, and added some whey protein (which it shouldnt affect the recipe)... Anyways, it was a ok recipe (NOT CHEWY) I'll try another one next time
These are LIGHT chocolate chip cookies -- a bit crisp on the outside and oh-so-soft on the inside. These are amazing.
Simple and fantastic! Used a bit less white sugar and they came out amazing!
These are GREAT for low fat, reduced sugar cookies. If you compare them to the full fat, sugary ones theyr'e ok.... but the very best of the Light variety! NOTE: 6 Tbsp is just slightly more than 1/3 cup
This is an awesome recipe!!! I followed it exactly(except for substituting bittersweet for semisweet chocolate, 'cause that's what I had) and they came out incredible! From now on this is my go-to cookie recipe. So awesome that I made a second batch right away, with half white chocolate and half chopped pecans and an extra splash of vanilla. Also excellent!!
the taste was good the texture was cake like....
Yummy cookies! They are crunchy on the outside and soft on the inside. They were hard to get off the pan, but they tasted delicious! These are my new favorite cookies!
These are good, great texture but they were pretty sweet. I may try again using less sugar and the whole egg as I'm not concerned about the fat or calories, this was just the first recipe i found with 4 stars.
these chocolate cookies are really yummy and incredibly simple to make. i used a tablespoon utensil to measure these out and it came out perfectly. you can't even tell these are 'light'. truly wonderful.
I really like it. The goodness in side, yummy. Just like it sounds.
This was a great recipe. I didn't even tell my family it was low fat (and they never figured it out). I had to add about 1/2 cup more flour than the recipe called for though.
An average chocolate chip cookie, a little greasy.
These are my family's new favorite cookies...wonderful!
These cookies are absolutely amazing, my friends ask for them all the time! I've done them with mini M&M's and my little cousins went crazy. It's a low-fat recipe that doesn't taste like one! I added about 1/3 cup of flour too...
Great cookies although a touch too sweet for me. I also added the whole egg as the mixture seemed too dry. My son and I ate half a dozen right out of the oven.
They weren't a hit at my house:( They stuck to the pan really bad too. Probably won't make again.
I don't see how this recipe is "low fat". It's just half of a normal chocolate chip cookie recipe without an egg yolk and the butter reduced a little.
Sadly I was very unimpressed with this recipe. My cookie loving kids even asked me to not make them again.
I think this may be the first time in years that I followed a recipe almost exactly. Considering these cookies are a lighter option, they are quite good. Not the best I've ever made, but pretty darn good.
What a yummy recipes. I'm always on the lookout for soft chocolate cookie recipes and this one was really good!! I'll definately make it again...
In an effort to make these even lighter, I stuck to the basic recipe guidlines but with substitutions. I subbed the sugar with a little agave and splenda for the white sugar. Diabetisweet brown sugar substitute(the best sugar sub I have ever had by far!) for the brown sugar. I used half white flour and half low carb flour and replaced half the butter and all the water with applesauce. I also used whole egg and I doubled the recipe. These were by far some of the best cookies I have ever had, lower carb, low fat or not! Even my son who will only eat my higher fat, full carb foods LOVED them. He took one bite and said "Mom if these are one of your healthy recipes I highly commend you!" :)
I just made these and followed the directions exactly except for two things. I didn't hve any chlocolate chips so I tore up a Hersheys bar and used that instead. Also, I baked these for over 30 minutes. I like my cookies soft but when baking them for only 10 minutes, they were crispy balls of hot cookie dough. I was generous with the spoonfulls (as the recipe suggests) but perhaps I was a bit too generous? Anyways, I probably will not make them again. The finished result is still very soft and almost dough-y. The taste is okay but not the best cookie ever. Maybe I messed up but i though i followed the directions exactly... The serving size also calls for 24 and I only got less than 20. Sorry if the 3 star rating is because of smething I did wrong :( EDIT: I was basing my review off of the first one i tasted, wich (i just realized) was larger than the others. It didn't cook through but all the others were perfect, if a bit crisp. Good recipe and WILL be making these again :) sorry I added a peice of bread to the crispy ones and concealed it in a box and made them amazing :)
these are very good cookies i started making them more and more!:) they are especially great for when you have a craving for chocolate! i was on a diet and i ate almost all of them and didn't gain a pound!!! :)
I would rate it four stars if these cookies owned uo to their name, "light." These cookies are okay, pretty good. They were chewy and not too thin. I used 5T butter and 1T applesauce. I also omitted 2 T white sugar. I used 1 1/4 cups all purpose flour and 1/4 cups whole wheat pastry flour. I only got 17 cookies using a 2 tablespoon scoop. That means if you followed this recipe exactly using a 2 T scoop, each cookie would be about 150 calories! Now these are okay for cookies but not "light cookies." Go to award winning soft chocolate chip cookies and they taste so much better with 177 calories each. You can make those cookies 150 each by replace 1/4 of the butter with applesauce, they still tastes like the best cookies ever!
i love this recipe! the cookies turn out great every time i make them!
wonderful not to much
Wow! I really couldn't tell the difference between these cookies and the regular (i.e. full fat) ones! They are crispy outside and chewy inside--just the way I like them. I think they are better than Mrs. Field's, and also the Award winning chocolate chip cookie recipe on this site (the one that uses instant pudding mix)...a lot less greasy and definitely not sickeningly sweet. =D I substituted butter flavored crisco for butter because crisco is supposed to make it spread less (there's no water content in crisco, unlike butter). The dough turned out a bit sticky, but the cookies turned out fabulous. I was scared initially because they looked really puffed up when I took them out of the oven, but after a while they deflated and looked just like the kind in bakeries. I was gonna try white chocolate chips, but I think it will be way too sweet when combined with this dough. So semi-sweet chocolate chips are the best choice...I used Ghiradelli's and they tasted wonderful. P.S. I baked these at 2 am in the morning after reading the reviews, and even though I am on a diet, I just couldn't resist eating a couple of them! THE BEST recipe and a definite keeper!
i loved this recipe it was the first time my cookies didn't turn out crispy and every told me they were the best cookies i've made but i didn't add the vanialla and they still turned out get and i also cooked them for 12 mins i was also surpise how well the dough kept i made a batch and packed the rest away and it was alot easy to round them up into balls and make perest circles :)
i could taste the baking soda in the cookies, kinda sucked. were good for the fact that i wanted something cocolate
i followed the directions just as said, but these cookies did not come out at all. i had to cook them longer them the time given and even then they didn't cook all the way. If I cooked them any longer they would have burned. I am not sure if I did anything wrong because like I said I follow the directions exactly. Thanks for the recipe though, wish it would be turned out right.
The. Best. Cookies. Ever. I think I almost had a anxiety attack when I couldn't find this recipe...whew...
Just looking at them out of the oven, I don't want to eat them. I followed all the instructions to the 't' and made no substitutions. They are tiny flat little things that were on their way to being burnt at 6 minutes. Many people had luck with this, so I rated it a little better, thinking maybe there was some user error.
Made these for a friend's house and everyone wanted the recipe!
Before I review this, I'd like to clarify that I'm comparing them to the "quintessential chocolate chip cookie". These particular cookies had a cake-y texture that wasn't unpleasant, but it wasn't what I expect from a chocolate chip cookie. It's a question of preference; these are very airy, and not particularly rich (and I don't see the "chewy" part of the description, they don't really have that). They were tasty (the ingredient combination is tasty, that's just how it is) but the texture was irritatingly un-cookie-like. My sister enjoyed them, and I didn't dislike them; but if you'd like to make rich, moist cookies, this is not really the recipe you want. I will not be making them again unless someone who likes this sort of thing requests it.
to those who want to eliminate more fat/Kcals, use applesauce instead of the butter. cant taste the difference, and they come out great.. I made these with applesauce, and splenda and loved them. a nice way to cheat on your diet.
it deffiantely tastes "low fat" despite what other reviews say. my family said they could taste that it was low fat however it was very good for a cookie with a significent lower calorie and fat count. i however would rather eat a couple hundred more calories and get a more satisfying taste, however deffiantely not a "bad cookie"
This came out good. I used 3/4 cup coconut oil instead of the butter and I used 1 cup of whole wheat flour and 1/2 cup all purpose flour and 1 tsp of vanilla.
We really enjoyed these. I like knowing it has half the fat the other chocolate chip cookies have and my husband, who is very picky, couldn't tell the difference! Great!
I was not impressed with these cookies at all. They were so flat and they lacked taste and texture. I was really looking for a tasty light chocolate chop cookie recipe, but unfortunately this wasn't it. It's more satisfying to eat half of one of the "Best, Big, Fat Chewy Chocolate Chip Cookie" from this site than to eat a whole one of the cookies in this recipe.
Not a big baker. Actually up to a week ago, I didn't even have a bowl big enough to mix this recipe. This recipe makes for a light fluffy cookie that is absolutley wonderful. Easy to make, low fat, and taste great....what more could you ask for!
Love these! They turn out great every time. So yummy! Can't taste any difference between these and "regular" chocolate chip cookies...such a good thing!
These were delicious!
My 9 year old son helped me bake these. They were delicious. The whole family loved them. I am going to try doubling the recipe next time!
Great recipe! I did change it up a bit by cutting it to 4 tbsps of butter...I also added 1/3 cup rolled oatmeal. They turned out chewy with a bit of crunch. Will definitely make them again!
Great! super easy... and easily converted to dairy free/egg free by substituting the butter with vegan butter and the egg white with apple sauce!
These are GREAT!!! Easy to make and delicious to eat!
What a great recipe! This is my favorite recipe for chocolate chip cookies. These cookies are so good that I went against the advise of doubling the recipe. I doubled the recipe and the cookies turned out just as delecious. The key to doubling the batter is to make sure you mix it well.
This was easy, quick and delicious! It really doesn't taste much different from "fatter" cookies. I think it's the egg yolk absence that makes it lower in fat and cholesterol. I put peppermint syrup in half of it, and it was really good! About 2 tablespoons. But I do intend to put more peppermint in next time, so the measurement isn't exact. Like my mom would say, "just eye it!" Thanks Megan for the great recipe.
These babies are unbelievably soft and yummy - I can't believe they're actually "light"! My husband has dubbed these his favorite cookies - our only complaint is that the batch was too small! :)
This recipie is great. I made about 8 dozen of these for a funeral BBQ and they were a hit. I made some regular but then I also did some with different candy bar pieces int hem - m and m's, crunch bars, heath bars, kit kats. They were so good.
It took more like 20 minuets then 10 minuets and I the chocolate lover added more chocolate chips but these are LIGHT cookies so i guess that dosen't matter
this is recipe is ok, not the best i have ever had. the mixture was really dry and i had to bake it for 14 minutes. i didn't think they were anything to write home about. i will make another recipe next time.
A delicious treat and ITS LOW FAT!
Well most low fat cookies are just weird, but these were the closest I have gotten to real cookies in my low fat experimenting this summer! One reviewer said they were too thin and crispy, but mine were soft and gooey (maybe because I made 16 cookies from this instead of 24?, so each cookie would have more fat, but I don't want chocolate chip cookies the size of a postage stamp)
I really enjoy the taste of these cookies, but mine turned out like cake cookies. I did switch the butter to 3 table spoons shortening and and individual cup of unsweetened apple sauce. Everything else I kept the same. Maybe a few more chocolate chips!!! So like I said if you like cake cookies, try it with shortening, the flavour was great, but next time I will try butter.
The thought of light chocolate chip cookies sounded good.I tried this recipe, it was fairly good to make. The end product was semi good. the cookies were crunchy on the outside but on the inside they appeared and tasted a bit raw. I probably wont try this recipe again.
Great recipe, quick and easy and not very fattening part of it is awesome! I make them all the time and my family loves it! I do replace 1/2 cup of four with whole wheat flour and add couple of table spoons of oatmeal. The key is not to over cook them in the oven.
Obviously these don't taste like the full fat chocolate chip cookies that most of us are used to. Keeping that in perspective, these are great cookies. They are just right to satisfy that chocolate chip cookie craving without having to worry as much about how many you are consuming. Most of my cookies get eaten in the dough stage, and this dough also tastes great!
This is the best chocolate chip cookie recipe I've ever tried. The fact that its lower in fat is an added bonus. My cookies came out perfect-crunchy on the outside, chewy on the inside. I did increase the amount of chocolate chips because I love chocolate so much. :) Great recipe!
tasty, but when i mixed the ingredients... it was really dry. I had to add more water and butter to the mix.
Yum! The only change I made to this recipe was that I added a whole cup of chips instead of a half, but otherwise followed it exactly. The cookies were great, just wish they were a little thicker. They spread out a lot on the cookie sheet, but made 24 large cookies! I'll definitely make these again!
yummy tastes yummey a little too much sugar
So moist, rich, chewy and soft!! I am not sure why this recipe didnt work out for others, but I followed it exactly and they were tall and fluffy and soooo good. I think I may have underbaked them a bit, but it may have just made them richer. A warning for those who eat with their eyes first, they are a bit light in color, not the rich golden brown we are used to seeing. So perhaps a bit of cocoa or something would give it a richer color. Enjoy!!
This is the kind of recipe I have been looking for for years!! +++++++ I made a few substitutions. I added 1 tsp vanilla, 3/4C white unbleached flour, 1/2C whole wheat flour and 1/4C ground salba. They turned out absolutely delicious and my kids love love love them!!
love the ease of this recipe. Went down well with teens, BIG BONUS
The cookies were pretty good for light cookies, although the next day they fell apart into crumbs.
Maybe it was because i used oil(didnt have butter or margarine).turned out flat and hard outside.stuck to the pan like crazy and had this weird aftertaste.
They were okay listen to the comments and changes people made it really helps make this recipe better
These were great, I didn't change anything.
Very easy and fun recipe, even my 9 year old can do it. It's also a very delicious and chewy cookie.
These cookies are amazing!!! they are very good nice and chewy
I was pleasantly surprised by this recipe, still very tasty for being low fat. I took another reviewers suggestion of 1/2 butter and 1/2 applesauce, changed to whole wheat flour, and used 1 cp of a mixture of sucanat and natural sugar to bump up the healthiness of these awesome cookies! Thanks!