Low-Fat Chocolate Chip Cookies
America’s favorite cookie with its signature crisp edges and chewy centers, but also with lowered fat and fewer calories.
  • Makes: 3 dozen cookies
  • Cook Time: 10 to 12 minutes
  • Difficulty Rating: Easy

  • Recipe From: Tennessee Home & Farm


  1. Position a rack in the center of the oven and preheat to 350 degrees. Lightly spray two nonstick baking sheets 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 ½ minutes).
  4. In a small bowl, beat the egg, canola oil, corn syrup and vanilla. Pour into the butter/sugar mixture and beat until combined.
  5. Add the dry ingredients and the chocolate chips. Using a spoon, stir just until a stiff dough forms.
  6. Using a heaping teaspoon for each, roll the dough into 1-inch balls. Place them 2 inches apart on the prepared sheets.
  7. One sheet at a time, bake for 10-12 minutes until the cookies are lightly browned.
  8. The cookies will seem soft, but they will crisp as they cool. Cool on the pan for 1 minute, then transfer the cookies to a wire cake rack to cool completely.


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