Yes, light cookies. You read that right. But not just light cookies. Delicious light cookies. Yes, delicious! Quit second guessing yourself.
I feel like I should preface this post with why I even tried this recipe. You see, I live by myself. Also, I like desserts. No, I love Desserts. I would run off with Desserts to Vegas and get married as soon as we set foot on the Strip. I might wake up and regret it the next day, but I know I’d do it all over again. Desserts and I just have that sort of relationship. The point of this being: I don’t need a bunch of delicious, full-fat cookies staring me in the face all the time. My closet would never forgive me.
So, let me give you some info about these cookies. Calorie wise, they’re not lighter than your average chocolate chip cookie. What is lighter, however, is the fat content; you only use 4 tablespoons of butter for 24 (according to them, I only got about 18) nicely sized cookies. ‘Nicely’ being a little bit bigger than a Chips ahoy cookie, maybe.
This recipe is from America’s Test Kitchen, and I’ve actually made these cookies twice; first as a regular chocolate chip recipe, and the second as an oatmeal chocolate chip. They both were tasty, but I’m going to focus on the first one (for now), mostly because those are the ones I have pictures of.
I tweaked the recipe a bit, as always; I took a cue from their perfect chocolate chip cookie recipe, which calls for you to brown the butter, and then mix it into the brown sugar and egg mixture so that the sugar melts somewhat. This gives the cookie a slight toffee flavor… need I say more?
Light Chocolate Chip Cookies
(recipe adapted from America’s Test Kitchen)
Three things: First, I would reduce the amount of chocolate chips in this… 1/3 of a cup would probably be enough for me.. a regular half cup if I was really needing chocolate therapy. Use whatever you’re comfortable with. Secondly, I (emphasis on I) would add more salt next time. I used kosher salt, which is less salty than table salt, so the flavors of my cookies were a bit muted. I’d suggest you make the recipe as is, and then see where you want to take it from there. Finally, because browning the butter reduces the water content of the butter, you may want to consider adding the flour to the egg + sugar mixture and hold back the flour mix a bit so that your dough isn’t too dry.
1 1/4 cup AP flour
1/4 tsp baking soda
1/4 tsp salt
4 tbsp unsalted butter
1 large egg
2 tsp vanilla extract
1 cup packed light brown sugar
4 oz (a generous 1/2 cup) semi-sweet chocolate chips
- Set your oven rack to the middle position and set the temperature to 350 F.
- Whisk the flour, baking soda, and salt together, and set aside.
- Mix the brown sugar, vanilla and egg together in a bowl.
- Melt and brown your butter. When it cools slightly, mix it into the sugar and butter mixture. Stir it until combined, and then let it sit for a few minutes. Repeat 1 or 2 times.
- Stir in the flour and most of your chocolate chips, reserving enough to sprinkle a few on top of each cookie (I just went ahead and mixed them all in at once… if you want them to look more chocolaty, follow this step).
- Portion the dough into 1-inch balls (a level tablespoon’s worth) and split them between two parchment lined baking sheets.
- Bake one sheet at a time (important for texture!) for 9-11 minutes until centers are set. Let them set on the sheet for 5 minutes, then remove to a wire rack to cool.
- Let cool completely (their suggestion) or eat them all ravenously (it should be obvious whose opinion this is). Store in an airtight container. These are best when eaten within a few days.
- Freeze the unused dough after portioning it (stick them on a plate for a few hours until hard, then store them in a freezer bag). When the cookie craving strikes, bake as many cookies as you want in a 350F oven for about 15 minutes or so, and then let them set for 5 minutes on the sheet. Fresh cookies, anytime you want them! You’re welcome.