On Line Cookbook

Puffed-up Chocolate Chip Cookies

Recipe Information
A lower fat chocolate chip cookie

Cooking Light Magazine

Serves/Makes:3 dozen

  • 1-1/4 cups (300 ml) all-purpose flour
  • 1-1/2 tsp (7 ml) baking powder
  • 3/4 tsp (4 ml) salt
  • 1/2 cup (125 ml) applesauce
  • 1 cup (225 ml) packed brown sugar
  • 1/4 cup (60 ml) butter, softened
  • 1 tbsp (15 ml) vanilla extract
  • 1 large egg
  • 1 cup (225 ml) semisweet chocolate chips
  • cooking spray
  • Preheat oven to 375 degrees (200 C.).
  • Lightly spoon flour into dry measuring cups; level with a knife.
  • Combine flour, baking powder, and salt in a small bowl; stir well with a whisk.
  • Spoon applesauce into a fine sieve over a bowl; let stand 15 minutes.
  • Discard liquid; scrape applesauce into a large bowl.
  • Add sugar and butter; beat with a mixer at medium speed until light and fluffy--about 2 minutes.
  • Beat in vanilla and egg.
  • Add flour mixture; beat at low speed until well-blended.
  • Fold in chips.
  • Drop by level tbsp 2 inches apart on baking sheets coated with cooking spray.
  • Bake at 375 degrees (200 C.) for 10 minutes or until almost set.
  • Cool on pan 2 to 3 minutes or until firm.
  • Remove cookies from pan; cool on wire racks.
Cooking Light magazine is a great source for lower fat, lower calorie versions of recipes. This one came from the January/February 2001 issue.