Puffed-up Chocolate Chip Cookies
- A lower fat chocolate chip cookie
- Cooking Light Magazine
- 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.