Tiny Chocolate Chip Cookies (Low Fat) Recipe
Description: Indulge in these delightful Tiny Chocolate Chip Cookies, crafted with low-fat ingredients that promise a guilt-free treat. This recipe is easy to make and yields a generous amount, perfect for sharing or enjoying throughout the week.
Recipe Category: Drop Cookies
Keywords: Dessert, Cookie & Brownie, Sweet, < 60 Mins
Cooking Details
| Parameter | Details |
|---|---|
| Cook Time | 45 minutes |
| Prep Time | 15 minutes |
| Total Time | 1 hour |
| Servings | 5-6 dozen cookies |
| Rating | 4 (2 reviews) |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 243.5 |
| Total Fat | 8 g |
| Saturated Fat | 3.7 g |
| Cholesterol | 0 mg |
| Sodium | 397.8 mg |
| Total Carbohydrates | 41.1 g |
| Dietary Fiber | 1.5 g |
| Sugars | 23.4 g |
| Protein | 4.1 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | Sugar |
| 1/4 | Brown Sugar |
| 1 | Corn Syrup |
| 1 | Shortening (melted) |
| 1 | Vanilla Extract |
| 1 1/4 | All-Purpose Flour |
| 3/4 | Salt |
| 1/4 | Baking Soda |
| 1 | Baking Powder |
| 3/4 | Semi-Sweet Chocolate Chips |
| 1/2 | Additional Salt (to taste) |
| 1/2 | Egg Whites (from large eggs) |
Instructions
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Preheat the Oven: Begin by preheating your oven to 325 degrees Fahrenheit. This temperature is perfect for baking these tiny delights evenly.
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Melt the Shortening: In a microwave-safe bowl, melt the shortening until completely liquefied. Allow it to cool slightly before proceeding to the next step.
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Whip the Egg Whites: Using a hand mixer or a stand mixer, whip the egg whites until they are nearly stiff. This will help create a light and airy texture for your cookies.
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Combine Sugars and Corn Syrup: Gradually add both types of sugar (granulated and brown) along with the corn syrup to the whipped egg whites, mixing thoroughly until the mixture is well-combined and smooth.
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Incorporate Shortening and Vanilla: Add the cooled melted shortening and vanilla extract to the sugar mixture. Mix again until everything is smoothly blended together.
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Mix Dry Ingredients: In a separate bowl, combine all-purpose flour, salt, baking soda, and baking powder. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
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Fold in the Chocolate Chips: Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
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Chill the Dough: For best results, cover the cookie dough and place it in the freezer for one hour. This chilling step helps to firm up the dough, making it easier to shape.
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Drop Cookies onto Baking Sheet: After chilling, drop rounded teaspoons (about 1/2 teaspoon) of the cookie dough onto an ungreased baking sheet. Ensure there is enough space between each cookie, as they will spread slightly while baking.
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Bake: Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the cookies are lightly golden brown around the edges. Keep an eye on them to avoid overbaking, as they can quickly turn from perfect to too crispy.
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Cool and Enjoy: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Share: These tiny chocolate chip cookies are perfect for sharing, whether at a gathering, in lunchboxes, or simply enjoying with a cup of tea or coffee.
This recipe for Tiny Chocolate Chip Cookies (Low Fat) is an excellent option for anyone looking to satisfy their sweet tooth while keeping things light and healthy. Enjoy the delightful combination of flavors and textures, and don’t forget to share the love with your friends and family! For more delightful recipes, visit us at lovewithrecipes.com.
