Chocolate Chip Cookie Thins

These small and satisfying cookies are both crunchy and chewy and only 100 calories for two. They are best eaten within a day or two--although[ they won't last that long!]

Total Time:
35 min
Prep:
10 min
Inactive:
10 min
Cook:
15 min

Yield:
About 30 cookies
Level:
Easy

NUTRITION INFO
Ingredients
  • Nonstick cooking spray, for greasing
  • 1/3 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon baking soda
  • 1/2 cup packed light brown sugar
  • 1/3 cup vegetable oil
  • 2 tablespoons reduced-fat milk
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg white
  • 1/4 cup mini semisweet chocolate chips
Directions

Preheat the oven to 350 degrees F; line three baking sheets with parchment paper and lightly coat with cooking spray. Combine the all-purpose flour, whole wheat flour, salt and baking soda in a small bowl and set aside.

Combine the sugar, oil, milk, vanilla and egg white in a medium bowl and beat with a hand mixer on medium-high speed until smooth, about 1 minute. Add the flour mixture and beat on low speed until incorporated. Fold in the chocolate chips.

Drop teaspoonfuls of batter 2 inches apart on the prepared baking sheets. Bake for 7 minutes, remove the sheets and press the cookies down with a wooden spoon or the bottom of a measuring cup. Bake until golden brown, 4 to 5 minutes more. Let cool on the baking sheets for a few minutes, and then transfer to a rack to cool completely.

For 2 cookies: Calories 100; Fat 6 g (Saturated 1 g); Cholesterol 0 mg; Sodium 100 mg; Carbohydrate 12 g; Protein 2 g; Fiber 0 g; Sugar 4 g


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