Chocolate Chip Cookie Thins
Recipe courtesy of Food Network Kitchen
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!]
- 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
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
From Food Network Kitchens