Ingredients
- Canola oil
- 1/4 cup butter
- 1/3 cup low-fat cream cheese
- 1 cup packed brown sugar
- 2 egg yolks
- 3/4 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup whole-wheat flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 package semi-sweet chocolate chips, about 6 ounces
Directions
Preheat oven to 350 degrees F. Lightly coat a baking sheet with canola oil.
In a large mixing bowl, cream butter, cream cheese, and brown sugar on low speed with an electric mixer. Add egg yolks and vanilla and mix on low until just combined.
In a medium bowl, combine remaining ingredients. Add to butter mixture and mix by hand until combined. Portion heaping teaspoonfuls (or use a 3/4 ounce scoop) onto baking sheet about 1 1/2 inches apart. Bake for 7 minutes. Lightly flatten cookies with finger. Rotate baking sheet and bake an additional 3 minutes.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 32 reviews
By msuzette.delacr...
Rochelle Park, NJ
on February 05, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is the only recipe I've been using for years! I've had friends ask for the recipe, but I can't bring myself to share it. I'd rather bake for them than to tell them the "secret ingredient", which I think is the cream cheese. =
By sneh09
Seattle WA
on January 21, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Aah!! Finally a chocolate chip cookie that' not very unhealthy! I used more whole wheat flour than mentioned in the recipe and accordingly reduced the amount of flour. I also made the cookies bigger in size, just because I didn't have the patience to bake 36 cookies! I used an ice-cream scoop measurement for each cookie, which increased the baking time to 30mins (15mins first round, then pressed them a little and put them back for another 15mins. The cookies are moist and supper yummy!
By Audreyhh
on December 31, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These were pretty awesome! Much better than the Toll House recipe, which is so overdone. This unique combination of ingredients impacts mostly the texture, while the taste is just right, not too outlandish. At first, I didn't understand why it said to flatten the cookies, but they rise quite a bit, trapping in air, so the flattening really does help. I used only regular flour (all I had, but did stick with egg yolks. Also, it says 1 package (6 oz of chips, but the bags I buy are 12 oz bags, so make sure to watch out for that.
Read all 32 reviews