Chocolate Chip Cookie Thins
- Level: Easy
- Yield: About 30 cookies
-
- Nutritional Analysis
- Per Serving
- Calories
- 100 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 100 milligrams
- Carbohydrates
- 12 grams
- Protein
- 2 grams
- Sugar
- 4 grams
- Total: 35 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 15 min
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.