Chocolate Chip Cookies

Chocolate chip cookies are a staple in my house. But then, who doesn't love a warm, chewy chocolate chip cookie right out of the oven? It has a way of making me feel just a little bit happier when I bite into one. Since we eat them so often, I wanted to see if I could create a version that is lower in fat but still does not sacrifice the taste. After a few tries, this is what I came up with. This recipe has only 1/2 cup of butter instead of 1 cup like most recipes. It also has one egg instead of 2 and only 1 cup of chocolate chips instead of 2 cups. I like to use the mini chips, that way there is plenty of chocolate in every bite while still saving on fat and calories. I use yogurt and applesauce to replace the butter and egg that have been cut out. I love to use Stonyfield Organic Plain fat free yogurt. There is nothing artificial in this yogurt. It is delicious and creamy, a great addition to this recipe. Another advantage of using yogurt and applesauce is that the moisture from those ingredients helps the cookies stay fresh. Chocolate chip cookies have a way of drying out after about the first day but with this recipes they stay moist for several days. Chocolate Chip Cookies

1/2 c. unsalted butter, softened (use unsalted so that you can have more control over the salt intake in your diet)

1 c. brown sugar, packed

1/2 c. granulated sugar

1/2 c. fat free plain yogurt

1 egg

2 tbsp. natural, unsweetened applesauce

1 1/2 tsp. vanilla extract

2 1/4 c. all purpose flour

1/2 tsp salt

1 tsp. baking soda

1 c. mini-chocolate chip

Preheat the oven to 350°F. In a small bowl, stir together flour, salt and baking soda; set aside.

In a mixing bowl, cream together the butter and sugars until smooth. Add the yogurt, egg, applesauce and vanilla and mix well. Stir in the flour mixture a little bit at a time, in about 3 batches, just until it is almost completely mixed in. Do not over mix the flour into the dough or the cookies will become tough. Then stir in the chocolate chips.

Drop tablespoonfuls of cookie dough onto baking sheets lined with parchment paper. I love to use parchment paper in all my baking. It makes removing the cookies from the sheets so easy. Space the cookies out with twelve cookies per sheet so that they can cook quickly and evenly. Bake for 7-9 minutes. Start checking for doneness at 7 minutes. Cookies are done when they are golden brown around the edges and still soft in the center. Cool on cookie sheet for one minute, then move to cooling racks to cool completely.

Makes about 5 dozen cookies.

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UPDATED: nutritional information added to recipe on 2/21/2011.

Per cookie:

63 Calories

2 g fat

1.5 g saturated fat

8 mg cholesterol

24 mg sodium

10.5 g carbohydrates

0 g fiber

7 g sugar

0.5 g protein