Fat Free Soft Chocolate Chip Cookies Best Recipes

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FAT FREE SOFT CHOCOLATE CHIP COOKIES

2010-10-27



Fat Free Soft Chocolate Chip Cookies image

I took recipe #20408 and took out the fat. I am a big fan of the apple-sauce replacement and these turned out REALLY well

Provided by NIN4NIN

Categories     Dessert

Time 43m

Yield 38 cookies

Number Of Ingredients 10

Ingredients:

  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 3/4 cup packed brown sugar
  • 1 cup applesauce
  • 1/4 cup raw sugar
  • 1 (4 ounce) package instant vanilla pudding
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 4 egg whites
  • 2 cups chocolate chips

Steps:

  • Preheat oven 350 degrees.
  • Combine flour and baking soda.
  • In a large bowl beat brown sugar, apple sauce, pudding mix, vanilla extract, and almond extract.
  • Mix until well blended.
  • Add egg whites and mix well.
  • Beat in the flour mixture.
  • Stir in chocolate chips.
  • Drop by rounded teaspoonful and bake 12-14 minutes.

Nutrition Facts : Calories 109.3, Fat 2.8, SaturatedFat 1.6, Sodium 86.5, Carbohydrate 20.9, Fiber 0.8, Sugar 13.1, Protein 1.5

ULTRA SOFT CHOCOLATE CHIP COOKIES

2007-06-14



Ultra Soft Chocolate Chip Cookies image

This is my twist on a recipe called "award winning chocolate chip cookies". These cookies are perfect-- they stay soft for days (that is, if they last that long)!

Provided by dulce_amore

Categories     Drop Cookies

Time 18m

Yield 3 dozen cookies, 36 serving(s)

Number Of Ingredients 14

Ingredients:

  • 4 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 cup butter, softened
  • 1 cup shortening
  • 1 1/2 cups brown sugar, packed
  • 1/2 cup sugar or 1/4 cup Splenda Sugar Blend for Baking
  • 2 (3 1/2 ounce) packages vanilla instant pudding mix
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup rolled oats
  • 1 cup miniature semisweet chocolate chips
  • 1/2 cup butterscotch chips
  • 1/2 cup M&M's or 1/2 cup Reese's pieces

Steps:

  • Preheat oven to 350 deg. Sift together the flours and baking soda, set aside.
  • In a large bowl, cream together the butter, shortening, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Beat in the eggs and vanilla. Slowly blend in the flour mixture followed by the rolled oats. Finally, stir in the chocolate chips, butterscotch chips, and M&M's or Reese's.
  • Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 8-10 minutes, or until cookies just start to turn golden. Cool on wire rack.
  • *Note: can use any flavor instant pudding, and sugar-free versions as well. My favorite is one package vanilla and one package butterscotch, but I've also used pistachio and added green food coloring for St. Patrick's Day.
  • *Note: the measurements on the chocolate chips, butterscotch chips, and M&M's or Reese's are just estimates--- I usually just pour some in and stir, then add more as needed.

Nutrition Facts : Calories 285.9, Fat 14.4, SaturatedFat 6.7, Cholesterol 34.6, Sodium 209.6, Carbohydrate 37.1, Fiber 1, Sugar 22.9, Protein 3

MY BIG FAT CHOCOLATE CHIP COOKIES

2022-10-06



My Big Fat Chocolate Chip Cookies image

Recipe courtesy of Tyler Florence from the Food Network. Delish!! I've tried making other chocolate chip cookie recipes, but my husband keeps asking for this one!! They make very large cookies, just like you get at the best bakery!

Provided by DoubleAs Mom

Categories     Drop Cookies

Time 30m

Yield 13 BIG cookies, 13 serving(s)

Number Of Ingredients 9

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 1/2 cup white sugar
  • 3/4 cup light brown sugar, packed
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 (8 ounce) package dark chocolate, coarsely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.
  • Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula.
  • To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies.

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