Chocolate Chip Cookies - small batch Recipe

4 1 2
Chocolate Chip Cookies - small batch Recipe
Chocolate Chip Cookies - small batch Recipe photo by Taste of Home
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Chocolate Chip Cookies - small batch Recipe

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4 1 2
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“I came up with this recipe myself,” writes Bethany Thayer of Troutville, Virginia. “After trying several low-fat chocolate chip cookie recipes that were puffy and cake-like, I experimented some and came up with these.” Good-for-you walnuts give them a great crunch, too.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch

Ingredients

  • 1/2 cup reduced-fat margarine
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1/4 cup fat-free plain yogurt
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1-1/2 cups miniature semisweet chocolate chips
  • 1/2 cup chopped walnuts, toasted

Directions

In a large bowl, lightly cream the margarine and sugars. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and walnuts.
Drop by heaping tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks. Yield: 4 dozen.
Editor's Note: This recipe was tested with Parkay Light stick margarine.
Originally published as Chocolate Chip Cookies in Simple & Delicious January/February 2007, p51

Nutritional Facts

2 each: 190 calories, 7g fat (2g saturated fat), 18mg cholesterol, 187mg sodium, 30g carbohydrate (19g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

  • 1/2 cup reduced-fat margarine
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1/4 cup fat-free plain yogurt
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1-1/2 cups miniature semisweet chocolate chips
  • 1/2 cup chopped walnuts, toasted
  1. In a large bowl, lightly cream the margarine and sugars. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and walnuts.
  2. Drop by heaping tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks. Yield: 4 dozen.
Editor's Note: This recipe was tested with Parkay Light stick margarine.
Originally published as Chocolate Chip Cookies in Simple & Delicious January/February 2007, p51

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Andrea4lsu User ID: 8529603 232466
Reviewed Sep. 7, 2015

"I should have read the list of ingredients first. These are definitely not a small batch cookie! Even using an ice cream scooper, the recipe made nearly four dozen. They are very smooth and more puffy than a traditional chocolate chip cookie, but flavor is good."

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