Chocolate Chip Cookies

Chocolate Chip Cookies Photo: Randy Mayor; Styling: Cindy Barr


  • 2 1/4 cups all-purpose flour (about 10 ounces)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 large egg whites
  • 3/4 cup semisweet chocolate chips
  • Cooking spray


Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat 1 minute. Add flour mixture and chips; beat until blended.

Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely on wire racks.

    At only 88 calories, have one of these guiltless morsels, or two. Store up to one week in an airtight container--if they last that long. We suggest keeping a dozen in the freezer for emergencies.
  • Yield: 4 dozen (serving size: 1 cookie)

Nutritional Information

Calories per serving: 88
Caloriesfromfat per serving: 31%
Fat per serving: 3g
Saturated fat per serving: 1.8g
Monounsaturated fat per serving: 0.5g
Polyunsaturated fat per serving: 0.1g
Protein per serving: 1g
Carbohydrate per serving: 14.6g
Fiber per serving: 0.2g
Cholesterol per serving: 5mg
Iron per serving: 0.4mg
Sodium per serving: 56mg
Calcium per serving: 5mg

Good to Know

Unlike other chocolate chip cookie recipes, this one calls for egg whites instead of whole eggs. This minor substitution cuts back on fat and cholesterol. Serve these gooey treats with a glass of fat-free milk.