"This is a tasty recipe for soft and chewy chocolate chip cookies. Don't try to double it though, it doesn't turn out." — Megan Noble
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packed brown sugar
1 1/2 cups
semisweet chocolate chips
This recipe was a great one for simple, yet delicious cookies! I did make a few changes though. Since I didn't have any semi-sweet chocolate chips, I used milk chocolate chips instead. I also used 3 tbsps of HOT water. To top it off, I chilled the dough in the fridge for 30 minutes. Boy, was I glad I did all of this! The cookies turned out great with the changes and not flat at all unlike some people's reviews. I suggest that you bake it for at least 10 minutes if you want nice and chewy, almost cake-like cookies. If you like your cookies more on the "rough" side than I suggest you bake it for 12 minutes. Hope my review helps you out!
I was expecting something more from high ratings, but wasn't too impressed with this cookie. I make "regular" chocolate cookies about once a week, so maybe I can tell the difference too easily. These cookies were flat, tasted pretty good coming out of the oven, but quickly hardened and went flat. I won't make them again because of those things. The taste was okay, but for 50-100 calories more, and a few more fat grams, I'll take the original--there is no substitute!
I love this recipe! My only changes were as follows; substituted 1/2 cup whole wheat flour for 1/2 cup of the white, and used 1/4 cup semi-sweet and 1/4 cup milk chocolate chunks in place of the chips. I molded these into round balls and used parchment - the cookies flattened out quite quickly into perfect, 1/3 inch thick rounds, so I wouldn't suggest flattening them at all before baking. I checked my batch after about 8 minutes but ended up baking for about 12. Crispy on the outside, chewy on the inside, not too sweet and even a slight reduction in fat compared to regular cookies.. I'll make these again!
I have never ever been able to bake chocolate chip cookies. Mine always came out flat, greasy and way too crisp. This was my first ever successful batch of chocolate chip cookies! I used 1 cup of packed light brown sugar and 1 yeaspoon of baking soda (because i like my cookies to be big and puffy) and i measured out the dough in 1/8th cups. They were chewy, puffy and soft - AND LOW FAT! i will definately make these again. Thanks Megan!
I switched 6 tbs butter for 3 margarine and 3 applesauce. They were reportedly really tasty, fluffy and soft... excellent recipe base to start out with...
They were great! My husband and I are on a diet and these are perfect. I tried the cookies out on my best taste tester in the house, my 4 yr old. She loved them too! They don't even taste low fat! Thanks I have been looking for quick low fat cookie recipes!
I found you can substitute the butter with margarine, and the cookie is still delicious. I'm constantly baking these for my parents, brother, grandparents, aunts, uncles, you name it. Sometimes I use peanut butter chips instead of chocolate for those who don't like chocolate (yes, these folk do exist), and get lots of smiles in return.
I used this recipe to make my first ever batch of homemade chocolate chip cookies (I usually buy the break n bake pre-mixed dough) and they turned out PERFECT. I followed the recipe exactly and got soft, chewy, golden cookies. Depending on your oven, you made need to put them in a little longer than the 8-10 minutes... mine needed closer to 12 minutes. Also, unless you make REALLY small cookies, I wouldn't say this makes 24.... probably closer to 18. Still, great recipe and I will definitely be using it again!
* Percent Daily Values are based on a 2,000 calorie diet.
Light Chocolate Chip Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 36
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