Prep: 15m
Cook: 15m
Servings: 12
These reduced fat cookies (about 60% less than normal but still wouldn’t call them “low fat”) still taste delicious and will have a chewy center and crispy outside; the way cookies are meant to be.
—Ingredients—
Fast
- 4 tbsp butter, softened
- 100g brown sugar
- 100g granulated sugar
- 1 large egg
- 2 Tbsp. maple syrup
- 2 tsp. vanilla or maple extract
- 225g all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 120g chocolate chips
Fancy
- Brown Butter Chocolate Chip Cookies
—Method—
Fast Method
- Preheat oven to 325°F.
- Beat butter and sugar until combined.
- Add wet ingredients: egg, maple syrup and vanilla. Beat until well combined; you can’t overmix.
- Meanwhile, prepare the dry ingredients; add flour, baking soda and salt to a bowl and mix together.
- Add the dry ingredients to the sugar mixture and beat until just combined. You can overmix.
- Next add chocolate chips and mix for a few seconds until blended.
- Drop spoonfuls of dough on a cookie sheet:
- “Bakery” sized: 50g balls. (Size 24 scoop.) Makes twelve 2 1/4″ cookies.
- “Chips Ahoy” sized: 25g each, makes twenty-four _” cookies.
- Bake until set and starting to brown on the edges. (The middle will harden as it cools.)
- 50g cookies: About 16 minutes.
- 25g cookies: About 12 minutes. NOT TESTED.
Fancy Method
- Sprinkle flake salt onto the cookies before they go into the oven. (After step 7.)