Light Chocolate Chunk Cookies

Nutritional Information Calories per serving: 104 Fat per serving: 5g Saturated fat per serving: 2g Monounsaturated fat per serving: 2g Polyunsaturated fat per serving: 1g Protein per serving: 2g Carbohydrates per serving: 13g Fiber per serving: 1g Cholesterol per serving: 16mg Iron per serving: 1mg Sodium per serving: 31mg Calcium per serving: 18mg Make each cookie super-satisfying by adding dried fruit and chopped or sliced nuts. Dark chocolate is rich in heart-healthy antioxidants, and using whole-wheat flour adds fiber and more nutrients!
Photo by Sheila O.

PREP TIME

15

minutes

TOTAL TIME

24

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

24

minutes

SERVINGS

--

servings

Ingredients

  • 5

    tablespoonsunsalted butter, softened

  • 1/2

    cupfirmly packed light brown sugar

  • 1/4

    cupgranulated sugar

  • 1

    tablespooncanola oil

  • 2

    large eggs, lightly beaten

  • 1

    tablespoonvanilla extract

  • 3/4

    cupall-purpose flour

  • 1/2

    cupwhole-wheat flour

  • 1/2

    teaspoonbaking powder

  • 1/4

    teaspoonsalt

  • 6

    ouncesgood-quality dark-chocolate chunks (60-70% cocoa solids), such as Scharffen Berger

  • 3/4

    cupdried cherries

  • 1

    cupsliced almonds

Directions

1. Preheat oven to 375°. 2. In a large bowl, combine butter and sugars; beat with an electric mixer until fluffy. Add oil and eggs; beat until creamy. Stir in vanilla. 3. In a medium bowl, combine flours, baking powder, and salt. Add flour mixture to butter mixture; stir well. Gently fold in chocolate, cherries, and almonds. 4. Scoop batter by heaping tablespoons onto 2 baking sheets covered with parchment paper. Bake cookies in 2 batches in upper and lower third of oven until golden on top and bottom (12-15 minutes). Transfer cookies on parchment paper to a wire rack; cool (cookies will crisp as they cool). Store cookies at room temperature in an airtight container (they will keep for up to 4 days).

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