Light Chocolate Chunk Cookies
By sheilaolim
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!
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
Details
Preparation time 15mins
Cooking time 24mins
Preparation
Step 1
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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