Chubby Tates Recipe

By sandiB2010

This cookie is for lovers of the thicker, softer, chewy chocolate chip. This is the kind of cookie I love to eat warm, when the chips are still melting. Keep a bag of these in the freezer and microwave a couple at a time for a just-out-of-the-oven-tasty snack.

Ingredients

• 2 1/4 cups all-purpose flour or bread flour
• 1 tsp. baking soda
• 1 tsp. salt
• 3/4 cup salted butter, softened
• 1 cup dark brown sugar, packed
• 1/2 cup sugar
• 1 Tbsp. corn syrup
• 2 tsp. vanilla
• 1 egg yolk
• 1 egg
• 2 cups chocolate chips

Preparation

Step 1

Makes 36

Directions

Preheat oven to 325 degrees. Line two sheet pans with Silpat liners or parchment paper.

In a small bowl, mix flour, baking soda and salt. Set aside.

In a large mixing bowl, combine butter, brown sugar and sugar.

Add corn syrup, vanilla, egg yolk and egg. Mix till combined. Scrape down bowl.

Add flour mixture and mix till just combined.

Stir in chocolate chips.

Chocolate chip cookies may just be the most beloved cookie in the country, not to mention the undoing of many healthy eaters. This chocolate-chip-cookie rehab uses date puree to give moisture to the cookies without any added fat. Made from cooked dates and water, date puree can be substituted one-for-one in place of oil or butter fat in most dessert recipes. Unsweetened cocoa powder, egg whites, whole-wheat flour and just a half-cup of mini chocolate chips come together to create a soft, chewy and low-fat chocolate chip cookie with a nicely crisped outer edge. Store cookies in an airtight container for up to two days.