Chocolate Chunk Cookies

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Nutrition Facts Per Serving:

Servings: about 36 cookies
Calories102
Total Fat (g)4
Saturated Fat (g)1
Monounsaturated Fat (g)2
Polyunsaturated Fat (g)1
Cholesterol (mg)3
Sodium (mg)62
Carbohydrate (g)15
Total Sugar (g)9
Fiber (g)1
Protein (g)1
Iron (DV%)3

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  • 36

Ingredients

  • 1/3 cup canola oil*
  • 3 tablespoons butter, softened
  • 1/2 cup granulated sugar or sugar substitute blend** equivalent to 1/2 cup sugar
  • 1/2 cup packed brown sugar or brown sugar substitute blend** equivalent to 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 2 egg whites
  • 2 teaspoons vanilla
  • 2-1/2 cups all-purpose flour
  • 1 cup semisweet chocolate chunks

Preparation

Step 1

1. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper or lightly grease cookie sheets; set aside.

2. In a large bowl, combine oil and butter; beat with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking soda, and 1/4 teaspoon salt; beat until well mixed, scraping side of bowl occasionally. Beat in egg whites and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the chocolate chunks.

3. Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheets; flatten slightly. Bake for 7 to 8 minutes or just until edges are set and bottoms are lightly browned (centers will be soft but will firm up as they cool). Let cookies stand on cookie sheets for 1 minute. Transfer cookies to wire racks; cool completely. Store cookies*** as soon as they are cool. Makes about 36 cookies.

*Fat Substitutes: Instead of canola oil, you can use 1/3 cup canned pumpkin, unsweetened applesauce, mashed ripe banana, pureed silken tofu (fresh bean curd), or flaxseed meal (if using flaxseed meal, decrease flour to 2 cups and increase to 3 egg whites). (Store cookies with fat substitutes in the refrigerator for up to 2 days or freeze for up to 1 month.)
PER COOKIE WITH PUMPKIN, APPLESAUCE, BANANA, or TOFU: same as basic recipe, except 85 cal., 2 g total fat, 16 g carb.
Exchanges: 0.5 Fat.
PER COOKIE WITH FLAXSEED MEAL: same as basic recipe, except 83 cal., 3 g total fat, 64 mg sodium, 14 g carb., 2 g pro.
Exchanges: 0.5 Fat.

**Sugar Substitutes: Choose Splenda® Blend for Baking to substitute for the granulated sugar. Choose Splenda® Brown Sugar Baking Blend to substitute for the brown sugar. Follow package directions to use product amounts equivalent to 1/2 cup granulated sugar or 1/2 cup brown sugar.
PER COOKIE WITH SUBSTITUTE: same as basic recipe, except 93 cal., 12 g carb., 61 mg sodium.

***To Store: Layer cookies between waxed paper in an airtight container. Cover; seal. Store at room temperature for up to 3 days or freeze for up to 1 month.

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