Chocolate Chip Cookies
Is there anything better than a warm cookie just out of the oven? Probably not!
These chocolate chip cookies are the perfect combination of crunchy and chewy, and at less than 90 calories each there's no need to feel guilty for having two three!
Nutrition Facts
30 servings
1 cookie
- Amount per serving
- Calories78
- % Daily Value *
- Total Fat 2.5g4%
- Total Carbohydrate 12.4g5%
- Dietary Fiber 0.3g2%
- Protein 1.2g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Yields30 ServingsCategoryDessert
110 g low fat spread / butter alternative
160 g light brown muscovado sugar
1 tsp vanilla extract
1 egg
220 g plain flour
0.50 tsp bicarbonate of soda
0.50 tsp salt
100 g dark chocolate (broken into pieces)
1
Preheat the oven to 170C and line baking sheets with parchment paper.
2
Add the butter and sugar to a bowl, and beat until creamy. Slowly mix in the vanilla extract and the egg.
3
Sift in the flour, bicarbonate of soda and salt into the mixture, and mix until thoroughly combined.
Add in the chocolate chunks slowly and mix well. The dough should be slightly sticky.
4
Using two teaspoons to make small scoops of the mixture, space them out evenly on the baking sheet. The cookies really do spread so leave enough room! Using multiple baking trays can simplify this.
This recipe makes 30 cookies.
5
Bake for 8-10 minutes until they are light brown in colour but still soft in the centre.
Leave to cool a little on the baking tray, then transfer to cooling rack.
6
Serve while warm with milk and enjoy!
Ingredients
110 g low fat spread / butter alternative
160 g light brown muscovado sugar
1 tsp vanilla extract
1 egg
220 g plain flour
0.50 tsp bicarbonate of soda
0.50 tsp salt
100 g dark chocolate (broken into pieces)
Directions
1
Preheat the oven to 170C and line baking sheets with parchment paper.
2
Add the butter and sugar to a bowl, and beat until creamy. Slowly mix in the vanilla extract and the egg.
3
Sift in the flour, bicarbonate of soda and salt into the mixture, and mix until thoroughly combined.
Add in the chocolate chunks slowly and mix well. The dough should be slightly sticky.
4
Using two teaspoons to make small scoops of the mixture, space them out evenly on the baking sheet. The cookies really do spread so leave enough room! Using multiple baking trays can simplify this.
This recipe makes 30 cookies.
5
Bake for 8-10 minutes until they are light brown in colour but still soft in the centre.
Leave to cool a little on the baking tray, then transfer to cooling rack.
6
Serve while warm with milk and enjoy!