Chocolate Chip Cookies

I loved these cookies.  I don't like to change up a recipe, and the only reason I did was to make it even more calorie friendly.  I used Egg Beaters to equal 2 eggs, and 1/4 cup of Stevia instead of white sugar.  That's it.  They came out delicious.  They are soft on the inside and crunchy on he outside.  They aren't the best looking cookie, but the taste is awesome.  My husband loved them, as did I.

Delicious

Would definitely make again. You can't go wrong with chocolate chip.

These are good but mine mushroomed into one big cookie on the sheet! Maybe less baking soda?

These cookies are yummy, and don't really taste low fat to me. I didn't have any chocolate chips so I made half with a chopped up Lindt milk chocolate bar, and the other half with a chopped up white chocolate/vanilla/bourbon bar, and both worked out great. Used slightly less sugar than called for. I did think my mixer was going to burn out, so I didn't add the chocolate with my mixer, just by hand. Dough wasn't crumbly. Will keep this recipe!

This is the 2nd time I have made these cookies in a week! Soooooo yummy! :) There is truly no difference in flavor or texture...except 1/2 of the guilt! My dough did not come out crumbly in texture at all; I think because I did have my butter VERY soft and whipped it with the sugars and vanilla. Thanks laebrown :). I also used Ghiradelli's chips (no artificial flavors). I also used the exact amount of flour the recipe called for. We like our cookies a little more on the crunchy side so I did bake a little bit longer and they were perfect. I kept them in a Tupperware-style container and they did not go stale at all. Great cookie!

These are the best chocolate chip cookies I have ever made! Which is why I am taking the time to write a review for them :) I swapped the granulated sugar with 1/2C of truvia baking blend, the all purpose flour for 2 C of brown rice flour, the butter for coconut oil, and used 2 whole eggs. Baked for about 13 minutes. So delish!

I couldn't resist tasting one right out of the oven, and I was so disappointed, but once they cooled, they were actually pretty good. I prefer the more buttery taste of a full fat cookie, but for a lighter version, these are good. I did use about an extra quarter cup of chocolate chips, though.

Good recipe. I cut flour to 2 cups at the suggestion of another reviewer, and was very happy with the batter. I would add more chips next time -- 1 - 1.25 cups. Still, the cookies are very good fresh. I am curious to see how they fare after a day or two: low-fat cookies tend to go hard and stale very quickly.

I used whole eggs rather than just the whites. Very easy to make. Light and fluffy cookies.

If you're craving the quintessential chocolate chip cookie, this is the recipe you want! I followed the recipe exactly, though I gave the butter a 15-second spin in the microwave to make the batter very creamy (rather than crumbly). I also recommend using Ghiradelli's brand of chocolate chips - they always make a huge difference in the quality of the cookie. These were a huge crowd-pleaser, and this recipe will definitely be in my dessert rotation. :-)

Fantastic Cookie Recipe. I only came out with around 20 cookies because I used a 1 1/2 inch cookie scoop. Not a huge deal just had to adjust the nutritional information. Definitely a new favorite

Awesome cookie!! one point would be to use less flour... more like 1 3/4 cups 2 cups was even a lot!!

These cookies were amazing! I don't know about the other reviewers, but my cookie dough wasn't crumbly at all. The cookies themselves came out perfectly soft and moist. Not chewy or gooey, which I personally don't like, but this recipe is amazing already with only 88 calories per cookie! The reason as to why my dough wasn't crumbly but normal, like any other cookie dough, might have been because I left the butter out to cool to room temperature a bit longer than I usually do. And since I was concerned about the potentially dry batter, I made sure to beat the wet ingredients well and only added the dry ingredients a bit at a time, adding more after the last bit had been just incorporated.

Made a crispy, crunchy cookie. Ingredients make a dry mix but it does come together like a dryer cookie dough. Was concerned about only adding 3/4C chocolate chips but it was a good amount. My family enjoyed the cookies and my husband didnt even call me out for making a light cookie recipe like I feared he would. I do like a softer less-sweet cookie, so I probably wont make this recipe again.

I edited this recipe slightly and I have to admit it has become one of my favorites! One of the things I do, that I discovered by mistake, is I completely leave out the granulated sugar. I also opt for walnuts rather than the chocolate just for personal preference. If you're looking for healthier options too - I think my alterations help meet that. I mean, yes, its only 88 calories, but if you're a counter like myself every calorie is important! Therefore, in addition to opting out of the granulated sugar, I use light promise instead of butter. Promise has about 80 calories a tbsp, but light promise has 45. I personally don't mind the difference. Anyways , these few changes seem to make the cookies more delicious in my mind. The only thing is they do not spread out completely flat, but I could care less about that, as long as they taste well!

Very crumbly dough to work with as mentioned by other reviewers, but as long as you don't mind taking the extra time to hand-mold them, they're delicious!! I'll definitely make these again!!

So, so, so good. I have never commented on a recipe before, that's how good this is! Here is some info that is hopefully helpful. The first time I made this I made it exactly as is. It was delicious, but the dough had a crumbly consistency that translated to a harder cookie (as others have said, soft inside, hard outside). The second time I made them I halved the butter and added some regular vanilla YOGURT in replacement of the other half. I also made a point to BEAT THE MIXTURE for a full minute after the EGG is put in. This batch had a perfect consistency (soft and chewy) and is definitely the best batch of low-fat cookies I have ever made. The dough should look almost whipped to achieve the texture I mentioned after the egg is added. Thanks for this awesome, perfectly low-fat recipe.

I don't often take time to do reviews, but this recipe was great. Cookies turned out absolutely delicious -- the perfect chocolate chip cookie. I was uncertain when the finished dough seemed more crumbly than most, but I just had to mold the cookies as opposed to "dropping" them and the results were wonderful.

Delicious low fat recipe. Much more like a tollhouse cookie than other low fat recipes I have tried. I did cut the butter in half (1/4 cup) without any noticeable changes in the composition of the cookie!

I went a step further to make these even healthier. Instead of 2 1/4 cups flour, I added 1 cup organic unbleached all-purpose flour, 1/4 cup nut meal (I had pecan meal so that's what I used. If you can't find nut meal just grind up some nuts until they are very very fine.) and then I ground 1 cup of organic rolled oats as fine as I could. I did add 2 tablespoons of shortening to the batter since I wasn't sure if the oats would soak up a lot of the moisture, but I don't think it needs it although it makes the consistency the way I like my cookies. I might even try them with only 3/4 cup brown sugar next time. Anyways, they were absolutely DELICIOUS!

I love these cookies. They have a nice crunch on the outside yet are soft inside. They looked great too. I will definitely make these again and I might try adding a little more vanilla next time.

I loved these cookies! I made them for my brother and his fiance and they loved them as well! No more getting boxed cookie mix! These are great and I will definitely be making them again!

This is my new go-to CCC recipe! These came out great! I also made a couple small changes: use white whole wheat flour, less sugar and doubled the amount of vanilla to 2 teaspoons. These are thick, chewy and yummy.....but did not make a full 4 dozen.

My husband is the pickiest person I know when it comes to choc chip cookies, and after trying countless recipes to please him, these are his favorite - he was shocked when I told him where the recipe was from. I use 1 whole egg instead of 2 whites just out of laziness. Have also used all brown sugar. The dough is strangely crumbly, so the cookies can be hard to form, but they taste great. Always get lots of compliments. Also great in a cast-iron skillet on 350 for 30 min!

I do say that there are a little thing for 'chocolate chip cookies'. However they are superb in taste and texture. I substituted chocolate chips for Andes baking pieces...mmm so good!. I also though 3/4 c chips wasn't much...but anymore and it would have been overpowering.

These cookies were great! Reduced the sugar to 1/2 cup of each and thought they were plenty sweet. Ran out of chocolate chips at about 3/4 cup which was fine, but wish I had been able to add more. Would have made 2 dozen exactly if I could have kept my boyfriend's fingers out of the dough!! Will definitely make these again over regular chocolate chip cookies!

Just made these cookies and they are delicious! I will definitely make them again. The batter is dry and crumbly, but dont let that scare you. They are chewy, delicious and dont taste light.

LOVE these!!! chewy and delicious!! i actually prefer these to the regular high fat/sugar ones!! I don't know if it is the vanilla or brown sugar but there is a punch of one of these amazing flavors in them and my family LOVES it!! will keep making these over and over for years to come!!! I add 1 cup dark choc chips instead of 3/4 c.

Loved this recipe, but I made them larger (2 dozen). Really good and chewy

Delicious!! Can't believe these are "light".

I consider myself a bit of a chocolate chip cookie connoisseur... they are my vice and possibly my favorite food. ;) I love this recipe and I always get tons of compliments when I make these cookies... and I make them a lot! The only tweak I make is I do one whole egg and one egg white. The cookies are chewy, so if you are crispy cookie lover, these aren't for you.

These are excellent. I definitely agree that you should NOT overbake them because they will get hard. I used the full amount of sugar because I was making these for work, but if you wanted to reduce the sugar I think you could and they would still be plenty sweet.

For reduced fat cookies these are pretty darn good! I under-bake them to keep them soft and chewy. If you bake them to golden brown they turn out hard as a rock. This recipe is definitely a keeper!

I nearly burned out the motor on my hand electric mixer because the dough was so course, and that worried me that they'd be way too dry. But they turned out just fine. Yum. Like others, I reduced the sugar and still found them more than sweet enough. I barely stretched the dough to get to 3-1/2 dozen, and each cookie is quite small. But they're perfect for a small treat to satisfy a sweet tooth. Will most definitely make these again.

This is my favorite cookie recipe! I get rave reviews every time! I make the following changes: For the Flour I use half whole wheat flour, half white flour. For the sugar I make a concoction of 1/2c splenda, 1/4c white sugar, 3/4c brown sugar. 1 cup of chocolate chips. Tastes delicious and is quick and easy to make too! I don't get anywhere 4 dozen...somewhere between 2.5 and 3 dozen usually.

YUM! These are delicious and you'd never know they're a lighter version of traditional chocolate chip cookies. They stay moist and chewy for a few days. I've used a mix of chocolate chips and m&ms but I think they're best with just the chips. They are now a staple recipe for me!

Our family refers to these as the "Scary Good" CCC. They are quite sweet, but that convinces you to eat fewer at a time! The texture is just what I want in a CCC, and they really are fool-proof. They have never turned out poorly, no matter who in the family made them.

I made this with gluten free all purpose flour and rolled the dough into balls on the cookie sheet. It made the center super doughy which I loveeee. An extra treat was frosting on top :)

For "light" cookies, I thought they were very tasty. Will definitely make them again.

Eh. Just ok for cookies. They really miss all that butter that makes normal cookies taste so good. In fear of over-baking mine, I took them out a couple minutes early, which left them really doughy. They weren't horrible, but definitely tasted light. Step-by-step photos on my blog: http://me-myself-and-pie.blogspot.com/2010/01/guiltless-chocolate-chip-cookies.html

I have FOREVER been looking for a lower fat chocolate chip cookie that doesn't end up cake-like. I've tried making my own substitutions as well as ENDLESS web searches and failed recipes. This is the only lower fat chocolate chip cookie recipe I've gotten to work. My husband said they were PERFECT. Obviously, it's just a chocolate chip cookie, so it's not fancy or anything, but this is the best you're ever going to get for this amount of fat. I added an extra 1/2 c of white chocolate chips on top of the semi-sweet the recipe called for, and the last batch still didn't really have enough. I like them chocolatey, for sure, but next time, I'll add a bit more!

This is definitely good, solid recipe. The cookies are good - very chewy on the inside and crunchy on the outside! The cookies came out looking exactly like the ones in the pictures and I got exactly 4 dozen cookies as well. I followed the recipe exactly, except I subbed in 1 cup whole wheat flour and the rest all purpose flour. Do not get scared when the batter looks crumbly and dry! I love how these are better for you than the usual CC cookie (although the full-fat ones taste better... duh). Next time I'll probably put 1 cup of CC in the batter instead of 3/4 cup. Would definitely make these again.

These cookies came out hard as a brick - I would not make them again..ever!

Well we are just cooking these CCC but everyone has said that they are great in the reviews. We were gonna use a old family receipe but then I saw that there CCC need a pound of butter and I was like no way so we decide to come to Cooking Light =) I like to eat the mix better before its baked, not the best for that but I bet that these cookies are gonna be sooooooo good! Were gonna cook them for 12 minutes and eat them with 1% Milk.

Excellent cookie recipe. Crunchy on the outside, chewy on the inside. Mine have to cook for about 12 minutes. They also seem to get stale within 3 days, even in an airtight container. (However, they rarely last that long anyway.)

My dad makes these cookies and they are absolutely amazing. A quick family favourite!

EASY & TASTY even after making a few lighter substitutions. I replaced 1 cup of all-purpose flour with 1 cup of whole wheat flour; used 1/2 stick of butter plus 1/4 cup fat free plain yogurt in place of the 1/2 cup of butter; and reduced the brown sugar to 3/4 cup. Cookies were still very sweet and you could probably reduce the brown sugar to 2/3 cup and still have a pleasantly sweet cookie. Using the yogurt made my cookies spread a little during cooking so next time I will heed the 2 inch suggestion. Also, I had to bake for 12.5-13 minutes. Great with a tall glass of cold milk! I put half of the batch in the freezer so that we wouldn't eat them all in one day, and they still are soft even straight out of the freezer.

These are fantastic. Took longer than 10 minutes, but that's not a big deal. Minus the baking time, I followed the recipe exactly.

This is the best cc cookie recipe I have ever used! The cookies aren't very good while still warm, but are excellent after they have cooled. They don't spread out much--makes an attractive, chewy (kind of caramel tasting) cookie. I have made them for a party as well as for work, always get compliments on them. I bake mine using parchment paper instead of greasing the pan.

I love these cookies! They are my new favorites!

OMG , i can't believe these are light cookies, they are soooo good...i added a little more chocolate chips, but man are they good...chewy and delicous!

Lots of substitutions, but came out great! Used whole wheat flour, 1/2 c sugar, 1/2 c brown sugar, 1/2 c egg beaters, and 1 3/4c hershey's mini chips (what was left in the bag!). Dropped by rounded teaspoons, baked for 12 minutes (6 on bottom rack, 6 on top). Made 68 cookies (almost 5 dozen). Next time I might do half white flour and half wheat, as they were not quite as light as I like. Since I used the mini chips, I think the amount in each cookie was perfect. My KitchenAid did a great job of distributing the chips evenly. These cookies don't spread out too much (more like spread 'up'), so you can pack them pretty dense on your cookie sheets. Not too sweet (I think if you used the full amount of sugar might be too sweet). Delicious!

BEST CCC RECIPE EVER! I know a "good chocolate chip cookie" is relative, so for all those who like thick, soft cookies- this is the recipe for you. They don't spread too much, so they're texture is nice and substantial. Try adding instant sugar-free vanilla pudding mix to the sugar/butter mixture- YUM!