I didn't think chocolate chip cookies could taste good without shortening. My Crisco recipe cookies were delicious but, as I'm trying to replace my recipes with extra fats (especially shortening) I began to try some new recipes. This is from the Cook's Illustrated Light Book. It requires no shortening, and tastes even better than my old recipe.
Chocolate Chip Cookies
Yields: 24 cookies Serving Size: one cookie
Nutritional Info (per cookie): Calories 100; Fat 3.5g; Sat. Fat 2g; Chol 15mg; Preotein 1g; Fiber 0g; Sodium 30mg
Ingredients
1 1/4 cups (6 1/4 oz) all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
4 tbsp. unsalted butter, melted and cooled
1 large egg
2 tsp vanilla extract
1 cup (7 oz) light brown sugar
4 ounces semisweet chocolate chips (a generous 1/2 cup)
1. Adjust an oven rack to the middle position and heat the oven to 350. Line 2 baking sheets with parchment paper.
2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside. In a large bowl, whisk the butter, egg, and vanilla together. Stir in the brown sugar until smooth, smearing any remaining clumps of sugar against the side of the bowl with a rubber spatula. Stir in the flour mixture and 3 ounces (a generous 1/2 cup) of the chocolate chips until thoroughly combined.
3. Working with a level tablespoon of dough each time, roll the dough into 1-inch thick balls (if the dough is to soft to roll, refrigerate it until firm). Place the balls on the prepared baking sheets, spacing them about 2 1/2 inches apart (you will fit 12 cookies on each baking sheet). Press the remaining chips into the top of the dough (2-3 chips per cookie).
4. Bake the cookies, one tray at a time, until the edges are light golden and the centers are just set, 11-13 minutes, rotating the tray halfway through baking (do not overbake). Cool the cookies of the baking sheets for 5 minutes, then serve warm, or transger to a wire rack and cool completely. Bake the second tray while the first tray cools.
Source: Cook's Illustrated
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