Other than swapping out the chocolate used (I subbed in mini chocolate chips this time) and cutting some of the sugar, the recipe remains the same as the one I first made over two years ago.
In a medium bowl, beat the butter and sugars with an electric mixer until fluffy and creamed. I chilled the dough for about 30 hours, making the end result super fluffy, super chewy and just super perfect. When your dough is done chilling, roll it into a ball in your palm before placing on the cookie sheet.
When you find a cookie that tastes better than Nestle with just 4 grams of fat per cookie, you don’t change it much. I'll appreciate for those who continue this in future. Numerous other people shall be benefited out of your writing. Cheers! Which, given how many random facts, unnecessary trivia answers and endless Arrested Development quotes in my brain, is not an easy feat. I can’t stress this enough, the longer you chill a drop cookie dough, the better your end result will be.

Roll dough into small balls and place one inch away from each other on the prepared baking dish. However, given that these first graced the blog BEFORE I had a real camera, I knew I needed to give them the photoshoot they deserved, with natural light, real props and not an iPhone. You know when you bake cookies right after you mix the dough and they fall flat and crispy and pathetic?
And I couldn't agree more about chilling the dough--that's the best piece of cookie advice I've ever been given!
The reason for this stroll down memory lane is to ressurect one of the top recipes on this blog and give it a bit of a face lift. It saves spraying oil on your cookie sheets and guarantees your low fat cookies will come off the cookie sheet looking awesome and perfectly shaped.7. Remove from the oven and squash your cookies flat with the back of a spatula.****Low fat cookies generally get puffier than their full-fat counterparts. If you leave them this way, your cookies will look impressively big, but will taste cake-y and dry.

Flattening them out during baking ensures that the texture comes out just like the full-fat chocolate chip cookies. Take your cookies out when the edges are just cooked and the middle looks slightly underbaked. Bake for another 3-5 minutes until the edges are just starting to brown and the centers look just underdone. Yum!*This trick applies to to any and all gooey cookies (including these low fat chocolate chip cookies).This recipe makes 24 large cookies.Want to know about how much it'll cost to make this recipe?

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