We have 12 days until the big day. And now is no better time than ever to begin your cookie baking, if you haven’t already! Family will be coming into town, or you’ll be going to visit family, neighbors will be hoping for a delicious home baked Christmas gift from you, coworkers will be delighted to receive some home baked cookies, etc. Either way, there will be plenty of people to share cookies with. So let’s get started.
The first recipe I’d like to share with you is a modified chocolate chip cookie recipe. There are a few take-aways from this recipe, so pay attention!
Things to make note of:
- Cornstarch makes cookies thick and puffy. Cornstarch helps to cut the gluten development, and make a more tender cookie.
- Low-fat cream cheese decreases the spread of cookies and hence creates a thicker cookie.
- SPLENDA blend brown sugar – this blend calls for using half the amount of regular brown sugar due to the higher sweetness intensity of the SPLENDA. Sugar allows for browning of the cookie, and creates a crisper cookie texture. Brown sugar has an additional flavor element. Brown sugar is essentially white, granulated sugar mixed with molasses. The molasses yields moisture and a more rich flavor.
I made this recipe using both full fat butter and cream cheese and low fat versions. They yielded slightly different results, but both were good. The full fat version of course was a bit more rich in flavor and produced a more golden brown cookie.
Enjoy day #1 of the 12 days of cookies!
Thick, Chewy Low-Fat Chocolate Chip Cookies
- 3/4 stick low fat butter
- 1/4 cup low fat cream cheese
- 1 cup SPLENDA blend brown sugar
- 1 egg
- 3/4 cup whole wheat flour
- 1 1/4 cups all purpose flour
- 1 tsp cornstarch
- 1 1/2 cups semi-sweet chocolate chips
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- Mix softened butter and cream cheese in mixer at medium speed until light and fluffy. Add in SPLENDA brown sugar blend and mix until fluffy and mixed well.
- Add in egg and mix well.
- Scrape mixing bowl, then add in flours and cornstarch. Mix until just blended.
- Stir the chocolate chips in by hand.
- Using a heaping tablespoon, scoop out approximately 24 cookies.
- Bake for 9-10 minutes until the edges have set and the tops have just begun to set.
- Allow to cool on baking sheet for 5 minutes before removing.