Low Fat Chocolate Chip Cookie Recipe (2024)

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The chocolate chip cookie is a pretty recent invention. It didn't take long for it to become the most popular cookie in the United States.

In 1937, the chocolate chip cookie was born.

Invented by Ruth Graves Wakefield, the owner of a restaurant called Toll House Restaurant in Whitman, Massachusetts.

Her recipe originated from a cookie recipe known as butter drop do cookies from colonial times. This cookie recipe used a bar of bakers chocolate, but one day Ruth only had a semi sweet bar of chocolate, so she chopped the chocolate up into pieces and mixed it into the dough.

She thought the chocolate was going to melt and spread across the cookie. But surprisingly, the chocolate pieces stayed in the shape she chopped them and a very delicious cookie was invented. Ruth named them Toll House Crunch Cookies. Soon the recipe was published in many New England papers including a Boston newspaper.

In 1997, Massachusetts voted to make the chocolate chip cookie the official state cookie.

New Mexico is the only other state that has an official state cookie.The bizcochito, is a shortbread, anise flavored cookie.

Since 1996, Pennsylvania has had several bills brought before its state senate proposing the chocolate chip cookie as its state cookie, but the politicians can't decide between the chocolate chip cookie, the oatmeal chocolate chip cookie, and the Nazareth sugar cookie. While this political debate continues, the state has no official cookie designated.

Here is a joke for you: Why did the cookie go to the doctor? Because it was feeling crummy.

5 stars from 1 rating of this Low Fat Chocolate Chip Cookies

• one cup flour(1/2 cup whole wheat pastry flour & ½ cup white all purpose flour)
• half cup brown sugar, compacted
• half cup white granulated sugar
• quarter tsp baking soda
• two tbsp apple sauce
• two tbsp melted butter
• one egg white
• one tsp vanilla extract
• eighth tsp salt
• half cup chocolate chips

1. Take a large mixing bowl, combine the flour with salt, and mix in the baking soda. Mix it all together until it is blended well.
2. In another mixing bowl, take the sugars, and mix it with butter, the applesauce, measured vanilla, and the egg white, until this mixture is light and fluffy to the eye.
3. Mix the sugar mixture in the large mixing bowl with the flour and other ingredients until the entire batter is very smooth If the mixture has a rough crumbly look to it, add a drop of water until the mixture is smoother. (only add the water if abolutely needed). Then add the chocolate chips by folding it into the dough.
4. Drop the chocolate chip dough mixture onto the baking sheets about an inch apart.
5. Bake the cookies for about eight to ten minutes. When the edges start to look a little golden brown, take them out. We don't want the whole cookie to turn brown if you like a softer cookie.
6. Let them stand for about five minutes so they can cool. Cookies always continue to cook on the hot baking sheets. By letting them cook and cool for just a few minutes longer, it becomes easier to remove the cookies without cracking them.Put the cookies on a cooling rack. Then serve them for all to enjoy.
7. Savor each bite.

for best the best tasting cookies:

• Make sure to look at the expiration date of baking soda. If it is out of date, the cookies will not rise as well.

• It is very important to measure each of the ingredients accurately. Baking is more of a chemical proportional reaction than cooking . Scoop your flour out of the bag and pour it into the measuring cup. Then lightly level it off. Do not compact it down, or your measurements will not be correct.

• Sifting the dry ingredients is best.

• Don’t over mix the flour, it will make the cookie taste dry.