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Chocolate Chip Cookie Recipe

Makes 3 dozen
If you like chocolate chip cookies with crisp edges and chewy centers, these are for you. They're a good illustration of how I devise reduced-fat versions of high-fat classics. Sure, I could have cut out all of the butter, but they wouldn't have resembled chocolate chip cookies.

1-1/2 cups unbleached all-purpose flour (spoon into measuring cup and level top)

1 teaspoon baking soda

1/8 teaspoon salt

1/2 cup packed dark brown sugar

1/2 cup granulated sugar

4 tablespoons (1/2 stick) unsalted butter, at room temperature

1 large egg

1 tablespoon canola oil

1 tablespoon light corn syrup

2 teaspoons vanilla extract

1/2 cup mini-chocolate chips (chop regular ones if you can't find the mini's)

Position a rack in the center of the oven and preheat to 350 degrees F. Lightly spray two nonstick baking sheets (preferably insulated) with oil.
In a medium bowl, whisk the flour, baking soda and salt until well combined. Set aside.
In a medium bowl, using a handheld electric mixer set at high speed, scraping down the sides of the bowl often with a rubber spatula to force the mixture into the blades, beat the brown sugar, granulated sugar and butter until the mixture resembles coarse bread crumbs, about 1-1/2 minutes.
In a small bowl, beat the egg, oil, corn syrup and vanilla. Pour into the butter / sugar mixture and beat until combined. Add the dry ingredients and the chocolate chips. Using a spoon, stir just until a stiff dough forms.
Using a heaping teaspoon for each, roll the dough into 1-inch balls. Place them 2 inches apart on the prepared sheets (the cookies will spread during baking).
One sheet at a time, bake until the cookies are lightly browned, 10 to 12 minutes. The cookies will seem soft, but they will crisp as they cool. Cool in the pan for 1 minute, then transfer the cookies to a wire cake rack to cool completely.
Nutritional Analysis: Per serving - About 70 calories (5 percent from protein; 64 percent from carbohydrates; 31 percent from fat), 1 gram protein, 12 grams carbohydrates, 3 grams fat (less than 1 gram saturated fat), 9 milligrams cholesterol, 34 milligrams sodium, 1gram fiber

The Healthy Oven Baking Book, by Sarah Phillips, Doubleday, 1999

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