It’s hard to believe these chocolate chip cookies are low
fat. By using half the normal amount of butter, and
substituting an egg white for a whole egg, these make a
wonderful and almost guiltfree indulgence. The chocolate
flavor is enhanced by using cocoa powder as well as the
chocolate chips. And by using mini chocolate chips, we’re
making a smaller quantity go a long way.

1/4 cup butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 egg white
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup cocoa powder
1/3 cup miniature chocolate chips

Preheat oven to 375 degrees. In a large bowl, beat butter
and sugars together with an electric mixer until creamy. Add
egg white and vanilla and mix until well blended. In a
medium bowl, combine flour, baking soda, salt and cocoa
powder. Gradually add flour mixture to egg and sugar. Use a
wooden spoon to work the dough together. Don’t worry if the
dough seems a little crumbly at first. Stir in chocolate chips.
Drop cookie dough by the teaspoonful on to a cookie
sheet lined with parchment paper or a silicone mat if you
have one. Bake for 8-10 minutes. Cool on cookie sheet for 1
minute, then transfer to wire rack to cool completely. Makes
30 cookies
Per Serving: Calories 65, Calories from Fat 21, Total Fat
2.3g (sat 1.8g), Cholesterol 5mg, Sodium 44mg,
Carbohydrate 10.3g, Fiber 0.5g, Protein 0.7g

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