Recipe Rehab Chocolate Chip cookies
For starters, I will substitute half of the flour with whole wheat flour just to add a little more fiber to the recipe. Additionally, I will cut back on the fat by using non-fat sour cream instead of half of the butter, the other half I will replace with trans-fat free margarine. In order to retain moisture, I will use a little water to help the cookies spread out and this will also allow me to cut down to one egg. And don't forget to use dark chocolate chips for more antioxidants! These small changes trims the recipe down to 104 calories and cuts nearly half of the fat, but I bet you won't notice the difference.
1 cup all-purpose flour
1 1/4 cups white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) Smart Balance 50% butter blend
1/2 cup fat-free sour cream
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 large egg, beaten
1.5 tablespoons water
1.5 cups (12 oz. package) dark chocolate chips
1. Cream together the margarine and the sugars. Add the sour cream and vanilla and continue to mix. Beat together the egg and the water, add to mixture and continue to beat until smooth.
2. In a separate bowl mix together the flour, baking soda and salt. Add the flour mixture to the liquids and stir until combined. Fold in the chocolate chips.
3. Drop by rounded teaspoons onto greased cookie sheets. Bake at 325 degrees F for 12 minutes or until the bottoms brown.
4. Cool on wire racks.
Makes: 3 dozen cookies
Nutrition Content (per cookie): 104 calories, 4 g fat, 2 g saturated fat, 15 g carbohydrates, 1 g fiber, 1 g protein, 100 mg sodium
Editor's Note: The original story did not specify the amount of baking soda. It should be 1/2 teaspoon.