By using white whole wheat flour, egg whites and extra dark chocolate, this chocolate chip cookie recipe is not only delightfully chewy, it's healthy, too. And I love the texture the extra dark chocolate chips give these cookies -- bigger, richer, more flavorful than regular semisweet chocolate chips. Be sure to check out my chocolate chip shortbread cookies and my pumpkin chocolate chip cookies, too.
Lemon Chocolate Chip Cookies
- 1 cup all-purpose flour
- 1-1/2 cups white whole wheat flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup butter, softened
- 1-1/3 cups sugar
- 2 egg whites
- juice of one lemon
- zest of one lemon
- 1 tsp. vanilla extract
- 1/2 cup extra dark chocolate chips (such as Nestle 62% cacao)
Preheat oven to 375. Line two cookie sheets with parchment paper. Sift together flours, baking soda and salt. In a large mixing bowl, beat butter and sugar together. Fold in egg whites, lemon juice, lemon zest and vanilla. Add dry ingredients. Mix well. Stir in chocolate chips. Drop by rounded teaspoons onto prepared cookie sheets. Bake 7-10 minutes or until very lightly browned.
Makes 36 cookies.
Per cookie: 98 calories, 4 g fat (2 g saturated fat), 7 mg cholesterol, 16 g carbohydrate, 1 g fiber, 1 g protein, 2% Vitamin A, 1% Vitamin C, 0% calcium, 2% iron
See also:
- Chocolate Chip Cookies
- Lindt Chocolate Chip Cookies
- Chocolate Chip Shortbread Cookies
- Gourmet Chocolate Gifts
Stephanie Gallagher - Stephanie Gallagher is a veteran journalist and author. In addition to writing for Suite 101, she is the Cooking for Kids columnist for ...
