Chocolate Chip Cookie Dough, Reduced Fat

Adapted from Mary Simpson Creel, M.S., R.D., Cooking Light, JUNE 2007
Serving size 1 cookie

10 ounces all-purpose flour – $0.55  
1 teaspoon baking soda – $0.04
1/4 teaspoon salt – $0.01
1 cup packed brown sugar – $.40
3/4 cup granulated sugar – $0.18
1/2 cup butter, softened – $0.80
1 teaspoon vanilla extract – $0.72
1 large egg  – $0.80
2 ounces milk (whatever you have around) – $0.14
4 ounces or 3/4 cup semisweet chocolate chips – $1.65 (I use Callebaut, available at WF)
Cooking spray $0.05

Total for recipe – $5.34 or $0.11 per serving
Calories: 78 Fat: 2.8 Protein: .85

Preheat oven to 350°.
Measuring by Weight
Combine flour, baking soda, and salt, stirring with a whisk.
Combine sugars and butter in a large bowl with wooden spoon.
Add vanilla and egg whites and stir until incorporated.
Add flour mixture by 1/4 cups, incorporating each thoroughly.
Add chips.
I portion these out with a cookie scoop, and then I put them in a baking sheet in the freezer to cool.  When they’re hard, I pop them into a bag, and make them as needed. 

Not a great snacking choice, but a very good dessert choice.  When you’re ready -Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
Bake at 350° for 10 minutes (for fresh) or 15 (for frozen) or until lightly browned.
Cool on pans for 2 minutes.
Remove from pans and cool completely on wire racks. 

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