Skinny Chocolate Chip Cookies
These lightened up chocolate chip cookies pack so much flavor that you won't miss the extra fat and calories. They have a secret ingredient that keeps them soft and chewy for days.
- Prep time
- 20 min
- Cook time
- 32 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup water
- 1/4 cup finely chopped dates (I used medjool; make sure they are still supple and soft)
- 3 tablespoons unsalted butter
- 2 cups (10 oz/ 284g) all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups (8 3/4oz/ 248g) packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup (3 oz) semisweet chocolate chips
Instructions
- 1
Bring water and dates to a boil in a small saucepan over medium-high heat. Then reduce heat to medium-low to simmer and cook until the dates very tender and mushy and most the water has evaporated, about 20 minutes. Be careful; mixture will splatter as it cooks.
- 2
Using a rubber spatula, press mixture through a fine-mesh strainer set over a small bowl to extract a date puree and get rid of the skins. Scrape any dates stuck to the bottom of the strainer into the puree (you should have 1/4 cup puree).
- 3
Meanwhile, adjust oven rack to middle position and heat oven to 325F/163C. Line 2 baking sheets with parchment paper or silicon mats.
- 4
In a small saucepan, melt butter over medium heat and cook while scraping down the bottom of the pan with a rubber spatula, until the color turns golden brown and a smells nutty and caramel-y. Be careful not to burn the butter. Transfer to the mixing bowl of your mixer and let cool slightly.
- 5
Whisk the flour, baking soda and salt together in a bowl and set aside.
- 6
Add the date puree and sugar to the browned butter in the mixing bowl and using stand mixer fitted with paddle attachment or a handheld mixer, beat together on medium speed until well blended, about 2 minutes.
- 7
Beat in the egg and vanilla until combined.
- 8
Reduce speed to low and beat in the flour mixture until just incorporated. Mix in all but 2 tablespoon of the chocolate chips, then give the batter a final stir by hand.
- 9
Working with 3 tablespoons of dough at a time (or using a 3 tablespoon-measure ice cream scoop), portion the dough into 18 cookies, then roll into balls. Space cookies about 2 inches apart on prepared baking sheets, 9 cookies per sheet. Then press remaining 2 tablespoons of chocolate on top of each ball; about 4 chips per ball.
- 10
Bake cookies, one tray at a time until edges are light golden brown and centers are soft and puffy, 11 to 13 minutes. Do not overbake or you'll end up with rock hard cookies. The edges should feel just set and the centers should feel very soft, almost raw but not sticky. A few crack will appear around the edges. If the cookies get too many cracks then they are over baked.
- 11
Let cookies cool on the baking sheet for at least 10 minutes before serving. Or transfer to a wire rack to let cool completely. The cookies will keep well in an airtight container for up to 5 days.