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Light Chocolate Chip Cookies

Light Chocolate Chip Cookies

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Megan Noble

This is a tasty recipe for soft and chewy chocolate chip cookies. Don't try to double it though, it doesn't turn out.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream the butter with the brown and white sugars. Stir in the vanilla, egg white, and water. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips.
  3. Drop dough by heaping spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool for 1 minute on baking sheets before transferring to wire racks to cool completely.
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This recipe was a great one for simple, yet delicious cookies! I did make a few changes though. Since I didn't have any semi-sweet chocolate chips, I used milk chocolate chips instead. I also used 3 tbsps of HOT water. To top it off, I chilled the dough in the fridge for 30 minutes. Boy, was I glad I did all of this! The cookies turned out great with the changes and not flat at all unlike some people's reviews. I suggest that you bake it for at least 10 minutes if you want nice and chewy, almost cake-like cookies. If you like your cookies more on the "rough" side than I suggest you bake it for 12 minutes. Hope my review helps you out!

Sarah Read

I love this recipe! My only changes were as follows; substituted 1/2 cup whole wheat flour for 1/2 cup of the white, and used 1/4 cup semi-sweet and 1/4 cup milk chocolate chunks in place of the chips. I molded these into round balls and used parchment - the cookies flattened out quite quickly into perfect, 1/3 inch thick rounds, so I wouldn't suggest flattening them at all before baking. I checked my batch after about 8 minutes but ended up baking for about 12. Crispy on the outside, chewy on the inside, not too sweet and even a slight reduction in fat compared to regular cookies.. I'll make these again!


I have never ever been able to bake chocolate chip cookies. Mine always came out flat, greasy and way too crisp. This was my first ever successful batch of chocolate chip cookies! I used 1 cup of packed light brown sugar and 1 yeaspoon of baking soda (because i like my cookies to be big and puffy) and i measured out the dough in 1/8th cups. They were chewy, puffy and soft - AND LOW FAT! i will definately make these again. Thanks Megan!