A chocolate chip cookie is one of those baked goods that offers a kind of comfort that no other sweet treat does. And these days, we can all use a little more comfort (and chocolate)! As we’re all feeling the burnout of not having a spring break this semester, my top recommendation is to turn to baking – and of course, you can never go wrong with cookies. These healthy-ish chocolate chip cookies have been a major hit with my friends and family over the years and are considerably “lighter” than other chocolate chip cookie recipes. With an elegant dusting of powdered sugar, they’re decadent, satisfying and perfectly moist – plus, they only require one mixing bowl! So, get ready to put on some tunes, set your classwork aside, shake the mid-semester blues away, and bask in the contentment that only a chocolate chip cookie can bring
Ingredients
– 1/2 cup canola oil
-3/4 cup granulated sugar
-1 egg
-2 egg whites
-2 1/2 cups all purpose flour
-1 teaspoon baking soda
-1 teaspoon salt
-1 1/2 cups semisweet chocolate chips (I like mixing half Ghirardelli semisweet and half milk chocolate chips)
-Powdered sugar (optional)
Directions
1. Preheat oven to 375 F and line two baking sheets.
2. In a large mixing bowl, cream the oil, sugar, egg, and egg whites until smooth.
3. Add the flour, baking soda and salt, and mix well.
4. Fold in the chocolate chips and mix gently.
5. Place the dough in generous spoonful-mounds on the sheet.
6. Bake until edges just begin to turn golden. (This normally takes about 10 minutes more or less. Ditch the toothpick test for these guys – they’re better a little underbaked than overdone).
7. Sprinkle with powdered sugar for a sweet finish!
