Chocolate Chip Cookies

Chocolate chip cookies have been a long time favorite across america.  Made from a simple, soft dough with butter (of course), eggs, sugar and flour, they are hard to beat.  The average chocolate chip cookie has a high cholesterol and butter content.  Their addictivness (not sure if it is a word) is a partner in its unhealthiness because it is almost impossible just to have one.

Most low fat cookie recipes taste nothing like their classic, fattening form.  They simply cut back on fat, and add no flavor.  This low fat chocolate chip cookie recipe is moist, chewy and chocolatey, and cuts out half of the fat of normal cookies, but keeps all of the flavor.

Low Fat Chocolate Chip Cookies

Ingredients:

·      1 stick unsalted butter, at room temperature

·       ½ cup white bean puree (recipe follows)

·      ½ cup granulated sugar

·      ¾ cup light brown sugar

·      1 teaspoon vanilla extract

·      1 egg

·      ¼ cup plain Greek yogurt

·      2 ¼ cups all purpose flour

·      1 teaspoon salt

·      1 teaspoon baking soda

·      2 cups semisweet chocolate chips

Preparation:

            In a medium-sized bowl, mix together flour, salt and baking soda.  Set aside.

           

In the bowl of a stand mixer, add the butter, bean puree, sugars and vanilla, and mix on medium-high speed for about 4 minutes, or until very fluffy and smooth.

           

Add the egg to the butter mixture, and mix until smooth, then repeat with the yogurt.

           

Once the mixture is combined, slowly add the flour mixture on low speed, or until just incorporated.  Mix in the chocolate chips.

           

Transfer the dough into tablespoon-sized rounds on an ungreased cookie sheet, and refrigerate for 30 minutes. 

           

Bake the cookies in a 375 degrees oven on convection bake (or standard bake) for 7 ½ minutes, or until pale and somewhat done.

           

After 7 ½ minutes, slap the cookies with the flat side of a spatula until flattened.  Bake the cookies for another 1 ½ to 3 minutes, or until golden and set.  Immediately transfer the cookies to a wire rack, and then enjoy.

White Bean Puree

            In the container of a blender, combine 2 tablespoons of canola oil with 1 can of (rinsed) white beans.  Puree until smooth and homogenous.