Skinny Chocolate Chip Cookies Recipe

Skinny Chocolate Chip Cookies

Soft, chewy, and full of chocolate — small cookies with big flavor.

Ingredients

• 2 Tbsp salted butter, softened
• 2 tsp vegetable oil
• 1/2 cup packed dark brown sugar
• 1 tsp vanilla extract
• 1/8 tsp table salt
• 1 large egg white
• 3/4 cup all-purpose flour
• 1/4 tsp baking soda
• 3 oz semi-sweet chocolate chips (about 1/2 cup)

Instructions

1. Preheat the oven to 375°F (190°C) and line one or two large nonstick baking sheets.
2. In a medium bowl, cream together the softened butter, vegetable oil, and dark brown sugar until smooth. Add the vanilla, salt, and egg white, mixing thoroughly to combine.
3. In a separate small bowl, whisk together the all-purpose flour and baking soda. Stir the dry ingredients into the wet mixture until just combined.
4. Fold in the semi-sweet chocolate chips so they are evenly distributed throughout the dough.
5. Drop 48 half-teaspoon portions of dough onto the prepared baking sheets, leaving a small space between each cookie.
6. Bake until the edges are lightly golden, about 4 to 6 minutes. Remove from the oven and allow cookies to cool on a wire rack. Serve once slightly cooled and enjoy.

Nutrition

Serving: 1 cookie · Calories: 30 kcal · Carbohydrates: 4.8 g · Protein: 0.3 g · Fat: 1.2 g · Fiber: 0.2 g

Nutrition information is automatically calculated and should be used as an approximation.

Tips for Best Results

• Measure flour accurately — spoon it into the measuring cup and level with a knife for the lightest texture.
• Soften the butter to room temperature so it creams easily with the sugar; this helps the dough come together smoothly.
• Because the cookies are very small, watch them closely in the oven to prevent overbaking; they will continue to set as they cool.
• If you prefer slightly larger cookies, increase scoop size and add an extra minute or two to the baking time, checking frequently for doneness.

Variations

Customize these skinny cookies without changing the basic method: swap semi-sweet chips for dark chocolate for a richer flavor, or add a small amount of chopped nuts for texture. For a lower-sugar version, use a sugar substitute suitable for baking in place of the brown sugar, and choose no-sugar-added chocolate chips.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies between sheets of parchment in a sealed container for up to one month. Reheat briefly in a low oven or microwave for a fresh-baked feel.

Serving Suggestions

These cookies are perfect with a cup of coffee or tea, paired with a small glass of milk for dipping, or packed into lunchboxes for a portion-controlled treat. Because they are small and satisfying, they make a great option when you want something sweet but light.