Classic Chocolate Chip Cookies
Chocolate chip cookie
I go wild for perfect chocolate chip cookies and have tested out so many different ways to make them a little lighter on calories. These are 156 calories and only use a handful of ingredients but the best part, is they taste just like regular chocolate chip cookies. How is this possible?
They ARE regular chocolate chip cookies! They’re made with the same cookie ingredients you’ll find in any other recipe but they’re lighter, lower calorie and absolutely delicious. They have a chewy texture, chocolatey soft center, crispy outside and rich flavor. For more low calories cookies, check out 10+ Low Calorie Cookies.
Why you’ll love this recipe:
- 156 calories per right and chewy cookie.
- Chewy center and crispy edges, my favorite kind of cookie.
- Perfect for any day of the week or bringing to all your cookie-loving friends!
How to make gluten and dairy-free
Gluten-free is super easy by swapping flour for Bob’s 1:1 Gluten-Free. Also, be sure your chips are gluten-free.
For dairy-free, sub out the butter for coconut oil at 1:1. Make sure your chocolate chips are dairy-free, as well.
Ingredients:
These are the main ingredients and substitutions for these chocolate chip cookies. See the recipe card below for the full ingredients list and instructions.
Variations and Substitutions
- Use coconut sugar or sugar replacement in place of sugar.
- White chocolate chips, dark chocolate chips or butterscotch chips in place of semi-sweet.
- Add chopped nuts or dried fruits.
How to make your perfect chocolate chip cookies:
Step 1: preheat and prep
Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: mix wet ingredients
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand mixer (image 2).
Beat in the egg and vanilla extract until well combined (image 2).
Step 3: mix dry ingredients
In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon (image 3).
Step 4: combine wet and dry
Add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the chocolate chips (image 4).
Step 5: scoop and bake
Using a 1.5 tablespoons cookie scoop, drop scoops of cookie dough balls onto the prepared baking sheet, leaving space between each cookie. Bake cookies in preheated oven for 10-12 minutes, or until the edges are golden brown but the center is still soft.
Step 5: remove and cool
Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. After about 1-2 minutes of cooling I always take the top of a large mason jar ring or round cookie cut and swirl around the cookie in a circle motion to make the perfect same size cookies!
How to store your cookies
Store your leftover cookies in an airtight container for 3-4 days.
Recipe Tips
- Do not over-mix your dough as it will result in tough cookies. Mix until only just combined.
- If you want the cookies to all be the same shape after baking, take the top of a mason jar lid, place it over the cookie and swirl it around in a circular motion for a few minutes. This will result in the perfect circular cookies.
If you like these cookies, be sure to check out some of our other cookie recipes!
- Oreo Chunk White Chocolate Chip Cookies
- Lemon White Chocolate Cookies
- Double Peanut Butter Cookies
- Pumpkin Banana Cookies (with chocolate chips)
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Chocolate Chip Cookies
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Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar (or sugar substitute) 100g
- 1/2 cup brown sugar (or sugar substitute) 90g
- 1 large egg
- 1 tsp. vanilla extract
- 1 1/2 cups all-purpose flour 180g
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 cup semi-sweet chocolate chips 80g
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand mixer. Beat in the egg and vanilla extract until well combined.
- In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the chocolate chips.
- Using a 1.5 tablespoons cookie scoop, drop scoops of dough onto the prepared baking sheet, leaving space between each cookie. Bake for 10-12 minutes, or until the edges are golden but the center is still soft.
- Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Store your cookies in an airtight container for 3-4 days.
Notes
- Nutrition facts are an estimate and will vary with substitutions.
- If you want the cookies to all be the same shape after baking, take to top of a mason jar lid, large round glass or circle cookie cutter, place it over the cookie, and swirl it around in a circular motion for a few minutes. This will result in the perfect circular cookies.
Nutrition
Photos by Marie-Catherine Dube
These are so tasty! My new go-to chocolate chip cookie recipe!
Day made!!! Thank you!
So easy and delicious and still soft and chewy after being stored. Love them.
This is now a new favorite chocolate chip recipe of my family’s. I doubled it because the kids love to have them in their lunches all week. Delicious!