Classic Chocolate Chip Cookies

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These Chocolate Chip Cookies are the perfect way to curb your sweet tooth. With a chocolatey buttery taste, soft chewy inside and crispy outside, these cookies are everything a cookie should be and with half the calories.
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Chocolate chip cookies with one broken in half.

It’s not often I decide to focus on the sweeter side of life when I’m in the kitchen. Baking has never been my thing. Sure, I’ve done a few things, like chocolate protein zucchini bread, no bake mini cheesecake cups and Greek yogurt brownies. But one sweet treat I’ve been trying to perfect? The 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 or my chocolate chipless 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!

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.

Ingredients for chocolate chip cookies including flour, sugar, butter, and eggs.
  • Butter: can be substituted 1:1 with coconut oil but will change the taste.
  • All-Purpose Flour: can use gluten-free flour however lower approximately 2 Tbsp. since it bakes a bit dry at a 1:1 ratio or add a little more butter or oil.
  • Light Brown Sugar: dark brown sugar works good too or sugar replacement but note that will change the taste.
  • Chocolate Chips: add any flavor of chocolate chips or do a chocolate chipless cookie.

Variations and Substitutions

  • White chocolate chips, dark chocolate chips or butterscotch chips in place of semi-sweet.
  • Add chopped nuts or dried fruits.

Dietary Modifications

  • For gluten-free substitute 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.

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

Butter and sugar creamed together with handheld mixer.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand mixer (image 1).

Egg added to creamed sugar.

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).

Dry cookie ingredients in a mixing bowl.

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). 

Cookie dough with chocolate chips folded in.

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 (image 5). Bake cookies in preheated oven for 10-12 minutes, or until the edges are golden brown but the center is still soft.

Cookie dough scooped onto baking sheet.

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!

Chocolate chip cookies baked on a baking sheet lined with parchment paper.

Expert Tip!

Do not over-mix your dough as it will result in dense cookies. Mix until only just combined.

Recipe FAQs

How to store leftover cookies?

Store your leftover cookies in an airtight container for 3-4 days.

How do you make cookies all the same shape?

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 make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!

Chocolate chip cookies with one broken in half.

Chocolate Chip Cookies

Danielle Lima
These Chocolate Chip Cookies are the perfect way to curb your sweet tooth. With a chocolatey buttery taste, soft chewy inside and crispy outside, these cookies are everything a cookie should be and with half the calories.
5 from 8 votes
Prep Time 10 minutes
Cook Time 10 minutes
Course Dessert
Cuisine American
Servings 17 cookies
Calories 156 kcal

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You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Chocolate Chip Cookies

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.
  • Do not over-mix your dough to ensure soft, chewy cookies with a crispy outside. 
  • 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

Serving: 1cookieCalories: 156kcalCarbohydrates: 22.5gProtein: 1.5gFat: 7gSaturated Fat: 4.6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.5gCholesterol: 25.3mgSodium: 84.4mgPotassium: 17.8mgFiber: 1gSugar: 13.4g
Tried this recipe?Let us know how it was!

Photos by Marie-Catherine Dube

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7 Comments

  1. 5 stars
    This is literally my first review ever – but GIRL! I am a chocolate chip cookie SNOB and it is the one thing that I truly miss following macros, because one is never enough, lol. These are SO good! I par-baked them (8 mins), cooled, froze and then pop a couple out when I want them and re-bake for 3-4 mins. These are the real deal. Also – pretty much all your recipes are bomb. Thank you for creating and sharing! You are truly gifted!

  2. 5 stars
    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!

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