1/2 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup margarine, softened
1 tsp vanilla
1 egg white
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup miniature semisweet
1 chocolate chips
Directions
Heat oven to 375 degrees. Mix sugars, margarine, vanilla, and egg
white in large bowl. Stir in flour, baking soda, and salt. Stir in
chocolate chips.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased
cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool
slightly; remove from cookie sheet. Cool on wire rack.
1 cookie: 60 calories; 20 calories from fat; 2 gram fat; 0 mg
cholesterol
NOTES:
These cookies are great. They are very sweet though. I've only used
an egg white when I've made these. Also, the dough is kind of
crumbly. I ended up kind of forming them with a spoon and my hands
into little balls. My experience was that they only took about 8
minutes to bake. I let them cool on the sheets for about 5 minutes
before easily moving them to cooling racks. The dough makes them
look like they're not going to turn out, but I was pleasantly
surprised the first time I made them. You won't be able to tell that
they're low calorie and low fat. ENJOY! Let me know if you like them.
Amy Lampert
GR96231953@emerson.edu
Brookline, MA
Servings: 2 1/2 dozen
Low Calorie Low Fat Chocolate Chip Cookies Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert; Diet; Healthy
The History of Recipes
It is possible to trace the history of meal recipes back into antiquity, certainly as far into history as early Egypt, and possibly even further than that. Having said that, sadly, these ancient records were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to food historians is a series of ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Much later, in Roman times a roman called Apicius assembled a collection of scripts showing how to cook the recipes prepared by wealthy Romans. He recounts how the roman meals were separated into hors d`oeuvres, entrees and dessert, something we still use today. This early Roman chef recounts how the chefs of Roman times used many aromatic flavours, including some that we all recognise for example bay, fennel and dill. Continuing our culinary historical journey, we have two books which appeared in the fourteenth century - a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the indian food that is familiar to us all today, but instead recipes for the types of food on the menus of the upper classes. Later on, in the 15th century, knights returning from the crusades brought back many new foods and herbs from the holy lands, including spices like coriander, basil and rosemary. These new culinary innovations caused a surge in recipe publications, most of which are kept safe in private libraries. Over the succeeding few hundred years, the upper-class families of Wesstern Europe strove to lay on the most extravagent meals, and consequentially the best chefs and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe books became popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and writing down recipes of the day. When we get to the twentieth century, cooking books are starting to become popular mostly as a result of better eduction, people having increased leisure time and having more money to spend. |
We hope you enjoy this Low Calorie Low Fat Chocolate Chip Cookies recipe.
