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Prep 50min
Total50min
Servings42
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Ingredients
3/4
cup granulated sugar
3/4
cup packed brown sugar
1/2
cup butter, softened
1/2
cup canola oil
1
teaspoon vanilla
1
egg
2
cups Gold Medal™ whole wheat flour
1
teaspoon baking soda
1/4
teaspoon salt
3/4
cup miniature semisweet chocolate chips
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Steps
1
Heat oven to 375°F. In large bowl, beat sugars, butter, oil, vanilla and egg with electric mixer on low speed until blended. Beat in flour, baking soda and salt until well blended. Stir in chocolate chips.
2
On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart.
3
Bake 7 to 9 minutes or until very light golden brown (centers will be soft). Cool 1 minute; remove from cookie sheet to cooling rack.
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Use a spring-handled ice-cream scoop to drop the dough and keep your cookies the same size. Cookies bake more evenly when they are uniform in size and shape.
Soft butter is one of the secret ingredients to soft cookies. Soften your butter easily by unwrapping your stick of butter and placing it on a plate in the oven when you turn on the oven to preheat. But only leave it in for a minute or two so it doesn’t melt!
Because this recipe makes about 42 cookies, we usually freeze the extra dough so we are ready to bake fresh cookies another day! Just take your unbaked dough and form them into dough balls according to the recipe. Place those on a waxed cookie sheet so they are close, but not touching. Cover the sheet of cookies and place the sheet in the freezer until the dough balls are frozen, about 30 minutes. Take out the frozen cookies and store them in a freezer-safe airtight container. When you are ready to bake the frozen dough, take out the dough balls and set them on the counter, letting them thaw for about 15 minutes and then bake the cookies according to the recipe.
Are you looking for other low-calorie desserts that have the same great taste as the original? We love these recipes for chocolate lovers’ brownies and peanut butter cookies that have less calories but with full flavor!