Chocolate Chip Cookie - Cake-Soft and Low-Sugar
These are delightful chocolate chip cookies that you can make 2 dozen mini one-inch (or 1-1/4") cookies from this recipe. Or you can make 6 regular size chocolate chip cookies.
Servings 24 cookies
Ingredients
- 1/2 cup cake flour
- 2 Tbsp butter
- 1 tsp neutral oil
- 1 egg white*
- 2 tsp milk of choice
- 1-2 tsp water
- 1/4 tsp baking powder
- 1/8 tsp salt
- 72 mini chocolate chip morsels
- bench flour
Instructions
- Mix all ingredients, except chocolate chip morsels and bench flour.
- Use a teaspoon size scoop to scoop out cookie dough that will be initially more wet (like a cake batter vs./than a traditional dry cookie dough).
- Roll each cookie scoop in bench flour and add to Silpat/cookie pan.They will then look dry like traditional cookies ready to bake.
- Optional: For rounder, more uniform cookies, take a small round object like a metal piping tip's wide-end and circle around each cookie gently with your thumb and fore finger on cookie pan.
- Flatten cookies with a knife or cake spatula to about 1/4" thin.
- Add 3 mini chocolate chip morsels to each cookie.
- Bake at 325°F/165°C for 15-20 minutes. The cookies will be lightly browned on the bottoms and stay pale on top. Enjoy!
Notes
This recipe has no added sugar besides the chocolate chip morsels. You can add a little granulated sugar if you please.
For a moist and softer chocolate chip cookie, add another Tbsp of butter.
* If you prefer a more chewy cookie, substitute the egg white for egg yolk, or for in-between use one whole egg.