3 tablespoons canola oil
2 ½ tablespoons light colored corn syrup
3/4 cups packed brown sugar
½ cup granulated sugar
1 ½ teaspoons vanilla extract
3 large egg whites
1 1/4 cups all purpose flour
1 1/4 cups whole wheat flour (I use whole wheat pastry flour)
1 teaspoon baking soda
½ teaspoon salt
1 cup semi-sweet chocolate chips (*)
1. Combine oil and corn syrup in a large bowl; stir with a whisk. Add sugars; stir with a whisk until well blended. Stir in vanilla extract and egg whites.
2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and all the remaining dry ingredients in a medium sized mixing bowl; stir with whisk. Add flour mixture to sugar mixture, stirring well until combined. Stir in the “add ins” depending upon which type of cookie you are making; cover and chill 1 hour. The dough will be rather sticky when you initially put it in the refrigerator, but it will become less sticky after chilling.
3. Preheat oven to 375 degrees Fahrenheit.
4. Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray (or lined with parchment paper).
Bake at 375 degrees for 8 to 10 minutes or until almost set.
(*) The original recipe recommends grain sweetened chocolate chips (such as Sunspire). I used Nestle' Tollhouse semi-sweet chips.
Yield: 44 cookies
Calories: 74 per cookie
Fat: 1.8 grams
Protein: 1.3 grams
Cholesterol: 0 grams
I love my cookie scoop... just a small version of an ice cream scoop!