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Nutritional Info
  • Servings Per Recipe: 60
  • Amount Per Serving
  • Calories: 98.3
  • Total Fat: 5.4 g
  • Cholesterol: 3.6 mg
  • Sodium: 124.5 mg
  • Total Carbs: 9.7 g
  • Dietary Fiber: 0.7 g
  • Protein: 0.9 g

View full nutritional breakdown of Lighter Version of Nestle Toll House Chocoloate Chip Cookies calories by ingredient
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Lighter Version of Nestle Toll House Chocoloate Chip Cookies

Submitted by: JOANNINE

Introduction

This is a lighter version of the Toll House Chocolate Chip Recipe. Only this has less fat. This is a lighter version of the Toll House Chocolate Chip Recipe. Only this has less fat.
Number of Servings: 60

Ingredients

    2 1/4 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    1 stick butter, softened
    1/2 Cup Unsweetended Applesauce
    3/4 cup granulated sugar
    3/4 cup packed brown sugar
    1 teaspoon vanilla extract
    1 large eggs
    1/4 Cup Silken Tofu, whipped until smooth
    1 cup Mini Semi Sweet Chocolate Morsels
    1 cup chopped nuts

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Directions

PREHEAT oven to 375 F.

COMBINE flour, baking soda and salt in small bowl. Beat butter,applesauce, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add egg, and tofu one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375 F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.





Number of Servings: 60

Recipe submitted by SparkPeople user JOANNINE.






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