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Chewy Chocolate-Chip Cookies

Source of Recipe

Cooking Light, January/February 1998
WW Points
Yield: 4 Dozen

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
2 tablespoons light butter
1 teaspoon vanilla extract
4 large egg whites (at room temperature)
1/2 cup granulated sugar
1/3 cup light-colored corn syrup
1 1/4 cups semisweet chocolate chips
Cooking spray

Preheat oven to 375º.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and salt. Beat brown sugar, butter, and vanilla extract at medium speed of a mixer until well-blended (about 5 minutes).

Beat egg whites until foamy using clean, dry beaters. Gradually add granulated sugar, 1 tablespoon at a time; beat until soft peaks form. Add corn syrup; beat until stiff peaks form. Fold brown sugar mixture into egg white mixture. Add flour mixture; stir in chocolate chips.

Drop by level tablespoons 1 inch apart onto baking sheets coated with cooking spray. Bake at 375º for 10 minutes or until golden. Remove from oven, and let stand 5 minutes. Remove cookies from pans, and cool on wire racks. Store loosely covered.

One cookie equals: 80 Calories; 2g Total Fat; (21% calories from fat); 1g Protein; 15g Carbohydrate; 1mg Cholesterol; 50mg Sodium; 1 g. fiber +++++ WWP: 2.1