Ahhh! Back in the good ole U.S. of A. after an educational, vin et fromage-filled, emotionally charged week in Paris that began with a harrowing emergency landing and unplanned overnight bunking in fair Salt Lake City and ended with gypsy children snatching Don’s cell phone from his cafe table, chasing down the little thieves and a visit to the commissaire de police. In between, there were memorable meals, a wonderful insider’s Paris culinary tour in the Latin Quarter and a deafening fire alarm that propelled us onto the Boulevard Haussmann in our pjs at 2:30 a.m. By far, the most authentic Parisian experience thus far 🙂
My taste partners – sister Kathy and daughter Chloe, share a preference for the savory and, when in Paris… sustained ourselves on French comfort food: duck confit, foie gras (in most places is more what we call paté), pot au feu, steak frites, bread, and cheese from legendary Bouillon Chartier to sidewalk cafes in Monmartre to L’Avant Comptoir, chef Yves Camdeborde’s casual counter grill next door to his famous bistro Le Comptoir du Relais – a favorite of Anthony Bourdain’s and Todd English (who happened to be there that day!!) Mais oui, I’ll share more on that later 🙂
Now on a pit stop in Boston, we’re craving some American sweets to balance things out and what could be more American than chocolate chip cookies?
Today’s recipe comes courtesy of Patty of Patty’s Food and is the second edition of “Then and Now” featuring recipes of some of my favorite food bloggers who I’ve followed and watched evolve over the past few years. Patty, a former caterer and pastry chef, adapts recipes to her tastes with herbs from her garden and farmer’s market finds and her mouthwatering delectable desserts are always a sight to behold. Just last week, Patty unveiled a fresh, new website design where visitors continue to be greeted with stunning photos that leap from your screen into your gaping mouth 🙂
I know you’re probably thinking, how can a chocolate chip cookie be light and skinny? Well, I can tell you that after making a mound of full fat Rugelach today for the Tuesdays with Dorie baking group, this recipe for chocolate chip cookies has been greatly reduced in fat and sugar – but not in flavor. One or two of these cookies with your coffee or tea just may satisfy your sweet tooth without the serious calorie overload of traditional chocolate chip cookies.
I made this recipe two different ways, one way that produces a softer cookie and the other way which makes a crisper one, both have rich chocolate flavor and were popular with my taste testers. The secret, cut down on butter and sugar but use good quality bittersweet chocolate baking chunks, like Scharffen Berger brand. These lighter chocolate chip cookies are truly every bit as good as the traditional Toll House variety and you won’t miss the extra calories, promise!
Light & Skinny Chocolate Chip Cookies
Adapted from Perfect Light Desserts by Nick Malgieri
Yield: 2 ½ dozen cookies
1 & 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt
4 tablespoons unsalted butter, softened
1/2 cup light brown sugar, packed
6 tablespoons granulated sugar
1 large egg
2 tablespoons whole milk
1 teaspoon vanilla extract
1 bag (6 ounces) Scharffen Berger Bittersweet Baking Chunks
Preheat oven to 350 degrees F.
Line 2 baking sheets with parchment paper.
2. In the bowl of a standing mixer beat together the butter and sugars until mixed, about 1-2 minutes. Beat in the egg, milk and vanilla. The mixture will look curdled, don’t worry! Add the flour mixture on a low speed and fold in the chocolate chips. Place in the fridge to chill for 20 minutes before forming into cookies.
3. Use a teaspoon to form the cookies, about 1 inch balls of dough. Place 2 inches apart on the cookie sheet, about 15 cookies on each baking sheet. Bake for 8-9 minutes, until slightly golden. Cool cookies on baking sheets for a few minutes. Remove cookies from the baking sheets and continue cooling on metal racks. This is a recipe for softer cookies, if you like your cookies crisper, add 1 tablespoon additional unsalted butter to the sugars and bake for closer to 12 minutes.
Thank you, Patty, for sharing this delicious, guilt-less cookie! Want more? Pop over to Patty’s Food for more mouthwatering treats!