Chewy Crispy Chocolate Chip Cookies the Skinny Way!

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   Preheat oven to 350 degrees and have your cookie sheet ready with parchment paper.

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   Important note: To get the best cookie, you must bake one batch at a time on the middle rack of the oven.

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   1.In a small skillet/pan, brown 3 tablespoons of the butter until golden brown.

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   This takes about 3 minutes or so.

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   You will smell the nutty aroma.

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   Mmmmm, it's wonderful!

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   When done, pour into a large mixing bowl; scrape everything out from that pan ... you want all of that nutty flavor.

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   Whisk in the remaining 2 tablespoons of butter until melted.

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   2.Whisk the sugar and vanilla into the butter until well mixed.

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    Whisk in the egg white.

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    Make sure it is nice and smooth.

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    Let the batter stand about 5 minutes and whisk again for 20- 30 seconds.

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    3.Change to a rubber spatula and mix in the flours, baking soda and salt.

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    Now stir in the chips.

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    Let batter sit another 5 minutes.

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    4.Stir batter once or twice.

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    Batter will be thick.

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    Take 2 teaspoons of batter, roll into balls and lay them onto parchment paper.

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    Gently press each cookie with the bottom of a glass or with your palm to flatten them a little.

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    You will have 12 cookies on the cookie sheet.

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    If you have a 2 teaspoon cookie scoop that's great!

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    It makes perfect scoops every time and is what I use to control cookie size.

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    If you go to my favorite things I will tell you which one I like and where to purchase one (coming soon).

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    5.Bake for about 9 minutes or until cookies are a very light brown and a little puffy.

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    Turn the pan around half way through baking time.

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    6.Let the cookies cool on the baking sheet for about 10 minutes (if you can wait that long).

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    Bake your next sheet of 12 cookies.

* Per serving · 4 servings · Values may vary.