Chocolate Chunk Cookies
I believe that we need cookies in our life every week (I'd prefer to say every day, but that is a little much). These cookies have only 15 carbs each. So - enjoy.
|1/3 cup||vegetable oil|
|3 tablespoons||butter, softened|
|1/2 cup||granulated sugar or sugar substitute blend** equivalent to 1/2 cup sugar|
|1/2 cup||packed brown sugar or brown sugar substitute blend** equivalent to 1/2 cup brown sugar|
|1 teaspoon||baking soda|
|2 teaspoons||vanilla extract|
|2 1/2 cups||all-purpose flour|
|1 cup||semisweet chocolate chunks|
Preheat oven to 375 degrees F. Line cookie sheets with parchment paper or lightly grease cookie sheets; set aside.
In a large bowl, combine oil and butter; beat with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking soda, and 1/4 teaspoon salt; beat until well mixed, scraping side of bowl occasionally. Beat in egg whites and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the chocolate chunks.
Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheets; flatten slightly. Bake for 7 to 8 minutes or just until edges are set and bottoms are lightly browned (centers will be soft but will firm up as they cool). Let cookies stand on cookie sheets for 1 minute. Transfer cookies to wire racks; cool completely. Store cookies*** as soon as they are cool. Makes about 36 cookies.