Despite the fact that my name is in the title of these cookies, I had nothing to do with creating this recipe. I clipped it from the March 2005 issue of Cooking Light. As we all are aware, I am not good at creating recipes and therefore don't even try.
They turned out pretty yummy. Definitely not as sweet as normal ones, but it was a nice change. I used regular chocolate chips, versus the hippie "grain-sweetened" ones called for in the recipe. They don't need the full 8 minutes to bake though. Our batches burned very quickly. I'd bake them for only 6 or 7 minutes, instead. I also got nowhere near 4 dozen cookies - more like 2 dozen. And my cookies are smallish. I don't know what bite-size cookie the recipe is meant to make that would create 4 dozen, but I like my cookies to be bigger than a quarter. We probably won't make these again but it was a nice change.
Lauren's Chocolate Chip Cookies
3 tablespoons canola oil
2 1/2 tablespoons light-colored corn syrup
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
3 large egg whites
1 1/4 cups all-purpose flour
1 1/4 cups whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup grain-sweetened chocolate chips (such as Sunspire)
Combine oil and syrup in a large bowl; stir with a whisk. Add sugars; stir with a whisk until well blended. Stir in vanilla and egg whites.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and salt; stir with a whisk. Add flour mixture to sugar mixture, stirring until well combined. Stir in chips; cover and chill 1 hour.
Preheat oven to 375°.
Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 375° for 8 minutes or until almost set. Cool on pan 2 minutes or until firm. Remove from pan; cool on wire racks.
Yield: 4 dozen (HAH, more like 2)