Go ahead and grab a couple of these bite-size cookies. They might be little, but they pack a big chocolate punch. We’ve used dark brown sugar in these cookies, which contains more molasses than light brown sugar. It adds a rich, complex flavor to these cookies and helps make them moister and chewier. But if you have only got light brown sugar in your pantry, that will work just fine. Swap out the chocolate chips for any morsels you like—cinnamon chips, butterscotch, toffee, or white chocolate chips. Or stir in some chopped nuts, if you’d like a little crunch.


salted butter

2 Tbsp, softened

canola oil

2 tsp

packed brown sugar

½ cup(s), dark-variety

vanilla extract

1 tsp

table salt

⅛ tsp

egg white(s)

1 large

all-purpose flour

¾ cup(s)

baking soda

¼ tsp

semi-sweet chocolate chips

3 oz, about 1/2 cup


  1. Preheat oven to 375°F.
  2. In a medium bowl, cream together butter, oil and sugar. Add vanilla, salt and egg white; mix thoroughly to combine.
  3. In a small bowl, mix together flour and baking soda; stir into batter. Add chocolate chips to batter; stir to distribute evenly throughout.
  4. Drop 48 half-teaspoons of dough onto one or two large nonstick baking sheets, leaving a small amount of space between each cookie. Bake cookies until golden around edges, about 4 to 6 minutes; cool on a wire rack. Yields 1 cookie per serving.

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