Chef Virginia Willis Lost 70lbs and Tells us How You can Too


EatingWell magazine, January/February 2022

Recipe by Virginia Willis

Crispy Small-Batch Chocolate Chip Cookies

Active: 10 min Total: 25 min

To make ahead: Store airtight at room temperature for up to 2 days.

Equipment: Silicone baking mat or parchment paper

I do not want the enticement of dozens of cookies lying about on the counter or in the freezer. But sometimes I just need a bite of something sweet and chocolaty. This is my “tablespoon cookie” recipe—I don’t even bother getting out the measuring cups. And I love how lacy and thin they are.

2 tablespoons unsalted butter, at room temperature

2 tablespoons granulated sugar

2 tablespoons turbinado sugar

1 tablespoon unsweetened applesauce

1/4 teaspoon vanilla extract

4 tablespoons white whole-wheat flour

1/4 teaspoon baking soda

1/8 teaspoon kosher salt

3 tablespoons dark chocolate chips

1. Preheat oven to 350°F. Line a baking sheet with a nonstick silicone baking mat or parchment paper.

2. Combine butter, granulated sugar and turbinado sugar in a small bowl. Using a rubber spatula, stir until well blended. Add applesauce and vanilla; stir to combine. Add flour, baking soda and salt; stir to combine. Add chocolate chips and stir to combine. Using a tablespoon measure, scoop the dough onto the prepared baking sheet, spacing cookies about 2 inches apart.

3. Bake until the cookies are golden around the edges, about 8 minutes. Let cool on the pan for 5 minutes, then transfer to a rack to cool and firm up, about 10 minutes.

Makes: 8 cookies (analysis per cookie)

Cal 97, Fat 5g (sat 3g), Chol 8mg, Carbs 13g, Total sugars 9g (added 9g), Protein 1g, Fiber 1g, Sodium 70mg, Potassium 17mg.

Copyright 2022 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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