Description
Fantastically delicious chocolate chip cookies that you can enjoy guilt-free. You won’t even know these are supposed to be low-fat!
Ingredients
Scale
- 1 cup water
- 4 tablespoons chopped dates
- 4 tablespoons unsalted butter
- 2 cups all-purpose flour
- 1/2 teaspoons baking soda
- 1/2 teaspoons table salt
- 1 1/2 cup packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup semisweet chocolate chips
Instructions
- Set oven temperature to 325 degrees. to Bring water to a boil in a small saucepan and add the dates. Simmer, uncovered, until most of the water has evaporated and the dates are tender, about 18 to 20 minutes.
- While the dates are simmering, whisk flour, baking soda and salt in a medium bowl and set aside. Place butter in a small saucepan and cook over medium heat, gently swirling often, until aroma becomes nutty and the butter is brown, about 4 minutes. (If you are using a dark or nonstick pan, pour out the butter into a heatproof bowl to properly assess the color and whether the butter is sufficiently cooked or not. I do this two or three times to make sure I have the right color.) When done, set aside.
- When dates are done simmering, remove from heat. Pour contents of saucepan into a fine-mesh strainer over a bowl. Using a spatula or wooden spoon, press the liquid out into the bowl. Discard the liquid and scrape the remaining puree from the strainer into the bowl.
- With a stand or hand held mixer, beat browned butter, brown sugar and date puree until blended, scraping down the bowl if needed. Beat in egg and vanilla. Add flour mixture (If using a stand mixer, switch to paddle for this step) and mix on low speed until just combined. Reserve two tablespoons of chocolate chips from the 1/2 cup and set aside. Stir the remaining chips into the dough.
- Form dough into 18 cookies (about 3 tablespoons each for size) and space 2 inches apart on two baking sheets lined with parchment or wax paper. Press 3 or 4 chocolate chips into the top of each ball of dough. Bake until the edges are light golden brown and the centers are soft and puffy, 15 to 18 minutes, rotating your cookie sheets front to back and upper to lower. Cool cookies on baking sheets. Serve.
- Prep Time: 30 minutes
- Cook Time: 17 minutes
