Chocolate Chip Cookies(Cholesterol Free)
Delightful chocolate chip cookies with rich chocolate chunks and a soft, chewy texture, perfect for satisfying sweet cravings and sharing with friends and family.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a medium bowl, combine flour, baking soda, and salt.
- Mix well with a wire whisk; set aside.
- In a large bowl, blend sugar with an electric mixer.
- Add mayonnaise and mix to form a grainy paste.
- Add egg whites, honey, and vanilla extract, and beat until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in chocolate chips.
- Drop spoonfuls of dough onto baking sheets lined with parchment paper.
- Bake for 10-12 minutes or until golden brown.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips & Substitutions
For a chewier cookie, chill the dough for at least 30 minutes before baking. If you don't have mayonnaise, you can substitute it with equal parts of Greek yogurt or silken tofu for a similar texture. Ensure your chocolate chips are of high quality for the best flavor, as they are a key ingredient in this recipe.
Serving Suggestions
These chocolate chip cookies are perfect on their own, but you can serve them with a glass of cold almond milk or alongside a scoop of vanilla ice cream for a delightful dessert. They also pair wonderfully with coffee or tea for an afternoon treat.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer them to a freezer bag, where they can last for up to three months. To enjoy them warm, reheat in the oven at 350°F for 5-7 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Chip Cookies(Cholesterol Free) contains roughly 173 calories, with 3g protein, 18g carbohydrates, and 10g fat. It is a good source of vitamin C (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Yes, you can use whole eggs instead of just egg whites, but keep in mind that this will increase the cholesterol content. The texture may also be slightly different, but you will still achieve a delicious cookie.
What can I substitute for dark brown sugar?
If you don't have dark brown sugar, you can substitute it with light brown sugar or a mix of white sugar and molasses. For every cup of dark brown sugar, use 1 cup of white sugar mixed with 1 tablespoon of molasses to mimic the flavor and moisture.
How can I make these cookies gluten-free?
To make gluten-free chocolate chip cookies, substitute the all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum for proper texture. You may need to adjust the liquid slightly depending on the blend used.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).