Name: Big and Chewy Low-Fat Chocolate Chip Cookies
Yield: Makes 18 cookies
Ingredients: 1 cup water; 4 tablespoons chopped dates; 3 tablespoons unsalted butter; 2 cups (10 ounces/283 grams) all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon table salt; 1 1/4 cups packed (8¾ ounces/248 grams) light brown sugar; 1 large egg; 2 teaspoons vanilla extract; 1/2 cup (3 ounces/85 grams) semisweet chocolate chips

Why This Recipe Works

We wanted a low-fat chocolate chip cookie recipe that made cookies we’d actually want to eat. To do this, we used a date puree to replace most of the butter in our recipe. The little bit of remaining butter went a long way after we browned it to concentrate and boost its flavor. This gave us a batter flavorful enough to allow us to cut back on the chocolate chips. And to ensure each of our low-fat chocolate chip cookies had some chips in it, we pressed a portion of them over each dough ball just before cooking them.

Before You Begin

Dried dates can be found in the nut and dried fruit section of the supermarket. Be sure to buy dates that are still supple. See related Tip for information on browning butter.

Instructions

Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper.

Bring water to boil in small saucepan over medium-high heat. Add dates and simmer until tender and most of water has evaporated, about 20 minutes. Using rubber spatula, press dates through fine-mesh strainer into medium bowl. Scrape dates remaining in strainer into bowl (you should have 1/4 cup puree). Cook butter in small saucepan over medium heat until nutty brown, about 4 minutes. Let cool.

Whisk flour, baking soda, and salt in medium bowl. With electric mixer on medium speed, beat melted butter, brown sugar, and date puree in large bowl until blended. Beat in egg and vanilla until combined. Add flour mixture and mix on low until just combined. Reserve 2 tablespoons chips, and stir remaining chips into batter by hand.

Following photos, form dough into 18 cookies and space them 2 inches apart on prepared baking sheets. Press remaining 2 tablespoons chips evenly over cookies.

Bake until edges are light golden brown and centers are soft and puffy, 15 to 18 minutes, rotating baking sheet front to back halfway through baking. Cool cookies completely on baking sheets. Serve. (Cookies will keep in airtight container at room temperature for up to 3 days.)