- 4 Tbsp unsalted butter, at room temperature
- 2 Tbsp solid vegetable shortening
- 1/4 cup light brown sugar
- 3 Tbsp granulated sugar
- 1 large egg yolk
- 3/4 tsp vanilla extract
- 1/2 cup + 2 Tbsp all-purpose flour
- 1/8 tsp fine salt
- 1/8 tsp instant espresso powder
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/3 cup semisweet chocolate chips
NOTE: Alternate to test next time: all butter (6 Tbsp), no shortening. Doesn't change calories.
Preheat the oven to 375 F and line a cookie sheet with parchment paper or a silicone mat.
In a medium-size bowl, using an electric mixer on medium speed, cream the butte,r shortening, brown sugar, and granulated sugar together. Beat very well, about 45 second. Add the egg yolk and vanilla and beat until combined.
In a small bowl, whisk together all the remaining ingredients, except the chocolate chips, and add this mixture in two batches to the butter mixture, beating until just combined. Stir in the chocolate chips.
Scoop twelve equal-size dough balls and space them evenly apart on the prepared cookie sheet. If you end up with too much dough or too little to make 12, steal from the other cookies or distribute evenly until you have 12. Smoosh the dough balls down a bit to help them cook more evenly.
Bake the cookies for 8 to 10 minutes.
Makes 12: 148 cal / 4 WW PointsPlus each.
148 calories
18g carbs
8g fat
2g protein
90mg sodium
8g sugar
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