As Promised: Follow up to the Perfect Chocolate Chip Cookie Poll

As promised, here is a follow up to my post earlier this week regarding "What makes the PERFECT chocolate chip cookie?" The most popular answer with this poll was how chewy the cookie was. Two other popular answers were the number of chocolate chips and how healthy they were, without sacrificing taste in the process.

Luckily for all of you, I have a recipe to satisfy all poll-taking taste buds! This delicious chocolate chip cookie recipe adds pumpkin and applesauce into the mix, and takes out a lot of the fat to give you one delicious, chocolate chip laden, chewy healthy cookie recipe!

Best of all, it really doesn't take too long to make these! One caveat to this recipe: because the butter was taken out, the cookies taste less greasy. They're still delicious, but do have a slightly different taste than your typical Chips A'hoy cookie from your local grocery store.

Yet again, I must give it up to the people at Hungry Girl. This was one of the very first recipes that I tried from them, and I believe what got me hooked! I made a few adjustments to suit my taste. You can view the original recipe via the link in the title. Bake, enjoy, and share what you think!

Healthy Chocolate Chip Cookies - Hungry Girl Style!

2 1/4 cup whole-wheat flour

6 TBSP white flour

3/4 cup Splenda No Calorie Sweetener

18 TBSP unsweetened applesauce

3/4 cup canned pure pumpkin

3/4 cup fat-free liquid egg substitute

12 TBSP mini semi-sweet chocolate chips

6 TBSP brown sugar, not packed

3 tsp. vanilla extract

3/4 tsp. baking soda

3/8 tsp. salt

*What I changed: added a bit of white flour for consistency, reduced amount of splenda & added more mini chocolate chips, and I increased amount of vanilla (i love vanilla in baking!). I also tripled the recipe as I like to make them for groups, which require more than the 8 cookies created in the original recipe.

Preheat oven to 375 degrees.

In a bowl, combine all dry ingredients except for the chocolate chips). Mix well.

In a separate bowl, mix together all wet ingredients. Add this mixture to the dry ingredients, and stir until completely blended. Then, fold in the chocolate chips.

Spray a large baking pan with nonstick spray, and spoon batter into 24 evenly spaced circles. Place pan in the oven for about 10 minutes (until cookies appear done and feel firm).

Remove pan from the oven and allow cookies to cool slightly. For best results, enjoy while the cookies are still warm and the chips are still melty, though you can put them in the microwave for 5-10 seconds & enjoy warm again!