COOKIES WITH NO SATURATED FAT RECIPES

You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It’s a little more complicated, and you’ll have to plan ahead: After assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don’t skimp on good chocolate, and the sea salt is not an option — it’s the beacon at the top of this gorgeous treat. (You can certainly put this recipe together by hand, but a stand mixer makes it easy work. If you’re in the market for one, our colleagues at The Sweethome have tested quite a few, and they've put together an excellent guide to the best.)

Provided by David Leite

Total Time 45 minutes

Yield 1 1/2 dozen 5-inch cookies

Number Of Ingredients 12

• Ingredients

Nutrition Facts : @context http//schema.org, Calories 399, UnsaturatedFatContent 6 grams, CarbohydrateContent 67 grams, FatContent 18 grams, FiberContent 12 grams, ProteinContent 10 grams, SaturatedFatContent 11 grams, SodiumContent 254 milligrams, SugarContent 29 grams, TransFatContent 1 gram

A chewy sweet treat made for Sam who avoids flour. If any left over you can crumble and use as granola over ice cream or yogurt.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 30 serving(s)

Number Of Ingredients 9

• Ingredients

Nutrition Facts : Calories 141.7, FatContent 5.6, SaturatedFatContent 3.1, CholesterolContent 26.3, SodiumContent 40.7, CarbohydrateContent 21.3, FiberContent 1.2, SugarContent 13.9, ProteinContent 2.2