I have done it! I have made low fat whole wheat chocolate (and butterscotch) chip cookies that the boyfriend actually likes! I couldn't have done it without America's Test Kitchen considering it is basically their recipe from their Healthy Family Cookbook with white whole wheat flour substituted for the all-purpose flour and a couple other modifications thrown in to make them more me (egg beaters instead of a real egg that requires careful transport and cracking, increasing the amount of salt and mixing up the chips).
The brilliant element in this recipe (which I must attribute to the great minds at America's Test Kitchen) is that most of the butter in the recipe is browned before baking. This simple browning step magically brings out the essential butteryness of the butter. So, even though the recipe does not have as much butter as the typical recipe, the cookies taste wonderfully rich and buttery.
My version of the recipe calls for--
-1 cup (5 ounces) plus 2 tablespoons of while whole wheat flour (from Trader Joe's)
-1/4 tsp baking soda
-1 tsp salt (use 1/2 tsp if you're not a salt fanatic like I am)
-3 tablespoons unsalted butter browned in a nonstick pan (takes about 5 minutes on medium high heat watching intently and moving around the butter solids to make sure there is no burning)
-2 tablespoons unsalted butter straight from the package
-1/2 cup (3.5 ounces) brown sugar
-1/4 cup (1.75 ounces) white sugar
-1 tsp vanilla extract
-1/4 cup egg beaters or other egg product
The Fun Stuff:
-1/4 cup butterscotch chips or other novelty chip (peanut butter would also be an excellent choice)
-1/4 cup semisweet chocolate chips
1. Preheat oven to 375 degrees.
2. Measure out and mix your dry ingredients in one bowl and set aside.
3. Measure out your sugars and vanilla and place in mixing bowl.
4. Brown 3 tablespoons of your butter.
5. Add your browned butter and your un-browned butter to the sugars and vanilla. Whisk until combined.
6. Whisk in your egg beaters for 30 seconds and then let the mixture stand for 3 minutes.
7. Repeat the 30 second whisk followed by the 3 minute rest move 3 more times until the mixture becomes smooth and thick.
8. Add the dry ingredients and mix in.
9. Mix in the chips but reserve a few to place on top of the cookies after you spoon them out onto a cookie sheet.
10. Spoon the dough out into cookies composed of about 1 tablespoon of dough. The dough is pretty sticky so do your best. Press the extra chips onto the top of the cookies.
11. Bake one cookie sheet at a time for 8-11 minutes. Turn the cookie sheet around at the mid-point of your baking. Remove the cookies when the edges are brown.
12. Allow to cool for 10 minutes and then EAT. These taste awesome fresh from the oven. Once they cool, they are still good but not quite as mind-blowing.
This is the best recipe I have tried so far from the Healthy Family Cookbook. I look forward to continuing my research. I will report back on my findings.