Skinny Chocolate Chip Cookies Recipe

Recipe courtesy of Relish

Makes 30 cookies

• 1 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup firmly packed brown sugar
• 6 tbsp granulated sugar
• 1/4 cup (1/2 stick) unsalted butter, softened
• 1 large egg
• 2 tbsp whole milk
• 1 tsp vanilla extract
• 1 1/2 cups chocolate chips

1. In a small bowl, whisk flour, baking soda and salt.
2. In a large bowl, with electric mixer on medium speed, beat brown sugar, granulated sugar, and butter until well mixed about 1 minute. Beat in egg, milk and vanilla until blended, scraping bowl occasionally. On low speed, beat in flour mixture just until blended. With large rubber spatula, stir in chocolate chips. Refrigerate dough 15 minutes.
3. Meanwhile, set racks in upper and lower third of oven; preheat oven to 350°F. Line 2 large cookie sheets with parchment paper or foil.
4. Shape dough into 1 1/2 inch balls, or droup dough with 1 1/2 inch ice cream scoop, onto prepared sheets, 2 inches apart. Bake 12-14 minutes, switching sheets between racks halfway through, or until cookies are golden around edges and just set in centers. Cool cookies on pans 5 minutes. Transfer cookies on papers to wire racks and cool completely.

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Berries and White Chocolate Mousse

Recipe & picture courtesy of Family Circle

Makes: 8 servings
Prep: 10 minutes
Chill: 3 hours
Cook: 8 minutes

• 3/4 cup sugar
• 6 large egg yolks
• 3 ounces white chocolate, melted
• 2 teaspoons vanilla extract
• 1-2/3 cups heavy cream
• 4 cups assorted fresh raspberries, blackberries, marionberries and boysenberries
• 8 almond or pirouette cookies to garnish (optional)

1. Combine sugar, 1/4 cup water and the egg yolks in a medium-size metal bowl. Set bowl over saucepan of simmering water (be sure bottom of bowl is not touching water).
2. Beat yolk mixture with hand mixer set on medium-high about 5 minutes or until mixture registers 140 degree F on an instant-read thermometer. Continue cooking for 3 minutes, beating constantly.
3. Remove bowl from over water. Add warm, melted white chocolate and vanilla. Beat about 5 minutes, until cool.
4. Beat heavy cream in a large bowl to stiff peaks. Gently mix 1/4 of the whipped cream into cooled white chocolate mixture. Fold white chocolate mixture into remaining whipped cream until no streaks remain. Cover and cool in refrigerator for at least 3 hours.
5. To serve: Alternate layers of mousse and berries in glasses or bowls, a scant 2/3 cup mousse per serving. Garnish with an almond or pirouette cookie, if desired.

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