Reduced Sugar Chocolate Chip Cookies

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Chewy cookies with a hint of chocolate, made with half the sugar for a lighter indulgence without sacrificing richness. This American-inspired recipe, ready in about 27 minutes, layers unsalted butter, granulated sugar, packed brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 100 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 24 American cuisine 100 cal/serving

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Ingredients

1/2 cup, softened unsalted butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup (227g) semi-sweet chocolate chips

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Instructions

Step 1: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: In a large bowl, beat 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed brown sugar until creamy. Add 1 large egg and 1 tsp vanilla extract, and beat until well combined.
Step 3: Whisk together 1 1/4 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt in a separate bowl. Gradually add to the butter mixture and mix until just combined.
Step 4: Stir in 1 cup (227g) semi-sweet chocolate chips until evenly distributed. Drop tablespoon-sized portions onto the baking sheet, spacing them 2 inches apart.
Step 5: Bake for 10–12 minutes until edges are lightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.