There’s room in every well-balanced school lunch for a little something sweet. Fruit snacks and roll-ups have become the norm, but if you’re one who believes that fruit comes not by the foot but by the pound, homemade treats are likely more up your alley. (Most packaged fruit snacks should be classified as candy – full of high-fructose corn syrup and artificial colors and flavors.)

Cookies are always a favorite (as is chocolate), and if you make them yourself, you’ll know exactly what’s in them. These cookies contain half the fat (or less) of traditional chocolate chip cookies – stir up a batch on the weekend and freeze cooled cookies in zip-lock baggies to grab and go when you need to pack a quick lunch during the early morning time crunch.

Because these cookies only contain 1/4 cup of butter, it’s important to make sure you don’t overbake them if you want them to stay chewy. When they come out of the oven they should be set around the edges, but still soft in the middle.

Double Chocolate Chip Cookies

These can be made with mint chocolate chips or chunks instead if you prefer, and look great with white chocolate. They are particularly fantastic eaten warm from the oven, while the chocolate is still soft and gooey.

1/4 cup butter, softened
1 cup packed brown sugar
1 large egg
1 large egg white
3 Tbsp. liquid honey or corn syrup
2 tsp. vanilla
1 1/2 cups all-purpose flour (or use half all-purpose, half whole wheat)
1/4 cup cocoa
1 tsp. baking soda
1/4 tsp. salt
1 cup semisweet chocolate chips or chunks

Preheat oven to 350°F.

In a large bowl, beat butter and brown sugar until well combined — the mixture will have the consistency of wet sand. Beat in egg, egg white, corn syrup and vanilla until smooth.

In a medium bowl, combine flour, cocoa, baking soda and salt. Add to the sugar mixture and stir by hand until almost combined; add white chocolate and stir just until blended.

Drop spoonfuls of dough about 2” apart on a cookie sheet that has been sprayed with nonstick spray. Bake for 12–14 minutes, until just set around the edges but still soft in the middle. Do not overbake if you want them to be chewy. Transfer to a wire rack to cool.

Makes 1 1/2 dozen cookies.

Per cookie: 175 calories, 5.9 g fat (3.4 g saturated fat, 1.8 g monounsaturated fat, 0.3 g polyunsaturated fat), 29 g carbohydrates, 21 mg cholesterol, 2.5 g protein, 0.9 g fiber. 30% calories from fat

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