"skinny" chocolate chip cookies! YUMM!

Hey guys! For those of you who don't know, about a year and a half ago I lost 50 pounds, and I have kept off all of the weight since! {You can read my weight loss story HERE) You may be thinking: "Did she stop eating or something?" Heck no! This girl loves food probably more than anyone you'll ever meet.

Well then how did I do it you ask?

My answers: first thing: portion control!
second thing: lots of prayer and God's help!
It's all about how much you eat. Not what you eat, how much of what you eat. That is my philosophy and I am never letting it go! Yes, working out is AWESOME and definitely contributes to losing weight and maintaining it, but I truly believe it is 80% what you eat and 20% working out when it comes to losing weight.

So today I wanted to share with you a "skinny chocolate chip cookie recipe" that I make all the time, that I found via Eat Yourself Skinny, one of my favorite healthy eating bloggers! I have literally made these babies 20 times!
They only have 48 calories per cookie, taste just as normal as any other chocolate chip cookie, and are a GREAT way to satisfy your sweet tooth cravings for only a little bit of calories! YUM<3
I put the new camera to work as I was making these, what do you think of the pictures? I am having SO much fun with photography, guys! You have no idea.

Servings: 48

Serving Size: 1 cookie 

Calories: 30

Fat: 1.2 g

Carbs: 4.8 g

Fiber: 0.2 g

Protein: 0.3 g

Here are your ingredients:
2 Tbsp salted butter, softened

2 tsp. vegetable oil

1/2 cup packed dark brown sugar

1 tsp. vanilla extract

1/8 tsp. table salt

1 large egg white

3/4 cup all-purpose flour

1/4 tsp. baking soda

3 oz. semi-sweet chocolate chips, about 1/2 cup

Preheat oven to 375 degrees F.  In a medium bowl, cream together butter, oil and sugar.  Add vanilla, salt and egg white; mix thoroughly to combine.  In a small bowl, mix together flour and baking soda and stir into batter.  Add chocolate chips to batter and stir evenly to distribute throughout.

Drop 48 half-teaspoons of dough onto one or two large nonstick baking sheets, leaving a small amount of space between each cookie.  Bake cookies until golden around edges, about 4 to 6 minutes and cool on a wire rack.  Enjoy!