Low Sodium Chocolate Chip Cookies

My daughter requested these for her class tomorrow, so I’m taking the easy route and making this my recipe of the day. The trick here is to start with butter and eggs at room temperature and to under bake the cookies slightly to keep them soft. If you prefer your cookies crisp, just increase the baking time.

Yields 4 1/2 dozen cookies.

SODIUM CONTENT: 3 mg per serving

Nutrition Facts: Low-Sodium Chocolate Chip Cookies

INGREDIENTS

1 c. (2 sticks) unsalted butter, softened
3/4 c. sugar
3/4 c. brown sugar
1 T. pure vanilla extract
1 egg
2 t. Ener-G sodium-free baking soda (available online at healthyheartmarket.com)
2 1/4 c. all-purpose flour
2 1/2 c. semisweet chocolate chips

DIRECTIONS

Preheat oven to 375 degrees.

Cream the butter with the sugars in a large mixing bowl. Add the vanilla and egg and mix well. Stir in the baking soda, then the flour. Last, mix in the chocolate chips. Drop the batter by rounded teaspoonfuls onto a ungreased baking sheet. Place sheet on middle rack in oven and bake 8-9 minutes. Remove from oven and transfer to wire rack to cool fully. Store in an airtight container as soon as cookies are cool to touch.

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11 Responses to Low Sodium Chocolate Chip Cookies

  1. Roberta says:

    I love your web site thank you. I have noticed no nutritional values I have a limit of 900 mg of sodium a day how many sodium in these cookies per serving. Thank you again for all your recipes.

    • Christy says:

      Hi Roberta! Glad you’re enjoying the site. Yes, this was one of the first recipes on The Daily Dish (May 2007!) and I didn’t start calculating nutrition facts until later. I’ve gone back and added it now. Please let me know when you find another “naked” recipe and I’ll be happy to update it too. Best wishes, Christy

  2. Todd Rau says:

    Due to my sodium restriction for Meniere’s, I haven’t had a cookie in over 2 years. These are DELICIOUS! Thanks for putting a little Yum! back into my life!

  3. TMM says:

    Glad I stumbled onto your website. I have recently been told to reduce my sodium for possible Meniere’s. I’m planning on trying out a lot of things.

  4. Marilyn says:

    I just made these but they didn’t come out flat like yours…….they are little lumps of cookies.

    Why would this be?

    • Christy says:

      Hi Marilyn! I’m so sorry your cookies turned out like lumps :( That’s definitely not good. This recipe is one of the first I posted (from 2007!) and since then I’ve stopped using Ener-G sodium-free baking soda altogether (for precisely this reason). I think it basically renders cookies into lumps. My best advice would be to either substitute sodium-free baking powder, which I use pretty much exclusively at this point, or bite the bullet and use regular baking soda. If you do use regular baking soda though be prepared for a BIG increase in sodium (47 mg extra per cookie or 50 mg sodium per cookie total). Hope this helps!

  5. Heather says:

    Hi Christy! This recipe looks wonderful my young daughter who has kidney disease. I am wondering how you make the baking powder sub for the baking soda. We prefer the Hain baking powder. I know typically it is a 3:1 sub but have you done it in this recipe? Does it make the cookies taste bitter? Thanks!

    • Christy says:

      Hi Heather! SO sorry for the delayed response.

      You should be able to use baking powder without any issue – you just need to use 3 times as much. HOWEVER –!! In the case of low-sodium cooking it’s a little confusing because the amount of Ener-G low-sodium baking soda is always doubled (bc it’s half as effective as the “standard” kind). So for the substitution, remember you need to half the amount of soda first!

      So in this recipe the soda is halved from 2 to 1 teaspoon – and then multiplied by 3. So you can substitute 3 teaspoons baking powder (or 1 tablespoon) sodium-free baking powder instead of the low-so baking soda and it should be fine.

      Really hope this helps!
      Best wishes, Christy

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