Any good chocolate chip cookie recipes that are also soft?

I don't know if low fat is possible but if you have a rcipe that is somewhat healthy that would be great! But most important I want a cookie that turns out soft -- NOT crispy.Any good chocolate chip cookie recipes that are also soft?
sorry, not low fat, but soft:


ingredients:


2 1/2 cups all-purpose flour


1 teaspoon baking powder


1 teaspoon baking soda


2 teaspoons kosher salt


1 1/2 cups packed light brown sugar


1/4 cup sugar


3 eggs


1 tablespoon vanilla extract


3 cups chopped bittersweet chocolate (chunks and shavings)


2 cups chopped walnuts (optional)





1. preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or Silpat. Sift together flour, baking powder, baking soda and salt.


2. In a mixer fitted with a paddle, cream the butter and sugars until fluffy, about 3 minutes. add the eggs one at a time, then the vanilla.Add the flour mixture all at once and blend until dough forms. Fold in the chocolate and walnuts. Chill the dough.


3. Roll 1/4-cup lumps of dough into balls, then place on baking sheet and flatten into 1/2 inch thick discs spaced 2 inches apart. Chill the dough between batches. BAke until edges turn golden, 14 to 17 minutes. Let cool slightly on baking sheet, then transfer to baking rack. makes 30 cookies.Any good chocolate chip cookie recipes that are also soft?
Chocolate Chip Cookies





Recipe Summary


Difficulty: Easy


Prep Time: 20 minutes


Cook Time: 15 minutes


Yield: 25 cookies





2 cups all-purpose flour


1 teaspoon baking soda


1 teaspoon salt


4 tablespoons light butter


4 ounces yogurt cheese, recipe follows


3/4 cup sugar substitute (recommended: Splenda)


1 recipe Sugar Substitute Brown Sugar, recipe follows


2 eggs


2 egg whites


2 teaspoons vanilla extract


1 cup mini chocolate chips





Preheat the oven to 350 degrees F.


Line 2 sheet pans with a silicone baking mat or parchment paper and set aside. Alternatively, you can do this in 2 batches.





Sift flour, baking soda, and salt together and set aside. In the bowl of an electric mixer, cream butter, yogurt cheese, and sugar substitutes until smooth. Reduce mixer speed to low and add the eggs, egg whites, and vanilla and blend until incorporated. With mixer still on low speed, add flour mixture and blend until incorporated. Fold in chocolate chips.





Drop batter, in 1 tablespoon-size balls, onto the prepared sheet pan, about 2 inches apart. Flatten cookies a little with the back of a fork. Bake for 10 minutes or until golden brown and crispy. Let cool on a metal rack.








Yogurt Cheese:


1 pint plain yogurt


Special Equipment: cheesecloth





Line a strainer with cheesecloth. Place the strainer over a bowl. Pour the yogurt into the cheesecloth. Cover and refrigerate for at least 2 hours, or overnight. Discard the liquid in the bowl.





Yield: about 1 1/2 to 1 3/4 cups








Sugar Substitute Brown Sugar:


1/4 cup sugar free maple syrup


1 cup sugar substitute (recommended: Splenda)


Mix together the syrup and sugar substitute. Stir until sugar substitute is dissolved.





Nutrition Information





Nutritional Analysis per serving Calories 117





Fat 5 grams





Saturated Fat 3 grams





Carbohydrates 16 grams





Fiber 0 grams
yes i have one but i would have to get back with you on that one because my ex and her mother has me bake them for them every holiday but yours can be just as soft just put 1 or 2 slices of wheat bread in the container that you store them in and they will stay moist.
I will give the best answer... PARCHMENT PAPER! Use it for every cookie you make! Don't let the cookies get brown on the bottom. Only let them get slightly golden. I just use the recipe from my Betty Crocker cookbook. But I can't stress how wonderful Parchment helps with your baking! Stay right by the over and hover over the cookies like your life depends on it! LOL You will have great cookies, no matter the flavor. Good luck! Feel free to email me for the recipe if you don't own the cookbook. I have a small cookie company, and that is the recipe I use, slightly tweeked.