Canyon Ranch’s famed chef reveals his winning skinny cookie creation


Cocoa body wraps and chocolate facials may be passé, but chocolate chip cookies in your spa’s lounge? Never out of style. Especially when they’re from this delicious recipe by chef Scott Uehlein of Canyon Ranch. “These cookies are in all our resorts, and the ingredients remained a guarded secret until we gave them away years ago on the Food Network,” Uehlein says. The recipe first came to Uehlein in 1999, when he was looking to build a crispier treat than the apple sauce–laden, muffin top–like soft cookies the spa had been serving. The answer? Low-fat cream cheese. Each cookie still has just 85 calories and 3 grams of fat. “Another trick to crisp them up,” Uehlein says, “is to bake them about three quarters of the way, then press them down with an oven mitt.” That’s if you can resist eating them first.
Lisa Sweetingham

Chocolate Chip Cookies from Canyon Ranch

Makes 38 cookies

¼ cup unsalted butter
¹/³ cup low-fat cream cheese
1 cup packed brown sugar
2 large egg yolks
¾ tsp. pure vanilla extract
1 cup all-purpose flour
¹/³ cup whole-wheat flour
¾ tsp. baking soda
½ tsp. sea salt
6 oz. semisweet dark chocolate chips

1. Preheat oven to 350° and lightly coat a baking sheet with canola oil.
2. Mix the butter, cream cheese and brown sugar on low with an electric mixer. Add the yolks and vanilla, mixing on low until just combined.
3. In a medium bowl, combine remaining ingredients and then add to butter mixture, combining by hand.
4. Portion heaping teaspoonfuls onto a baking sheet about 1½ inches apart. Bake for 7 minutes. Lightly flatten cookies with finger. Rotate sheet and bake an additional 3 minutes.

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