Who doesn’t like a good chocolate chip cookie? This recipe makes chocolate chip cookies that are soft, chewy, and loaded with dark chocolate chips. Unlike many traditional recipes online, this recipe uses less sugar and butter, resulting in soft and chewy healthy chocolate chip cookies — plus no banana, applesauce, flax seeds or avocado are involved.
Servings: 12 cookies
Ingredients:
- • ½ cup unsalted butter, softened
- • ½ cup cane sugar, coconut sugar, or sugar substitute
- • 1 large egg
- • 1 teaspoon pure vanilla extract
- • ½ teaspoon baking soda
- • ¼ teaspoon salt
- • 1¼ cups whole wheat, oat or spelt flour
- • ⅓ cup dark chocolate chips, divided
Directions:
- • In a large bowl, add butter and sugar.
- • Beat with a mixer until creamy.
- • Add egg and vanilla extract and beat until combined.
- • Add baking soda, salt and flour and beat until cookie dough is formed.
- • Add ¼ cup chocolate chips and stir with spatula.
- • Place cookie dough in the freezer to chill for 20 minutes.
- • Preheat oven to 350º F.
- • Line 2 cookie sheets with parchment paper, silicone baking mats, or foil.
- • Scoop dough and roll into balls.
- • Place balls on prepared baking sheet, 3 inches apart.
- • Bake for 10 minutes and remove. Cookies will appear under-baked, puffy and light in color.
- • Strategically place remaining 2 tablespoons of chocolate chips into cookies while they’re still hot.
- • Let cookies cool on the baking sheet for 15 minutes before transferring them to a cooling rack to cool more.
Notes:
- • Store in a cool, dry place in an airtight container for up to 5 days.
- • Cool cookies completely and place them in a resealable plastic bag or container and freeze for up to 3 months.
