It's really funny that I would follow up my last post with this one. Chocolate Chip Cookies are my favorite - especially if they are under-baked and gooey. Yum!
In my quest to eat a little better I have searched for an alternative chocolate chip cookie that wouldn't contain shortening, could be made with whole wheat, and less sugar or a sugar alternative.
I couldn't really find one that was good, honestly. The few I tried fell flat, literally. The cookies were runny, or flat or crispy.
So . . . I took my old favorite basic chocolate chip cookie recipe and simply modified it by changing the ingredients.
The verdit . . . . YUMMY!! The only problem with these cookies is that my mind thinks they are "healthier" so I tend to eat too many. Now keep in mind that they are still cookies. I wouldn't eat them for breakfast or label them as a health food but as far as a cookie goes, they are better than store-bought or your "regular" chocolate chip cookie.
Here's the recipe:
Jaime’s Healthier Chocolate Chip Cookies
1 stick real butter, softened (preferrably from grass-fed antibiotic and hormone-free cows)
3/4 cup Sucanat
1/2 cup pure cane sugar (can also use raw turbinado sugar)
1 fresh free-range egg
1 tsp pure vanilla extract (scant)
1 cup whole wheat pastry flour
3/4 cup unbleached white flour (sometimes I use all whole wheat pastry)
1 tsp aluminum free baking soda
1 tsp unrefined sea salt
1 cup chocolate chips (can find grain-sweetened chocolate chips)
Instructions:Preheat oven to 375 degrees. Cream butter and sugars. Add egg and vanilla and beat until foamy. Add flours, salt and baking soda. Stir just until mixed. Fold in chocolate chips. Drop in rounded balls onto a cookie sheet.
Bake for 7-8 minutes (or perhaps slightly less). Remove from oven before they are fully done in the middle for a cookie that stays soft and chewy the next day.
If you make these, let me know what you think!!