Summary and disclaimer:
This is not a diet or magical cookie. I refuse to add apple sauce or any other diet product to this cookie recipe. But if you want to, please go ahead and post a comment! This recipe is not intended to make you lose weight. Note how the title says healthIER Chocolate Chip Cookie..not a Diet Plastic Cookie. Now….I’ve tried those cookies and I’ve been greatly disappointed because you’ve got in the back of your mind what the real cookie tastes like…and it’s not the same…AT ALL. I’ve read a lot studies saying how using artificial sweeteners and diet products will actually make you overeat more. Why? Because through evolution, people ate sweets as a “reward” and to obtain “pleasure”. The problem with these sweeteners is that their chemical composition differs greatly from the real sugars. In other words the pleasure and reward center won’t get stimulated by these diet products because they cannot recognize these types of sweeteners as sweet. Ironically. But that is why advertisers and lawyers are so successful. Nevertheless, going back to these cookies…they are chewy and crunchy at the same time…and just the right size. Now control yourself please. And stick to just 1 cookie at a time..please? I made a few health-ier adjustments. I cut the white flour to the least amount possible and used whole wheat for the rest..but trust me when it comes to cookies…you can’t substitute all of the white flour. It will taste WEIRD. As for the sugar, you CAN substitute brown for white completely. At least, I can’t tell the difference. As for the delicious butter – I compromised with 1/2 of the real thing and 1/2 of another buttery spread.
Yields: About 3 dozen
3/4 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 teaspoon baking soda
1/2 cup of unsalted butter, room temperature
1/2 cup of earth balance butter spread , or any other buttery spread substitute
1 1/2 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
1 cups semisweet chocolate chips
1 cup milk chocolate chips
1 cup dark chocolate covered almonds, chopped
1 cup peanuts or any other nut of preference, chopped
1. Preheat oven to 350 degrees.
2. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with the sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
3. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. OPTIONAL Add-ins got you intrigued? Well chop finely 1 cup of nuts of preference and roll the dough balls in them before baking them.
4. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Like golden cookies? Broil for 2-3 min. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.
5. Store cookies in an airtight container at room temperature up to 1 week. Store extra cookie dough in a freezer safe zip lock bag (see note below for details).
I usually make about 6-8 cookies at a time. I shape the remaining cookie dough into a log, place into a ziplock bag and freeze until I have my next cookie craving. Then I like to spice up my regular dough by making variations. I usually make 4 regular chocolate chip cookies, and cover the rest in nuts, with coconut flakes, granola, whatever I find! Use your imagination! The picture below shows the regular version plus a version covered in dark chocolate almond chunks.
Doesn’t this picture make you want to grab one? I know…I am being kind of cruel…I apologize for tempting you!