Everyone should have a go-to chocolate chip cookie. Mine happens to be chewy, filled with three kinds of chocolate chips, and huge. But I decided to dabble a little and see if I could keep the yumminess while making them a bit healthier.
Compared to the original recipe, this is what changed:
I substituted flax and water for one egg, about half of the flour to whole wheat, and 1/4 cup of butter to yogurt. Also used a little less sugar, dark chocolate instead of semisweet, and half the amount of peanut butter and white chocolate chips. Oh and I didn’t use a 1/4 cup scoop, so the cooking time was a little shorter. Cookies in my belly sooner? I am okay with that. Especially since I can eat two smaller ones instead of one big, because smaller cookies means portion control. (Don’t correct me.)
These cookies were incredibly delicious to the point that I am not sure I will ever return to the original less-healthy recipe. And that says something because I set out baking these with the mindset that if they tasted even remotely healthy, I wasn’t going to be completely happy. However, I wanted to see how much I could get away with while still producing a soft, chewy, tasty cookie. You are reading this right now because I succeeded.
This recipe was actually one of two batches – the first is what I am posting but I have included the changes in italics for the second batch. The differences between the first and second batch were that 1/2 cup butter was substituted by yogurt, swapped egg white for the yolk, and removed the 1/4 cup white sugar. Also, the second didn’t flatten out on it’s own as much as the first and were therefore a bit fluffier/cakier. (I added into the directions, halfway through the second batch, to pat down the dough balls just slightly.)
For this reason I slightly prefer batch #1 – because I’m lazy and don’t like extra steps, and I also prefer a less fluffy cookie. But in a side by side taste taste, other than the fluffy factor, it was nearly impossible to tell the difference between the two! I should’ve baked the original unhealthy version in order to fully experience the transformation. But I think I already know my new favorite chocolate chip cookie recipe = yay!
But for those of you who want the extra bit of healthy and fluffier cookies, go ahead and use those italics!
1-1/4 cups 100% whole wheat flour
1 cup all-purpose flour
1 tsp baking soda
1 tsp salt
3/4 (1-1/2 sticks) cup unsalted butter, softened (1/2 cup)
1/4 cup Greek nonfat plain yogurt (1/2 cup)
1 cup packed dark brown sugar
1/4 cup sugar (omit)
1 Tbsp vanilla extract
1 Tbsp ground flax mixed with 3 Tbsp water
1 egg yolk (white)
1 cup 60% cacao dark chocolate chips
1/2 cup each white chocolate chips, and peanut butter chips
- Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (parchment paper or greasing works as well).
- Sift together the flours, baking soda, and salt; set aside.
- In a medium bowl, cream together the butter, yogurt, brown sugar and white sugar until well blended. Beat in the vanilla, flax mixture, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Stir in the chips by hand using a wooden spoon.
- Using a medium cookie scoop, drop cookie dough onto the prepared cookie sheets, about 1-1/2inches apart. (Slightly pat down.)
- Bake for 8 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Source: The Spiffy Cookie original