Ok, maybe I didn’t totally “crash and burn” on my attempt for a healthier cookie, but the kids didn’t like it and I must admit, it wasn’t my favorite either.
I made chocolate chip cookies using unbleached whole wheat flour and raw sugar instead of refined white sugar. I did use regular unsalted butter, brown sugar, etc… but I tried to “health it up” using the whole wheat flour and raw sugar.
The outcome was a grainer cookie that lacks flavor with an odd aftertaste. You could also taste the crunchy raw sugar. Which works perfectly for snicker-doodles topping by the way, but not so good in a classic chocolate chip cookie.
Moral of the story: leave well enough alone, go with the classic recipe of a chocolate chip cookie and just pace yourself. The key is moderation and portion control.
Here’s my usual chocolate chip cookie recipe, which is similar to what you find on the back of the Nestle or Ghiradelli chocolate chip packages:
Classic Chocolate Chip Cookie:
2 sticks of unsalted butter, room temperature
¾ cups of white sugar
¾ cups of brown sugar
2 tsp vanilla extract (not imitation)
2 whole eggs
2 ¼ cup of all-purpose flour
½ tsp kosher salt
1 tsp baking soda
1 package of chocolate chips (Ghiradelli preferred, Nestle good too)
1. Cream butter and sugars in a stand up mixer
2. add in eggs, one at a time and mix well.
3. add in vanilla extract
4. scrape bowl and add flour, salt and baking soda.
5. mix in until combined
6. mix in chips until combined.
7. Set oven to 375
8. Refrigerate dough until firm and oven is pre-heated. This is the trick to baking a chewy raised cookie instead of a flat cookie.
9. Bake on a Silpat Baking Sheet for 7 to 9 minutes or until golden brown edges.
Eat, Share, create those memories and Enjoy. -Betty