Description
These healthy chocolate chip cookies are a delicious twist on a classic treat, made with whole wheat or spelt flour and dark chocolate chips for a wholesome yet indulgent snack. Softened butter and cane or coconut sugar create a creamy base that combines with natural ingredients, baked to perfection for a chewy and satisfying cookie.
Ingredients
Units
Scale
Dry Ingredients
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (omit if using salted butter)
- 1 1/4 cups whole wheat or spelt flour
- 1/3 cup dark chocolate chips (divided)
Wet Ingredients
- 1/2 cup unsalted butter, softened at room temperature and packed
- 1/2 cup cane or coconut sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Instructions
- Mix Butter and Sugar: In a large bowl, add the softened butter and cane or coconut sugar. Use a mixer to beat them together until the mixture is creamy and well combined.
- Add Wet Ingredients: Crack in the egg and pour in the vanilla extract. Beat again until the mixture is fully combined and smooth.
- Add Dry Ingredients: Add the baking soda, salt (if using unsalted butter), and whole wheat or spelt flour. Beat until a cookie dough starts to form. Stir in 1/4 cup of the dark chocolate chips with a spatula to distribute evenly in the dough.
- Chill the Dough: Place the cookie dough in the freezer to chill for 20 minutes. Meanwhile, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line two cookie sheets with unbleached parchment paper or silicone baking mats for easy cleanup.
- Form Cookies: Use a regular cookie scoop to portion the dough, then roll each scoop into balls. Place the balls 3 inches apart on the prepared baking sheets, as the cookies will spread while baking.
- Bake the Cookies: Bake the cookies for 10 minutes. Remove them from the oven while they still look slightly underbaked—puffy and light in color. While the cookies are hot, strategically press the remaining 2 tablespoons of chocolate chips into the tops for a decorative finish and extra chocolate bursts.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a cooling rack. As they cool, the chocolate chips will appear beautifully covered with the cookie dough, creating signature grooves and a tempting look.
Notes
- Store: For chewy cookies, keep in an airtight container in a cool, dry place for up to 5 days. For crispy cookies, use a ventilated container to maintain texture.
- Freeze: Bake and cool the cookies completely. Place them in a resealable plastic bag or container and freeze for up to 3 months. Thaw at room temperature for a few hours before serving.
- Softened Butter: Softened butter should give a slight dent when pressed with a finger. To soften faster, cut butter into cubes and let it stand at room temperature.
- Salted Butter: If using salted butter, omit the additional salt in the recipe.
- Dough Chilling: Do not skip chilling the dough; this prevents excessive spreading during baking.
- Flour: Use only whole wheat or spelt flour as instructed. Measure flour by scooping with a spoon into a measuring cup and leveling off with a knife for accuracy.
Nutrition
- Serving Size: 1 cookie (based on 18 cookies)
- Calories: 120
- Sugar: 7 g
- Sodium: 100 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
