Sunday, February 7, 2010

Better for You Chocolate Chip Cookies

I have been experimenting with cookie recipes to see just how much sugar can be cut out and how much white flour can be replaced with whole wheat flour. The original recipe calls for 2 cups of chocolate chips. I cut it back to 3/4 cup and added omega-3 rich walnuts. There is just enough chocolate to satisfy that craving and the walnuts add a nice crunch. You could use margarine instead of butter in this recipe, but I have been trying to more closely follow the "eat real foods, not food-like substances diet".

Better for You Chocolate Chip Cookies
  • 1 3/4 cup white flour
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar- loosely packed
  • scant 1/2 cup white sugar
  • 1/2 cup softened butter
  • 2 eggs
  • 2 tablespoons honey
  • 2 teaspoons vanilla extract
  • 3/4 cup semisweet chocolate chips
  • 1 cup chopped walnuts
Preheat oven to 300 degrees. In a large bowl, cream sugars and butter. Add eggs, honey and vanilla. Beat until smooth. Add salt and baking soda and blend thoroughly. Mix in flours starting with the whole wheat and gradually adding the white until you have a stiff batter. You may need a little less white flour than called for. Stir in chocolate chips and walnuts. Drop by rounded teaspoons on a parchment lined baking sheet. The parchment makes for a softer cookie. I have baked them on an ungreased cookie sheet and the result was a crunchier cookie. Bake 12-15 minutes or until light brown. Do not over bake! Cool on a rack. Yield- 3 dozen cookies.

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