I don’t understand it, but I’m going to embrace it! I have finally made proper chocolate chip cookies, a feat I have been unable to do since getting married. They’re even healthy with 100% whole wheat flour.
It was like a curse – no matter what troubleshooting I did or how I fidgeted with the recipe on the chocolate chip bag, my mom’s perfect cookie recipe, or the method I used, I always ended up with cookies described this way:
- spread out
- crispy on the edges (not in a good way)
I just couldn’t do it.
Then I printed a coupon for whole wheat flour and with it came a recipe. I finally got around to making them, changing the fats to healthy fats, and the results were amazing. Not only is this the perfect melt in your mouth, buttery soft chocolate chip cookie, but it’s 100% whole wheat too. I didn’t even have to use white whole wheat. My hunch? It’s the coconut oil.
Get this recipe, updated and improved with tons of FAQs, in the eBook Smart Sweets, along with 29 other delicious desserts that won’t make you feel guilty! Click HERE for a table of contents.
- ¾ c. granulated sugar
- ¾ c. packed brown sugar
- ½ c. butter, softened
- ½ c. unrefined coconut oil, melted
- 1 tsp. vanilla
- 1 egg
- 2 c. whole wheat flour
- 1 tsp. baking soda
- ¼ tsp. salt
- 1 c. chocolate chips
- optional: chopped walnuts (Mmmm!)
- Heat oven to 375°F.
- In large bowl, cream sugars, butter and oil for a few minutes with an electric mixer.
- Add vanilla and egg, beating until well combined.
- Beat in flour, baking soda and salt until well blended.
- Stir in chocolate chips and optional nuts.
- On ungreased cookie sheets, drop dough by rounded measuring teaspoonfuls about 2 inches apart. The smaller cookies make a better shape and don't spread out so much.
- Bake 8 to 12 minutes or until very light golden brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack.
If your first batch spreads out too much, add about ¼ cup more flour. Another alternative that helps sometimes is to give the dough a rest in the fridge overnight to allow the flour to absorb the liquids.
Ta da! How beautiful are these?
Important Recipe Notes:
I made these again some time later, and they turned out totally flat! I had to go back to this post to see if I was lying, or what? It may have to do with having freshly ground flour now, but if your dough seems a little loose, or if your first batch spreads out too much, add about 1/4 cup more flour. Another alternative that helps sometimes is to give the dough a rest in the fridge overnight to allow the flour to absorb the liquids.
I served the first batch at my real food Pampered Chef party, and they went over great. I honestly don’t know if you’d guess that they were “healthy” if you didn’t know.
I have to give a Healthy Dessert shout out to GNOWFGLINS’ Peppermint Pattie Coconut Bark and Almond Joy Bark, both of which I made today. You should have seen my in-laws eyes pop after I told them there was nothing unhealthy about this candy they were savouring. Seriously good stuff! Find my version of the recipe in Smart Sweets.