Description
Delight in these Healthy Chocolate Chip Cookies made with whole wheat or spelt flour and dark chocolate chips. They are a nutritious twist on a classic favorite, offering a perfect balance of sweetness and wholesome ingredients. Softened butter and a chill time ensure the cookies bake up tender, with gooey chocolate chips nestled in each bite.
Ingredients
Units
Scale
Cookie Dough
- 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
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups whole wheat or spelt flour
- 1/4 cup dark chocolate chips
- 2 tablespoons dark chocolate chips (for topping)
Instructions
- Mix Butter and Sugar: In a large bowl, add the softened butter and sugar. Beat with a mixer until the mixture is creamy, ensuring the sugar is well incorporated for a smooth texture.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture. Beat until the ingredients are fully combined and the mixture is uniform.
- Add Dry Ingredients: Add the baking soda, salt, and whole wheat or spelt flour to the wet ingredients. Beat until a cookie dough forms, being careful not to overmix. Then fold in 1/4 cup of dark chocolate chips using a spatula to distribute evenly.
- Chill Dough: Place the cookie dough in the freezer for 20 minutes to chill. This step is essential to prevent cookies from spreading during baking.
- Preheat Oven and Prepare Baking Sheets: While the dough chills, preheat your oven to 350°F (175°C). Line two cookie sheets with unbleached parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
- Scoop and Shape Cookies: Use a regular scoop to form dough balls, then roll them into smooth balls. Arrange on cookie sheets with about 3 inches between each to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10 minutes. Remove when cookies appear underbaked, puffy, and light in color to retain softness.
- Add Chocolate Chip Toppings: Immediately after removing from the oven, press the remaining 2 tablespoons of dark chocolate chips strategically onto the hot cookies, ensuring they melt slightly and stay visible on top.
- Cool Cookies: Let the cookies cool on the baking sheet for 15 minutes to set, then transfer to a cooling rack to cool completely. As they cool, the chocolate chips will create delightful grooves and a blanket-like texture.
Notes
- Store: For chewy cookies, store in an airtight container at room temperature for up to 5 days. For crispy texture, use a ventilated container.
- Freeze: Bake and cool cookies completely, then place in a resealable plastic bag or container and freeze for up to 3 months. Thaw at room temperature before serving.
- Softened Butter: Butter is softened when a dent is made by finger pressure. To soften faster, cut butter into cubes and leave at room temperature for 20-30 minutes.
- Salted Butter: If using salted butter, omit the added salt in the recipe.
- Dough Chilling: Do not skip chilling the dough as this prevents excessive spreading during baking.
- Flour: Use only whole wheat or spelt flour as instructed. Measure flour by spooning it into a measuring cup and leveling with a knife to avoid using too much.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 8 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
