(Better for You) Chocolate Chip Cookies
Prep time: 15 mins
Cook Time: 8 mins
Serves: 12+
I wouldn’t call these cookies healthy, but because I like to have a freshly baked treat around the house for us every week…these are a better for you option with olive oil and natural sugar. My son loves these!
Not to mention, chocolate, olive oil, and sea salt…pure heaven.
Ingredients
Directions
Soup:
1 1/3 cup unbleached flour
1/2 Tsp baking soda
1 large egg
1/2 cup olive oil
1/4 Tsp fine Himalayan pink salt
3/4 cup coconut sugar
1 Tsp vanilla extract
1 Tsp ground cinnamon
1/2-1 cup dark chocolate chips/chunks*
Toppings/Serving (optional):
Fresh baguette
Halved lemon
Grated Parmigiano Reggiano
Olive oil, good quality
Fresh parsley, roughly chopped
1. Prep: Preheat your oven to 350 F. Line a baking sheet or two with parchment paper.
2. Mix the dry ingredients: In a medium sized bowl, mix the flour, cinnamon, baking soda and salt with a fork or wire whisk.
3. Mix the wet ingredients: In a separate large sized bowl, mix the oil, sugar, vanilla and egg until well combined.
4. Combine: Gradually add the dry ingredient mixture into the bowl with the wet ingredients using a fork or rubber spatula. Until just combined, don’t over mix.
5. Add the chocolate: Fold the chocolate chips into the mixture until just combined.
6. Make the cookies: Shape 2 Tbsp of dough* into form and press a piece of chocolate or two into the top. Space out evenly apart on the baking sheet.
7. Bake: 8-9 mins* at 350 F. Remove from oven and cool completely on a cooling
rack or off the baking sheet*. Add in second batch and repeat.
Notes*
•I use Guittard Organic Bittersweet Chocolate Baking Wafers but use any dark chocolate you prefer. I find these have a perfect balance and melt beautifully.
•Highly recommend a cookie scoop to keep it easier and the cookies same size.
•I usually take the cookies out at 8 minutes. Sometimes the second batch will need one more. But do not bake longer than that. You want them moist and super chewy!