Chewy Chocolate Chip Cookies Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while being dairy-free.

semi-sweet chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate bar (chopped)

Dark chocolate chips have less sugar.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber.

In a large bowl, add 2 and 1/2 cups of all-purpose flour.

Add 3/4 teaspoon of baking soda and 3/4 teaspoon of salt to the flour and whisk together.

In a stand mixer with a paddle attachment, add 1 cup of unsalted room temperature butter.

Add 3/4 cup of light brown sugar and 1/2 cup of granulated sugar to the butter and beat on medium for about 5 minutes until light and fluffy.

Add 1 tablespoon of vanilla extract and 1 large room temperature egg, mixing until just combined.

Gradually add the flour mixture to the wet ingredients on low speed, mixing until almost combined.

Add 1 and 1/2 cups of semi-sweet chocolate chips and mix by hand until fully incorporated.

Scoop the dough using a 1 and 1/2 teaspoon sized scoop and place on a baking sheet.

Chill the dough in the fridge for at least 1 hour or up to 3 days.

Preheat the oven to 350°F (175°C).

Bake the cookies for 13 to 15 minutes if chilled, or 12 to 14 minutes if not chilled.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens