The Best Chocolate Chip Cookies... ONLY BETTER!

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants, while chocolate chunks can be less expensive.

Preheat the oven to 375°F.

In a smaller bowl, whisk together 2 and 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt.

In a larger bowl, add 2 sticks of softened butter, 3/4 cup of granulated sugar, and 3/4 cup of packed brown sugar. Mix with a KitchenAid hand mixer on low speed for about 3 to 5 minutes until creamy.

Add 1 teaspoon of vanilla extract and mix until combined.

Add 1 egg and mix until fully combined, then add the second egg and mix again.

Gradually add the flour mixture to the butter mixture, mixing in parts until fully combined. Do not overmix.

Fold in half the bag of semisweet chocolate chips with a spatula, then fold in the remaining chips.

Scoop about 1 tablespoon of dough onto a non-stick cookie sheet. Bake at 375°F for about 10 minutes.

While the first batch bakes, scoop more dough onto a plate and chill in the freezer for about 15 minutes.

After 10 minutes, remove the first batch from the oven and let cool on a rack for about 2 minutes before transferring to a separate rack to cool completely.

Line a cookie sheet with parchment paper, then scoop chilled dough portions onto it, pressing individual morsels into the tops and sides of each portion.

Bake the second batch for approximately 10 minutes, then cool on a rack for 2 minutes before transferring to a separate rack to cool completely.

Cooking Techniques

Equipment Needed

Allergens