Classic Chocolate Chip Cookies Recipe With A Twist

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.

In a large bowl, add 1 large egg.

Add 1 cup of packed brown sugar to the bowl.

Add 1/2 cup of unsalted butter to the bowl.

Using a hand mixer on speed number one, start combining the ingredients slowly.

Increase the mixer speed to high and cream the mixture for about 45 seconds until well combined.

Add 1 teaspoon of pure vanilla extract to the mixture.

Sift in 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and salt to the bowl.

Mix on speed number one to avoid a dust cloud.

If the batter is dry, add 1-2 tablespoons (15-30 milliliters) of water to loosen it up.

Fold in semi-sweet chocolate chips into the batter.

Preheat the oven to 375°F (190°C).

Using a scoop, fill the whoopie pie pan with two scoops of dough per cavity.

Spread the dough into the corners of the whoopie pie pan as the dough is very stiff.

Bake the cookies in the whoopie pie pan for exactly 12 minutes.

Prepare a regular cupcake tin with the remaining dough, using one or two scoops as needed.

Bake the cupcakes for 12 minutes as well.

Let the cookies cool in the pan for a few minutes before removing them.

Remove the cookies from the whoopie pie pan once they have cooled enough to hold their shape.

Show the cookies from the whoopie pie pan and the regular cupcake tin side by side for comparison.

Cooking Techniques

Equipment Needed

Allergens