Who doesn’t love a good chocolate chip cookie? Not me. I love ’em! What’s the problem? There are very few redeeming qualities in chocolate chip cookies (other than that they’re delicious). They’re not exactly health food, are they? With the holiday weekend upon us, I decided to make some cookies, since everyone is home. But I didn’t want to make the same, plain old chocolate chip cookies. I decided to experiment with my Ezekiel mix and three different kinds of chocolate chips. (Not sure what Ezekiel Mix is? Read about it here and here.) This is what I came up with.
Ezekiel Triple Chocolate Chip Cookies
Adapted from a recipe by Ghirardelli
1 cup salted butter, softened
1 1/2 cup granulated sugar
1 tablespoon molasses (you can substitute 3/4 cup of the sugar and the molasses for brown sugar. See how to make your own brown sugar here.)
1 tablespoon vanilla extract (real is better!)
2 large eggs
3 cups chocolate chips (I used an even mix of white chocolate, semi-sweet, and 60% cacao chips)
1 3/4 cup all-purpose flour
1/2 cup Ezekiel flour
1 teaspoon baking soda
1/2 teaspoon salt
In a large mixing bowl, combine butter, sugars, and molasses. Stir on medium until creamy. Add vanilla and eggs, one at a time, and mix on low until combined. Add salt, baking soda, and flours. Stir on low until flour is incorporated. Then add chocolate chips and mix until the chips are evenly distributed in the dough. Put cookie dough into refrigerator while preheating your oven to 350 degrees Fahrenheit. When oven is ready, remove cookie dough from oven, form cookies, and place them on an ungreased cookie sheet. Bake in preheated oven for 7-10 minutes or until to desired doneness. Allow to sit on cookie sheet for a few minutes after removing from the oven, then transfer to a cooling rack.
Here’s my photo step-by-step.
So I made my cookies a tad bit healthier with some Ezekiel flour, and my kids loved them. Win-win for me and my family!
How do you make unhealthy treats a little (or a lot) healthier?
Laurel Laurie Staten Nguyen Newhall, CA