Wednesday, October 18, 2017

Healthier NY Times Chocolate Chip Cookies

Healthier NY Times Chocolate Chip Cookies
It's a good day when you have a big, indulgent-as-heck, gooey, and flavorful chocolate chip cookie that's sorta healthified ('s not healthy. It's not spinach. It is a cookie. Just a slightly less bad for you cookie). You feel like you can have it all! And you get to have a treat that makes you feel happy and not at all guilty. Everyone is happy! (Except my stupid hubby who insisted "I can tell they're healthy" and grumbled about just wanting normal cookies. He is spoiled and I disagree with him and don't think these taste healthy at all. And who are you gonna trust, me or the guy who brought you a recipe for drinking spaghetti-o's straight from the can??)
Healthier NY Times Chocolate Chip Cookies
Moving along...

What makes these ccc's healthier than your average cookie? First of all, you use coconut oil instead of butter which makes them dairy free (aside from the chocolate chips, but you can use dairy free chips if you'd like) and everyone knows coconut oil is like miracle food or something, right? Then, you use white whole wheat flour. And finally, the amount of sugar is reduced from your average cookie recipe and we use only unrefined sugars. Just a few little swaps!
Healthier NY Times Chocolate Chip Cookies
Now what makes these cookies delicious? They're inspired by the famous NY Times Chocolate Chip Cookies-which means they're big. And crisp around the edges but omigosh so gooey inside and chewy and full of flavor and chocolate chips and ahhhh I miss them and I want them right now!! Take it from someone with high cookie standards-these are LEGIT.

Healthier NY Times Chocolate Chip Cookies

Healthier NY Times Chocolate Chip Cookies
Makes approximately 16 large cookies.
  • 1 cup + 1 tablespoon coconut oil, room temperature
  • 6 oz. coconut sugar
  • 6 oz. unrefined sugar (I used morena sugar)
  • 2 eggs
  • 2 tbsp. vanilla
  • 15 oz. white whole wheat flour
  • 1 and 1/4 tsp. baking soda
  • 1 and 1/2 tsp. baking powder
  • 1/2 tsp. salt + extra sea salt (or kosher salt) for sprinkling on top
  • 1 and 1/4 cup semi-sweet chocolate chips (you can also use dairy free chocolate chips)
  • Using a stand or hand mixer, cream together the coconut oil and sugar in a large bowl until well combined.
  • Beat in the eggs and vanilla.
  • Mix in the flour, baking soda, baking powder, and 1/2 tsp. salt.
  • Stir in the chocolate chips.
  • Roll the dough into sixteen 3.5 oz. balls and refrigerate for at least 2 hours (or up to 72 hours. You can also freeze dough balls in a freezer bag for up to 3 months. Just let the frozen dough balls sit out while the oven preheats and otherwise bake normally.)
  • Preheat oven to 350F degrees and line a baking sheet with parchment paper or silicone baking mat. 
  • Place chilled dough balls (leaving PLENTY of space in between) on prepared baking sheet and sprinkle with sea salt. Bake 11-14 minutes, until set but still appearing slightly underdone in the centers. 
  • If desired, sprinkle with more sea salt and let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. 
  • Store leftover cookies in an airtight container at room temperature for up to 5 days.
Healthier NY Times Chocolate Chip Cookies
Taking these photos and not tearing into the cookies was a special kind of torture.
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