Wednesday, July 11, 2018

{Lower Sugar} Chewy Chocolate Chip Cookies

{Lower Sugar} Chewy Chocolate Chip Cookies
These chocolate chip cookies are SO SO GOOD.

Like super delicious. Even though they're lower in sugar. But I swear you don't notice. Michael still raved about them and he's always quick to tell you when your healthier treats don't stack up to the regular ones lol.
{Lower Sugar} Chewy Chocolate Chip Cookies
In all fairness, though, Michael has lofty opinions of my cookies. He says even my worst cookies are better than almost anyone else's best ones. He's a keeper, that boy.

As is this recipe. I loved them. I miss them. I want them.

I'd feel slightly less bad giving these to James. Someday. Not now lol.
{Lower Sugar} Chewy Chocolate Chip Cookies
Seriously-these cookies are perfectly chewy, have just the right amount of chocolate chips, and they taste AMAZING. I used coconut sugar and it adds this amazing depth of flavor and softness to the cookies, you really don't feel like you're missing anything! Because you're not! Yay!

{Lower Sugar} Chewy Chocolate Chip Cookies

From Sally's Baking Addiction

{Lower Sugar} Chewy Chocolate Chip Cookies
Makes approx. 20 cookies.
  • 10 tbsp. (or 5 oz.) unsalted butter, softened to room temperature
  • 1 and 1/4 cups coconut sugar
  • 1 egg + 1 egg yolk, room temperature
  • 1 tbsp. pure vanilla extract
  • 1 and 3/4 cups all-purpose flour
  • 1 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 5 oz. dark or semisweet chocolate chips or chunks
  • Optional-sea salt, for sprinkling
  • In a large bowl, using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter on high speed until completely smooth, about 2 minutes. 
  • Add the coconut sugar and beat on medium high speed for 3 full minutes. Stop and scrape down the sides as needed. 
  • Beat in the egg, egg yolk, and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.
  • With the mixer turned off, add the flour, baking powder, baking soda, and salt. Start to combine it a bit using a spatula or spoon and then mix on low speed until just combined.
  • Fold in the chocolate chips/chunks.
  • Cover and chill in the refrigerator for at least 1 hour or up to 3 days.
  • If the dough chills longer than 3-4 hours, let it sit at room temperature for 20 minutes when ready to bake.
  • Preheat oven to 350F degrees and line large baking sheet(s) with parchment paper or silicone baking mats.
  • Measure out 2 tbsp. sized balls of dough and space at least 2 inches apart on prepared baking sheet(s). If desired, sprinkle with sea salt.
  • Bake 11-14 minutes, until very lightly browned around the edges but still soft in the centers. Let cool on sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Store leftovers in an airtight container at room temperature for up to 1 week or freeze for up to 3 months (you can also store unbaked cookie dough balls for up to 3 months, just bake them for an extra minute).
{Lower Sugar} Chewy Chocolate Chip Cookies
Chewy, gooey, goodness!
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