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.
Ingredients:
  • 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
Preparation:
  • 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!

1 comments:

  1. Actually, this is approximately the typical chocolate chip cookie recipe at about .625 scale. When you do the math on the percentage of sugar in coconut sugar vs cane sugar at that scale, this is no lower in sugar than your typical cookie recipe. So no wonder Michael can’t tell the difference!

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