These are SO good. I think I may have finally broke my ‘cookie curse’.
Cookie Curse by definition is a problem I suffer from in which I am entirely unable to make any cookie recipe without it turning into pancakes on the cookie sheet…until now!
Healthy Whole Wheat Chocolate Chip Cookies
2 cups + 2 Tbsp. whole wheat flour (freshly ground if available)
1 tsp. baking soda
1/2 tsp. salt.
2 cups sucanat (a less processed form of sugar, if using white sugar, maybe use only 1 & 1/2 cup)
1 stick unsalted butter, softened
1/2 cup coconut oil
1 egg + 1 egg yolk
2 tsp. vanilla
1/2 cup mini semi-sweet chocolate chips
Set the butter and two eggs out on counter to be brought to room temp. an hour or two before wanting to bake cookies. Do not soften butter in microwave. In a medium mixing bowl combine flour, baking soda, and salt and set aside. In a large mixing bowl place butter, coconut oil, and sucanat. Mix with an electric mixer on low until combined and then cream together on higher speed for several minutes until very light and fluffy. (This I think if one of the keys to non-pancake cookies…maybe?) Once light and fluffy, mix in room temperature egg and additional yolk. Then add vanilla until just combined. Gently mix in dry ingredients until just combined. Fold in chocolate chips.
Refrigerate dough for at least an hour before baking. (This is the second most important key to non=pancake cookies…maybe?) When dough had been refrigerated, preheat oven to 325. Cover two cookie sheets with parchment paper. (I think this also prevents them from spreading.) Take a scant 1/4 cup of dough and roll it into a 2 in. ball. Take the ball in your fingers and break it in half. Then turn the jagged broken middle edges upward and smoosh the sides together making a 2 in. glob with the jaggedness facing up…does that make sence?
Supposedly this also helps to prevent spreading. Repeat with the rest of the dough. Bake for 7 min. Then rotate the pans in oven, putting the top one on bottom and bottom one on top. Also rotate the backs of the pans to face forward. This will help with even cooking. Bake another 7 min. (14 min. total)
Take cookies out of oven and cool them on the pan. Remove from pan with large flat spatula and cool completely before storing. Don’t forget to enjoy one warm…mmm soooo gooood.
Makes 18-24 larger cookies