So I know I have said this before, but now I am serious. These are the best cookies I have ever made. They are fluffy and cake-like, they didn't go flat, they are not overly sweet, they have the perfect amount of chocolate chips. They are truly perfect and were gone so quick I barely was able to get a picture.
And these chocolate chip cake cookies are made with healthier ingredients.
- 100% whole wheat, but not at all heavy and dense
- Less sugar than most recipes
- Less chocolate chips and the chips I used only have 3 ingredients!!
I really do not think I even need to ever try another chocolate chip recipe (although I probably will). I can really foresee that these will be THE go to cookies that I make for every occasion.
If you like cakier cookies and don't need every bite to be overrun with chocolate chips, then this recipe is for you.
Ingredients2 1/2 cups white whole wheat flour*
1 teaspoon baking soda
14 Tbsp unsalted butter
3/4 cup brown sugar
1 vanilla bean or 1 tsp vanilla extract
1 teaspoon salt
1 cup chocolate chips
DirectionsPreheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a medium bowl combine the flour and baking soda and set aside.
With a mixer, mix the butter and sugar on medium until combined.
Add the vanilla, salt and the eggs and beat on low-med until all the ingredients are well combined. The dough will look a bit thin, that is okay.
With mixer on low, add the flour mixture until just combined.
Stir in the chocolate chips by hand.
Drop a heaping tablespoon of dough on to the baking pan. Space the cookies about an inch apart. These cookies will spread a bit, but not like most cookies. They hold their shape really well.
Bake for ~17 minutes.
Makes about 24 cookies.
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