Confession: this girl has a major sweet tooth. I can barely get through a 24-hour period without noshing on some dark chocolate (on my best days) or a pint of Talenti (on my usual days.) That’s why I’m always looking for ways to make recipes healthier.
I recently treated myself to a brand new KitchenAid mixer, which gave me an immediate craving for some homemade chocolate chip cookies. The store-bought dough is always too sweet and grainy, and it’s much more economical to make your own. I decided to update a classic cookie recipe to ease my guilt.
- I cut the sugar quantity by using a stevia/sugar blend.
- I used half All Purpose flour and half Whole Wheat to reduce my refined starch intake.
- I mixed in some flax seeds for extra fiber
The end result was perfection. Neither myself nor my guinea pigs (who were unaware of the changes in the recipe) were able to detect any major changes to the taste. The cookies came out soft, chewy, and super chocolatey. Get the recipe below.
What You’ll Need
(Makes about 3 dozen cookies)
- 3/4 cup stevia
- 3/4 cup brown sugar
- 1 cup softened butter or margarine
- 1 tsp vanilla extract
- 1 egg
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cups chocolate chips
- Preheat oven to 375F and arrange a rack in the middle
- Mix sugars, butter, egg, and vanilla extract in a large bowl. Add in dry ingredients and mix until it forms a stiff dough.
- Fold in chocolate chips.
- Chill dough in the refrigerator for a minimum of 1 hour. This will solidify the butter so that it cooks slower, leaving you with chewier, gooier cookies.
- Line a baking sheet with parchment paper and drop small balls of dough about 2″ apart. Do not squish the balls flat.
- Bake 8-10 minutes or until golden brown. Remove from the oven and cool on a wire rack before dunking them into pints of milk and devouring.