We’ve cut back on sugar and desserts this year, saving them only for special occasions, treats & bribes. But once in a while you just want to eat some chocolate chip cookies (‘specially while you’re waiting for the Thin Mints to arrive…) I figure homemade must be healthier than store bought so here we go…
Let me tell you right away: leave a couple sticks of butter out a few hours ahead of time. I just leave them out the night before but you could take them out when you get home from work & then make the cookies after dinner too.
Also, there are a couple of oddball ingredients in here. Smoke ‘em if you got ‘em!! But if you don’t have ‘em – don’t worry about it!
Here’s what you need:
Some of that stuff is optional so don’t get stressed out looking at it!
1 c butter, softened
1 c firmly packed brown sugar
1/2 c white sugar
2 eggs (I used egg replacer which reduced the cholesterol & no chickens were harmed – except knowing my luck, the truck carrying the boxes of egg replacer ran over a truck of chickens)
2 tsp vanilla extract
2-1/4 c all-purpose flour
1 tsp (heaping) instant coffee granules (I accidentally used 2 TBSP and loved the result!)
1 tsp baking soda
1-1/2 tsp salt
2 TBSP ground flax seeds (OPTIONAL)
3/4 c semi-sweet chocolate chips
1 c (heaping) milk chocolate chips (or use just one kind of choc. chip)
Hopefully you are already excited about the amount of chocolate chips in this recipe. Yayy for chocolate chips!
1. Preheat oven to 375.
2. In a LARGE bowl, stir together butter, brown sugar & white sugar until combined.
Add egg replacer & vanilla, stirring to combine thoroughly.
Best thing about using egg replacer instead of eggs is that you can taste the raw dough without that pesky salmonella worry in the back of your mind!
3. In a medium bowl, whisk dry ingredients together.
Don’t ask me why I had instant coffee. I think Tim & Liana picked it up when we were camping last Memorial Day weekend. I’m glad they did!
The whisk is nothing but a blur!
4. Add flax seed if desired. I add this to everything – smoothies, cookies, breads etc. Here’s the Mayo Clinic’s take on flax seed.
It looks so healthy but you really won’t notice it.
5. Add chocolate chips
& stir to combine evenly.
6. Drop balls of dough onto a cookie sheet and bake for 11-13 minutes.
I cooled them on wire racks. I also ate a few to test them.
Slightly adapted from The Pioneer Woman.
- 1 c butter, softened
- 1 c firmly packed brown sugar
- ½ c white sugar
- 2 eggs (or egg replacer for 2 eggs)
- 2 tsp vanilla extract
- 2-1/4 c all-purpose flour
- 1 tsp instant coffee granules (I accidentally used 2 TBSP and loved the results!) (OPTIONAL)
- 1 tsp baking soda
- 1-1/2 tsp salt
- 2 TBSP ground flax seed (OPTIONAL)
- ¾ c semi-sweet chocolate chips
- 1 c (heaping) milk chocolate chips
- Pre-heat oven to 375.
- In a LARGE bowl, stir together the butter, brown sugar, and white sugar. Add egg replacer & vanilla, stirring to combine.
- In a MEDIUM bowl, whisk together flour, instant coffee, baking soda and salt. Add flax seed.
- Add dry ingredients to wet ingredients, slowly, stirring all the while.
- Add chocolate chips and combine thoroughly.
- Drop balls of dough onto cookie sheet and bake for 11-13 minutes.