Description
Here's a standard chocolate chip cookie recipe. I usually only make and post healthy recipes, but it's okay to enjoy the classic treat from time to time. Chocolate chip cookies are usually what I make to bring for an occasion; that way I can have 1 or 2 every so often, and I can leave someone else with the rest. I made these to celebrate Vic getting into UF for her Master's Degree. Brownies are the other classic dessert, so check out my Classic Fudgy Brownies, or check out any of my other healthy cookie recipes!
Time
Prep Time:
12 minutes
Rest Time:
30 minutes
Cook Time:
8 minutes
Total Time:
50 minutes
Cost
Total Cost:
Cost per Serving:
$0.11
Ingredients
Serving(s)
- 1 cup Granulated sugar
- 1 tbsp Molasses, or honey
- 1/2 cup Unsalted butter
- 1 large Egg
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 2 cup All purpose flour
- 1 cup Semisweet chocolate chips
Instructions
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- Preheat your oven to 350F, and line 2 large cookie sheets with parchment paper
- Mix together sugar, honey, and (melted) butter with a hand mixer until fluffy. Beat in egg and mix in vanilla, salt, and baking soda. Fully combine, then mix in the flour. Fold in the chocolate chips
- Scoop the cookies, roll into balls, and place on the pan. These will flatten and spread as they bake, so leave plenty of room in between. Don't do more than 12 on a standard size cookie sheet
- Bake for about 8-9 min at 350F, or until lightly golden brown on the bottom and the sides. Allow them to cool on the pan for a few minutes, until they can be safely scraped off with a spatula without breaking. Transfer to a wire rack to cool
Notes
- Chill the dough in the fridge (at least 30 minutes) if using melted butter. This step is not necessary if you're butter is softened
- I typically use vanilla extract, but almond extract is also great in these cookies. Or, consider using mint extract for mint chocolate chip cookies. Mint is much stronger though; don't use any more than 1/4 tsp
- If you're like me and typically only have whole wheat flour handy (instead of white flour), use 215 g instead of 240 g (just under 2 cups), since whole wheat flour absorbs more water than all purpose
- If you want to make the cookies gluten free, just replace the all purpose flour (2 cups, 240 g) with 1.5 cups (180 g) oat, almond, or millet flour, and 1/2 cup (60 g) cornstarch
- You can make these into peanut butter chocolate chip cookies as well. Just add 1/2 cup (128 g) of melted peanut butter to the cookie dough along with the sugar and butter. Additionally, cut the flour in half, from 2 cups (240 g) to 1 cup (120 g). Bake as normal for about 9 minutes
- Cutting the flour in half also applies to gluten free and whole wheat peanut butter cookies as well. For GF, use 3/4 cup (90 g) oat, almond, or millet flour, and 1/4 cup (30 g) of cornstarch in place of the all purpose flour (1 cup, 120 g). For whole wheat, use just under 1 cup (108 g) whole wheat flour instead of the all purpose
- If you want to make these healthier, replace the butter, sugar, and white flour with coconut oil, granulated monk fruit, and oat flour. Use 1/2 cup (108 g) melted coconut oil, 1 cup (200 g) granulated monk fruit, and 2 1/3 cup (210 g) oat flour
Nutrition Facts
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Total Fat: 4.9g (6 %)
Saturated Fat: 2.9g (14 %)
Polyunsaturated Fat: 0.2g
Monounsaturated Fat: 1.4g
Cholesterol: 15mg (5 %)
Sodium: 60mg (3 %)
Total Carbohydrate: 15.9g (6 %)
Fiber: 0.6g (2 %)
Net Carbs: 15.3g
Total Sugar: 9.5g
Added Sugar: 9.5g (19 %)
Protein: 1.3g (3 %)
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Vitamin B12: 0.04mcg (2 %)
Vitamin D: 0.04mcg (0 %)
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Calcium: 7mg (1 %)
Iron: 0.6mg (3 %)
Magnesium: 12mg (3 %)
Potassium: 52mg (1 %)
Sources of Inspiration
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