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
Time
Prep Time:
12 minutes
Rest Time:
30 minutes
Cook Time:
8 minutes
Total Time:
50 minutes
Cost
Total Cost:
Cost per Serving:
$0.10
Ingredients
Serving(s)
- 1 cup Granulated sugar
- 1 tbsp Molasses, or honey
- 1/2 cup Unsalted butter
- 1 large Egg
- 2 tsp Vanilla extract, or almond
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 2 cup All purpose flour
- 1 cup Semisweet chocolate chips
Instructions
Cook Mode Off: Prevents screen dimming
- 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
- 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 1/2 tsp
- Chill the dough in the fridge (at least 30 minutes) if using melted butter. This step is not necessary if butter is softened
- Scoop the cookies, roll into balls, and place onto a parchment lined cookie sheet. 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
- 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 or millet flour, and 1/2 cup (60 g) cornstarch
- You can make these into peanut butter chocolate chip cookies as wel. 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 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 2 cups (108 g) whole wheat flour instead of the all purpose
Nutrition Facts
------------------------------------------
Servings: 32
Calories: 108
------------------------------------------
Total Fat: 4.4g (6 %)
Saturated Fat: 2.7g (14 %)
Polyunsaturated Fat: 0.0g
Monounsaturated Fat: 0.1g
Cholesterol: 14mg (5 %)
Sodium: 58mg (3 %)
Total Carbohydrate: 16.3g (6 %)
Fiber: 0.6g (2 %)
Net Carbs: 15.7g
Total Sugar: 10g
Added Sugar: 9.7g (19%)
Protein: 1.3g (3 %)
Total Fat: 4.4g (6 %)
Saturated Fat: 2.7g (14 %)
Polyunsaturated Fat: 0.0g
Monounsaturated Fat: 0.1g
Cholesterol: 14mg (5 %)
Sodium: 58mg (3 %)
Total Carbohydrate: 16.3g (6 %)
Fiber: 0.6g (2 %)
Net Carbs: 15.7g
Total Sugar: 10g
Added Sugar: 9.7g (19%)
Protein: 1.3g (3 %)
------------------------------------------
Vitamin B12: 0.02mcg (1 %)
Vitamin D: 0.04mcg (0 %)
------------------------------------------
Calcium: 2mg (0 %)
Iron: 0.57mg (3 %)
Magnesium: 2mg (0 %)
Potassium: 12mg (0 %)
------------------------------------------Vitamin B12: 0.02mcg (1 %)
Vitamin D: 0.04mcg (0 %)
------------------------------------------
Calcium: 2mg (0 %)
Iron: 0.57mg (3 %)
Magnesium: 2mg (0 %)
Potassium: 12mg (0 %)
Glycemic Index:
66.2
Glycemic Load:
10.6
Sources of Inspiration