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Author Notes: These cookies taste decadent, but they're made with whole-grain flour, use a fraction of the butter usually in cookies, and coconut sugar is substituted for refined sugars. They're quick and easy to make and hit the spot if you're craving a rich and buttery sweet but won't leave you with a sugar crash. —Alexandra | Occasionally Eggs
- 1/2 cup unsalted butter
- 3/4 cup coconut sugar
- 1 large egg
- 1 egg yolk
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cups whole wheat pastry flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup dark chocolate chips
- Preheat the oven to 350F/180C and grease a regular (not non-stick) cookie sheet, or line with parchment paper.
- In a large bowl, cream the butter and coconut sugar until significantly lighter in colour, for about two minutes. Add the egg, egg yolk, and vanilla and beat again until fully combined and fluffy.
- Mix the flour, baking soda, baking powder, and salt in a medium bowl.
- Add the dry ingredients to the butter mixture and mix until no streaks of flour remain. Fold in the chocolate chips.
- If you have time, the flavour of these cookies improves if you refrigerate the batter overnight. If you don't have time, don't worry about it.
- Use a small ice cream scoop or a large spoon to shape an even amount of dough 6 cm (2 inches) apart on the baking sheet. Baking for 12-14 minutes for crisp edges and a chewy centre. They should be lightly browned.
- Remove and leave the cookies on the pan for five minutes before removing and placing on a cooling rack.
- Store in the freezer for a deliciously crunchy/chewy cookie.