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Author Notes: This is my adaption of the classic Toll-House recipe, many years in the perfecting. Made with half the sugar, whole-grain spelt flour, and extra-virgin coconut oil, they're a tasty treat that isn't quite-so-bad for you as the run-of-the-mill cookie —Rebecca Zicarelli
Makes 24 cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup extra-virgin coconut oil, softened
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 scant teaspoons baking soda
- 1 teaspoon salt
- 2 1/2 cups whole-grain spelt flour
- 2 cups chocolat chips
- Cream butter and coconut oil until completely mixed together. Add the brown sugar, and cream until light and fluffy. Stir in the eggs, and then the vanilla. Add the salt and baking soda and mix well. Add the spelt flour, and stir until just incorporated. Stir in the chocolate chips. Scoop out a scant 1/4 cup of dough per cookie, putting eight on each baking sheet, well separated, for a total of 24 cookies. Bake for about 15 min., until the edges are set and the centers are still just a bit soft. Let cool on the baking sheets for few minutes. Transfer to wire racks, and cool completely. Store in a sealed container to maintain freshness.