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
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Ingredients
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1/2 cup
unsalted butter, softened
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1/2 cup
extra-virgin coconut oil, softened
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1/2 cup
brown sugar
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1.2 cups
sugar
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2
eggs
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1 scant teaspoons
vanilla
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1 teaspoon
baking soda
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1/2 teaspoon
salt
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2 1/2 to 2 3/4 cups
whole-grain spelt flour
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2 cups
chocolate chips
Directions
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Preheat the oven to 325℉, line two cookie sheets with parchment paper.
Cream butter and coconut oil until completely mixed together. Add the sugar and 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 2 1/2 cups of the spelt flour, and stir until just incorporated; the dough should be quite dry, and you may need to add up to an additional 1/4 cup of flour; stop adding when a few grains of flour resist being incorporated into the dough. Stir in the chocolate chips.
Scoop out 1/4 cup of dough per cookie, putting eight on six baking sheet, well separated. Bake for about 12 to 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.
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