Per Cookie: $0.11
HAPPY NATIONAL HOMEMADE COOKIES DAY!!
Could this be the best day of the year? I think so. I’m not a cookie lover, per se, but I am a chocolate chip cookie lover. In various forms. I’m not sure if I’ve mentioned this enough times in my life, but I did you know Peru doesn’t have brown sugar?? They also make it super difficult to find chocolate chips and baking soda. I probably went two years without making delicious chocolate chip cookies before heading to Peru, but for some reason, when you’re that far away from home, you really crave the classic comfort foods. In this case it was mac & cheese from a box, and chocolate chip cookies!
My mom sent me some brown sugar, chocolate chips, and baking soda so I could make them. They were perfect.
The classic Tollhouse recipe is my all-time favorite, but since we try to skip white flour and really really really reduce our refined sugar intake, these whole-wheat cookies were born! They’re different, because of the addition of molasses, but they’re pretty tasty. I bought organic white sugar for zac’s bday, which is not something I normally use, or keep in the house, so this is a treat! I was too lazy to make actual brown sugar, so I just added the molasses and honey. Also, I really like making small cookies. Then there’s more to go around! So these are just 1 Tbsp of dough each.
I think the quality of flour makes a difference too. The Trader Joe’s brand isn’t quite as good as King Arthur Flour, and I’ve heard that Bob’s Red Mill is even better, but I haven’t tried it yet. I still tend to buy the $2.99 5-pound bag of White Whole Wheat (it’s 100% whole wheat) from TJ’s though. Frugal, you guys.
I’ve always been in the, “If it isn’t Tollhouse Chocolate Chip, it isn’t worth it” camp. And I still feel that way, mostly.
If I’m going to eat a full-sugar cookie, it’s Tollhouse, but if I’m just looking for an energy-bar cookie, or just something chocolately but healthy-ish, I have a few others in my repertoire, like lemon almond cookies! Check out these awesome recipes for homemade cookies (from around the web!).
Peanut Butter Banana Oatmeal Chocolate Chip Cookies (Vegan) – Adapted slightly from Two Peas and Their Pod
7-Ingredient Chewy Carrot Cake Cookies (by Healthful Pursuit)
Paleo Pumpkin Breakfast Cookies (by Preppy Paleo)
Soft & Chewy Double Chocolate Cookies (by PaleOMG)
Coming Soon: Chocolate Chia Almond Energy Cookies
And a not-so-healthy honorable mention: Thick and Fudgy Double Chocolate Cookies by Pinch of Yum! (I made a modified version with WW flour, applesauce, and maple syrup, but they were more like cookie-cake bites. Sugar gives you that chewy texture.)
Okay guys – no excuses! Get your cookie-eating on!!
- 1 stick softened unsalted butter (room temperature)
- ½ cup organic white sugar (I know – crazy!)
- 2 Tablespoons molasses (or use 1.5T if you don’t love molasses)
- 1 egg
- 1 tsp vanilla
- 1.5 cups whole-wheat flour (I used “white” whole wheat)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ teaspoon salt
- ½ cup dark or bittersweet chocolate chips (*Important!! Use the darkest chips you can find for best results!)
- Using a whisk, fork, hand mixer, or stand mixer, cream the butter. Add the sugar, molasses, and honey, and mix well, then add the egg and mix well. Set aside.
- In a separate bowl, mix together the dry ingredients – flour, baking powder, baking soda, and salt. Slowly incorporate dry ingredients into the wet ingredients, stirring well. Then fold in the chocolate chips.
- LET DOUGH COOL & REST. Place in fridge for at least 15 minutes. You can even refrigerate this overnight (covered), or roll it into a log and freeze it for easy slice & bake cookies! Meanwhile, preheat the oven to 350ºF.
- Scoop out about 1 Tbsp of dough per cookie and roll into a ball using your hands. Place on baking sheet (parchment paper recommended), and press down slightly to make it flatter. These cookies don’t spread much at all, so you can place them close together.
- Bake for about 10-12 minutes (mine took 11!) or until the bottom is slightly browned. Let cool about 3 minutes, then remove from pan. They will firm up as they cool, but remain very soft! Enjoy. :)
- Notes: If you’re not ready for low-sugar and whole wheat flour, sub in ½ cup white flour for ½ cup whole wheat, and about ⅛-1/4 cup brown sugar for the molasses and honey. For FLUFFY cookies instead of chewy cookies, reduce sugar to ¼ cup and add 2 Tablespoons honey.