Go Back
Healthy Chocolate Chip Cookies Recipe
Ben Carraoli

Healthy Chocolate Chip Cookies Recipe

I just baked a batch of these Healthy Chocolate Chip Cookies, and I can’t wait to tell you all about how they turned out. When I took that first bite—warm, chewy, with pockets of dark chocolate—I felt proud that I made a dessert I could actually feel good about.
Print Recipe Pin Recipe
Total Time 57 minutes
Ingredients Method Notes

Ingredients
  

  • ½ cup unsalted butter softened at room temperature (if using salted butter, omit additional salt)
  • ½ cup cane sugar or coconut sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon salt omit if using salted butter
  • 1 ¼ cups whole wheat flour or spelt flour.
  • ⅓ cup dark chocolate chips divided (¼ cup for mixing in + 2 tablespoons reserved)

Method
 

  1. I begin by creaming the softened butter with the sugar, beating until smooth and creamy. Then I stir in the egg and vanilla until blended. Next I add the baking soda, salt, and flour; I gently mix just until a soft cookie dough forms. After that, I fold in ¼ cup of the chocolate chips so they’re spread through the dough.
  2. I pop the dough into the freezer (or fridge) for 20 minutes — this step is essential. Chilling firms the fat and prevents excessive spreading in the oven. Without chilling, the cookies may turn thin and flat.
  3. I scoop dough balls and place them on prepared baking sheets about 3 inches apart. Then I bake them at 350 °F (175 °C) for ~10 minutes, but remove them while still slightly underbaked, puffy, and light in color — they settle as they cool. While still hot, I press the remaining 2 tablespoons of chocolate chips into the tops for a prettier look. Let the cookies cool for 15 minutes on the baking sheet before transferring to a rack.

Notes

  • I always cool my baking sheets (I sometimes chill them for 5 minutes in the fridge if I’ve used them before) — a warm sheet can make cookies spread too much.
  • I spoon flour into the measuring cup rather than scooping directly — this avoids packing too much flour, which can make cookies dry.
  • I never overmix — once dry ingredients are added, I stop and fold gently, so the gluten doesn’t overdevelop.
  • I resist baking the full 10+ minutes; removing just before browning gives that soft, chewy center.
  • When cookies are still warm, I press extra chocolate chips or even a flake of sea salt on top for the “wow” moment.