Healthy Chocolate Chip Cookies

Whole-wheat pastry flour and dried fruit make these irresistible chocolate chip cookies less indulgent, but you don't have to tell your[ kids that.]

Yield:
26 cookies
Level:
Easy
NUTRITION INFO
Ingredients
  • 3/4 cup packed dark brown sugar
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 cup oil
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon fine salt
  • 3/4 teaspoon baking soda
  • 6 ounces semisweet chocolate chips or chunks
  • 4 ounces dried cranberries or dried cherries
Directions
  • Evenly position two racks in the middle of the oven and preheat to 375 degrees F. Line two baking sheets with parchment paper or silicone baking mats. (If you have only one baking sheet, let it cool completely between batches.)

  • Whisk the sugars, eggs, oil and vanilla in a large bowl until smooth.

  • Whisk the flours, salt and baking soda in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips and dried fruit.

  • Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2 inches apart on the pans. Bake until golden but still soft in the center, 12 to 14 minutes, depending on how chewy or crunchy you like your cookies. Transfer the hot cookies with a spatula to a rack to cool. Serve.

  • Store the cookies in a tightly sealed container for up to 3 days.

  • Active Time: 20 minutes

  • Total Time: 1 hour 5 minutes (includes cooling time)


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