Lower Sugar Chocolate Chip Cookies
These chewy chocolate chip cookies are lower in sugar and sweetened naturally with Sucanat. They don't taste like "healthy" cookies though - they're still a chewy, chocolaty treat.
Servings: 24 cookies
Calories: 150kcal
Ingredients
- 10 Tablespoon unsalted butter at room temperature, divided
- 1 cup all purpose flour
- ¾ cup whole wheat flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- 1 cup sucanat (see note)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 Tablespoon vanilla extract
- 5 ounces bittersweet or dark chocolate, chopped
Instructions
- Heat a small skillet over medium heat. Add 5 Tablespoons of the butter and cook, swirling often until fragrant and golden brown. Pour into a small heatproof bowl or measuring cup and cool completely.
- Whisk together all purpose flour, whole wheat flour, baking powder, salt and baking soda in a medium bowl. Set aside.
- Add the remaining 5 Tablespoons of unsalted butter, the cooled browned butter and the sucanat to the bowl of a stand mixer fitted with a paddle attachment. Cream the butter and sucanat together until the mixture becomes pale and fluffy but granular in appearance (about 2-3 minutes).
- Add egg, egg yolk and vanilla to the creamed butter mixture. Mix on medium high speed until the mixture becomes very light and fluffy and resembles buttercream frosting (another 3 minutes)
- Add the flour mixture to the butter mixture, and mix on low speed, just until all of the flour mixture is incorporated (about 1 minute). Add the chopped chocolate and mix at low speed until it is evenly distributed (about 30 seconds).
- Cover cookie dough completely with plastic, or transfer to and airtight container. Refrigerate for at least one hour, or up to 2 days. Alternatively, cookie dough can be frozen to bake at a later date (thaw at room temperature before baking).
- Move oven racks to upper middle and lower middle positions and heat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats (NOTE: Cookies made on silicone mats will spread more than those baked on parchment). Scoop dough in roughly 1 ½ to 2 Tablespoon portions, form into balls and place about 2 inches apart, flattening slightly. Bake for 12-14 minutes, switching and rotating sheets halfway through baking time, until cookies are golden brown at edges but still soft in the middle. Don't overbake. Cool cookies on baking sheet. Once they are completely cooled, transfer to an airtight container to store.
Notes
Sucanat is unrefined, dehydrated cane juice. Find it in the natural food aisle, natural food store or bulk section. Wholesome is the brand I have seen most commonly.
Nutrition
Calories: 150kcal