There’s nothing like a classic chocolate chip cookie. Chewy and a little buttery they are a treat like no other.
I hardly ever make them because they disappear in a flash.
My daughter sneaks them before breakfast. I have found them stashed on my son’s windowsill, behind the roman blind. (He can eat half a dozen in a sitting if I don’t tuck them away and dole them out one at a time.)
My kids are not starved for homemade treats but when classic chocolate chip cookies are in the house they behave like they haven’t seen a sweet in months.
This is a healthier version of the classic chocolate chip cookie. I reduced the sugar by 1/3 which improved the flavour balance and I added a little molasses to make the texture chewy. I use whole wheat or spelt flour, add ground flax or wheat germ and I cut back on the chocolate chips. (Don’t worry, there are still loads).
The result is a chewy, buttery chocolate chip cookie with substance and lots of flavour.
Molasses Chocolate Chip Cookies
(Adapted from Saveur)
Makes about 4 dozen cookies
- 2 ¼ cups whole wheat or spelt flour (all purpose is fine too)
- 3 Tbsp ground flax or wheat germ
- 1 tsp baking soda
- ½ tsp salt
- 1 cup butter, softened
- 1 cup sugar
- 3 Tbsp Crosby’s Fancy Molasses
- 2 eggs
- 2 tsp vanilla extract
- 1 ¼ cups chocolate chips
- In a medium bowl combine the flour, flax, baking soda and salt.
- In another, good sized bowl cream butter and sugar.
- Add molasses then eggs one at a time. Mix in vanilla.
- Gradually add the dry ingredients until a dough forms.
- Stir in chocolate chips.
- Drop by tablespoonful on a parchment lined baking sheet.
- Bake for 8-9 minutes at 375 F.
Don’t cook them too long if you want them to be chewy.
Do you prefer rolled oats in your chocolate chip cookies? Take a look at my recipe for oatmeal chocolate chip cookies with dried cranberries.
One more thing…
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