Meet a better for you chocolate chip cookie that we might even prefer to the back of the bag recipe. Thanks to coconut oil, these cookies are moist and chewy on the inside and crispy around the edges—the best of both worlds! The recipe uses white whole wheat flour, which has the texture and flavor of all-purpose flour but four times the fiber. Chopping your own chocolate (versus using chips) is worth the extra couple of minutes: that way you'll have bits and pieces of chocolate in every bite, with molten pockets throughout.
1¼ cups white whole-wheat flour
½ cup rye flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¾ cup extra-virgin coconut oil, in solid form
¾ cup granulated sugar
½ cup packed light brown sugar
1 large egg
1½ teaspoons vanilla extract
1 cup chopped dark chocolate (about 6 oz.)
¼ cup chopped walnuts, toasted
Sat fat 5.96g
How to Make It
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Whisk together the whole-wheat flour, rye flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Beat the coconut oil, granulated sugar, and brown sugar with an electric mixer on medium speed until blended, about 1 minute. Add the egg and vanilla and beat to combine. With the mixer on low, add the flour mixture and beat just until combined. Fold in the chocolate pieces and walnuts. Using damp hands, shape the mixture into 28 balls and place on the prepared sheets.
Bake until the edges are lightly brown, 12 to 14 minutes.
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