I am a cookie monster. I have no restraint on portion control when it comes to cookies. But that’s starting to change, now that I’m becoming more nutritionally minded. I still think it’s ok to have some sweets now and then, as long as you’re reasonable about it.
I used to make the Tollhouse chocolate chip cookie recipe (the pan variation because it’s yummy and faster than individual cookies).
I’ve been tweaking the recipe to make it a little less junky. Here’s what I did. The original ingredient list is on the left and the replacement is to the right in bold:
- 2 1/4 cups all-purpose flour 2 1/4c whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt I use Real Salt which is unrefined sea salt — supposedly more minerals
- 1 cup (2 sticks) butter, softened and real butter, not margerine
- 3/4 cup granulated sugar 3/4c organic Sucunat, which is a brand name of an unrefined sugar. Basically, cane juice in solid form. Supposedly has more minerals. Granulated sugar has none.
- 3/4 cup packed brown sugar I skipped this entirely. Yep, reduced the recipe by half the sugar!
- 1 teaspoon vanilla extract Use the real stuff
- 2 large eggs
- 2 cups (12-oz. pkg.) semi-sweet chocolate chips. I used 1c of “natural” chocolate chips. They have no artificial ingredients.
- 1 cup chopped nuts Omitted because Shane has a possible nut allergy. I suppose I could add raisins for a variation.
I do realize that these modifications do not make these cookies healthy. Not at all. But, it is better than it was before! I cut the sugar in half, and the chocolate chips in half (also reducing the sugar there).
You can definitely taste a difference in these cookies compared to the original recipe. Duh. But they still are sweet, and they still taste good and hit the spot.
Rather than doing the pan variation like I usually do, I’ve been making the dough and keeping it in the fridge. I scoop out just enough for a few cookies and bake them.
Reducing the sugar and chocolate chips has an added bonus — it’s cheaper!