Apr 20 2010

A cheaper, healthier chocolate chip cookie

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!



9 Responses to “A cheaper, healthier chocolate chip cookie”

  1. Sounds really good to me! I like to use Spelt flour, that would probably work. I wish I had a cookie recipe that used extra virgin olive oil. :)
    .-= Charla @ Healthy Home Blog´s last blog ..UBP10 After-Party! =-.

  2. I do something similar, but I also reduce the butter by half. I only use one stick of butter and it turns out just as good as the original, but with way less fat!
    .-= marybeth @ http://www.babygoodbuys.com´s last blog ..April 21: Printable Coupons and Deals for Babies R Us / Toys R Us Sale Event =-.

  3. I do a lot of similar modifications too, except that I substitute applesauce for half the butter. So for this recipe I’d use 1/2 cup applesauce and 1 stick of butter. It helps to keep the cookies soft and moist too :-)

    And if you ever want to cut back on your sodium, reduce the amount of salt you add, unless you’re doing a complicated recipe and need a reacting agent you can totally nix the salt, or just add a dash.
    .-= Renae´s last blog ..Not Me Monday -Country Edittion =-.

  4. I like Marybeth’s idea of using less butter. I have found when using butter in place of margerine the cookies are too oily. Maybe try part brown sugar along with Sucunat to get the tollhouse taste. I think brown sugar makes choc. chip cookies better.

  5. MOM margarine is fake and full of weird things! We will talk about this when you are here :D. And maybe we’ll just have to experiment with this recipe a little more.

  6. I like the idea of making the recipe healthier – then I can feel less guilty when I’m chowing down! :)
    .-= Christi´s last blog ..Dishes Deal =-.

  7. Butter is good for you! Don’t worry about reducing it :-). Read Nourishing Traditions and she’ll convince you of the virtues of butter ;-).
    .-= Susan´s last blog .. =-.

  8. I’d second the rec to half the total sugar, but have half the sugar you do use be brown sugar. Alton Brown did a show on chocolate chip cookies once. The brown sugar (or rather the molasses in the brown sugar) helps to make the cookies more chewy. That is if you like a more chewy cookie.

  9. I make a similar recipe and I use 1/2 butter and 1/2 coconut oil instead of all butter and it is really good and gives it a slight coconut flavor too. I haven’t completely changed the sugars but I will try that soon. Thanks for posting!
    .-= Gretchen´s last blog ..Blogger baby =-.

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Hey! I'm Kacie, wife to Shane and mother to Jonathan (7), Vivienne (5) and Amelia (2) . I write about my family's finance: how we save money, improve our spending, and plan for the future.

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