They are made with mostly whole-wheat flour.
They don’t contain high-fructose corn syrup or artificial additives.
They can be made with organic ingredients.
Another reason I am posting this recipe is because some who just recently switched to “real food” may not have a good recipe in their files for homemade cookies and cakes. Before our family’s drastic transformation to real food I used to solely rely on Betty Crocker boxed cake mixes for birthday celebrations. When it came time to celebrate the first birthday after our “100 Days of Real Food” pledge I was at a loss for making a homemade cake from scratch. So this cookie recipe will be the first of a (very small!) series for those of us that want to occasionally indulge in something extra special without having to rely on mass produced food.
So just to be clear this is one of the few recipes on this blog that would not be “approved” during the “10 Days of Real Food” pledge, but this could also be the perfect reward after working hard to successfully complete your pledge!
In a small bowl, mix together the dry ingredients with a hand-held whisk including the flour, baking soda, and salt.
In a large, separate bowl use an electric mixer to cream the butter. The butter is the KEY ingredient in this recipe and for best results it must be “slightly” colder than room temperature. I usually take my stick of butter out of the fridge and let it sit on the counter for a half hour or so before making the cookies. If your butter gets too soft/warm you can alternatively chill the cookie batter after mixing everything together.
Add the egg, both sugars, and vanilla to butter until well mixed. Scrape sides of bowl as necessary.
With the electric mixer on low, add the flour mixture (in batches) to the butter mixture.
With a large spatula stir in the chocolate chips.
If you have time, and for the very best results, it is recommended that you chill the batter for 10 – 15 minutes before putting the cookies in the oven (even if your butter was the perfect temperature!).
Put spoonfuls of batter on an ungreased cookie sheet and bake for 7 – 9 minutes. Transfer cookies to a cooling rack.
The whole family ate ’em up, and asked for more !!!! I used mini chocolate chips. It turned out wonderful !!!
I make mine with coconut sugar. They are soooo good and it has a low glycemic index.
Love this recipe and feel a little better about serving these cookies to my family. I don’t even use the white flour in this recipe . I use all wheat 1/2 and 1/2 flour and my loves it. Great recipe!
Could I sub earth balance vegan “butter” whipped organic spread for this? My son is allergic to dairy.
Hi. Our non-dairy sub for baking is typically coconut oil.
I consider myself to be a good cook and terrible baker. These turn out perfect every time. I think the tips on temperature really help. No more sad flat cookies for me, and they taste great! Thanks.
Hmmm, mine seriously flattened out, and even dripped off the cookie sheet! I used all whole wheat flour, but other than that, followed the recipe exactly. Where do you think I went wrong?
Hey EC. Were all your ingredients fresh?
What brand of chocolate chips do you use?
Can this batter be frozen for future use, or is it just as good to make a few extra cookies and freeze those?
Hi. I’ve frozen the cookies but not the batter.
If you having trouble finding it in stores, there are plenty of places to order it online.
You can make these with out the mixer.
I have a question about raw sugar, is that different than white sugar “granulated”?
Yum! We bake often, more than we should, and enjoyed these cookies. I have never chilled my cookie dough before making these. Not sure if it was from chilling, but these puffed up nicely while baking. I like that they are “healthier” with the whole wheat flour.
I love a good chocolate chip cookie, and these were amazing!
I must add that I used local honey instead of white sugar (equal amount) and I also used all whole wheat flour and they turned out perfectly!
I am making a double batch (to be able to freeze one batch).
I hope they freeze well.
Just made these with my almost 2 year old and I have to say they are yummy!! Next time I will try all whole wheat. Is there a reason you did the recipe with some white flour? Do you have a better recommendation to replace the white flour? I’m just starting to branch out to new flours!
Hello. Through experimentation, Lisa found the blend of flours to work best in this recipe.
Can I substitute the brown sugar and white sugar for honey or maple sugar? These sound good and easy to make but I’d like to cut out all the processed sugar.
Hi there. Using liquids would change the consistency. If you experiment, let us know how it goes.
Do you know nutrition facts for these cookies?
Hi there. We do not provide nutrition details on recipes. This post explains the philosophy behind that: https://www.100daysofrealfood.com/healthy-eating-defined/.
I just made these with gluten free flour and followed all the other steps and these are literally the best chocolate chip cookies I’ve ever had. Thank you Lisa for all your hard work putting these recipes and site together. I also have both of your books and they are my go to’s before anything else.
Can you substitute the stick of butter with half a cup of almond butter as long as you chill the dough in the fridge for about 10 mins before baking?
Hi. That is not something we have tried.
Hi, I love your site and have enjoyed many of your recipes BUT I can no longer follow you because of so many distracting pop up ads.