Another winner from Cooking Light! You can find the original here: Double-chocolate chip cookies
- I use organic cane sugar (Florida Crystals)
- Whole wheat white flour in place of all-purpose
- Melted organic coconut oil (refined so there is no coconut flavor) instead of canola
- I don’t think the chocolate chips I used were “bittersweet,” they were Ghiradelli and said 60% cacao on the bag. I use these for all my chocolate recipes now.
I flattened the dough a little before baking because the first batch didn’t flatten out at all and kept their dough ball shape. I calculated these have about 6g of sugar per cookie, not including the chocolate chips (we’re talking 2-3 chips per cookie here). In contrast, the mint Newman-O’s cookies that I used to buy had 9g per cookie (which, by the way, are really delicious). These babies won’t win any beauty awards, but they get the job done.