Who doesn’t love a good chocolate chip cookie? Not me. I love ‘em! What’s the problem? There are very few redeeming qualities in chocolate chip cookies (other than that they’re delicious). They’re not exactly health food, are they? With the holiday weekend upon us, I decided to make some cookies, since everyone is home. But I didn’t want to make the same, plain old chocolate chip cookies. I decided to experiment with my Ezekiel mix and three different kinds of chocolate chips. (Not sure what Ezekiel Mix is? Read about it here and here.) This is what I came up with.
Ezekiel Mix Triple Chocolate Chip Cookies
Ezekiel Triple Chocolate Chip Cookies
Adapted from a recipe by Ghirardelli
1 cup salted butter, softened
1 1/2 cup granulated sugar
1 tablespoon molasses (you can substitute 3/4 cup of the sugar and the molasses for brown sugar. See how to make your own brown sugar here.)
1 tablespoon vanilla extract (real is better!)
2 large eggs
3 cups chocolate chips (I used an even mix of white chocolate, semi-sweet, and 60% cacao chips)
1 3/4 cup all-purpose flour
1/2 cup Ezekiel flour
1 teaspoon baking soda
1/2 teaspoon salt
In a large mixing bowl, combine butter, sugars, and molasses. Stir on medium until creamy. Add vanilla and eggs, one at a time, and mix on low until combined. Add salt, baking soda, and flours. Stir on low until flour is incorporated. Then add chocolate chips and mix until the chips are evenly distributed in the dough. Put cookie dough into refrigerator while preheating your oven to 350 degrees Fahrenheit. When oven is ready, remove cookie dough from oven, form cookies, and place them on an ungreased cookie sheet. Bake in preheated oven for 7-10 minutes or until to desired doneness. Allow to sit on cookie sheet for a few minutes after removing from the oven, then transfer to a cooling rack.
Here’s my photo step-by-step.
All ingredients assembled, except for the real vanilla extract. Don’t forget it! It makes these cookies extra delicious!
Mix together butter, sugar, and molasses. If you prefer, or if you don’t have molasses, substitute 3/4 cup of the sugar and molasses for brown sugar. Basically, I’m making my own molasses, but I’m letting the mixer do the work. Want to learn how to make it yourself? Check out my tutorial here.
Next. I added the eggs and vanilla extract, making sure to scrape down the sides of the bowl.
When the eggs and vanilla were incorporated, I added the salt, baking soda, all-purpose flour, and Ezekiel flour. You can see it on the right. It’s a tad bit darker than the all-purpose flour.
Finally, I added the chocolate chips. I added about 1 cup of each kind of chocolate chips: white chocolate chips, semi-sweet chips, and 60% cacao chips.
When the chips were well combined with the dough, I removed the bowl from my mixer and popped it into the fridge while I preheated my oven. Could I have preheated my oven before I started making the cookies? Certainly! But I’ve found that refrigerating the dough just a bit before baking the cookies helps the cookies hold their shape better when baking them.
When the oven was hot and ready, I used a 2 tablespoon scoop to form my cookies and placed them on an ungreased cookie sheet. Then I put them in the oven for about 9 minutes until they were done.
I rotated the pan once during cooking to ensure the cookies baked evenly, and removed it when the cookies looked just a tad bit underdone. I left them on the cookie sheet to finish baking.
This finished baking the cookies so they are just as I like them: chewy centers with crisp edges!
These were a bit hit! My kids (who are notoriously picky when it comes to asking them to eat “healthier” food) loved them. They said they couldn’t taste the Ezekiel flour. I could, and I liked it. It added a little more depth to the flavor. Next time, I may back off the sugar just a bit, because I think the beans in the Ezekiel mix add a certain sweetness making some of the sugar unnecessary.
So I made my cookies a tad bit healthier with some Ezekiel flour, and my kids loved them. Win-win for me and my family!
