These are one of the best chocolate chips cookies! They are soft and chewy and so decadent with the chunks of dark chocolate. They are so easy to make and no chilling time required. Dip them in a tall glass of cold milk and watch how they melt in your mouth!
There are so many variations of this recipe, but regardless, they are such a family favourite that everyone loves! When I would make them with my students, there was one recipe in particular they really loved. It just happened to be one that had twice as much sugar as this recipe. I would often tease them, and say they had a sweet tooth. Now, when I make cookies or sweets for my family and friends, I tend to cut back the sugar for various health reasons.
This recipe has less sugar then most, and I could still cut back. I love the flavour of maple syrup, and I added spelt flour for added nutrients. My next recipe will have more changes to apt up the nutrient content and yet keeping in mind, it’s a snack to be enjoyed!
Easy Chewy Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup raw fine sugar
- 1 egg, room temperature
- 1 tsp vanilla
- 1 tbsp maple syrup
- 1 1/2 cups organic all-purpose flour
- 1/2 cup organic light spelt flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup dark chocolate chunks
Instructions
- Preheat oven to 350º F.
- Make sure butter is softened before beating by leaving it at room temperature or placing it in the microwave for 10-15 seconds. Cream together butter and sugars until creamy and light in colour. Blend egg, vanilla and maple syrup until well combined.
- Stir in flours, baking soda and salt. Stir in chocolate chips.
- Use a scooper or tablespoon, and drop onto baking sheet lined with parchment paper.
- Bake for 10-12 minutes,until golden brown around the edges.
- Let cool slightly and transfer to cooling rack. Enjoy.
Nutrition
Beat soft butter and sugars until creamy and pale in colour. Add your egg, vanilla, and maple syrup. Beat just enough the ingredients are well combined. Add the dry ingredients and chocolate chunks.
Using a scooper or tablespoon to drop dough onto the baking sheet, lined with parchment paper. I baked mine for 11 minutes and at that point the edges were starting to get golden and the bottom were perfectly baked.
