Healthified Chocolate Chip Cookies

  • Yield: 5-6


3cups unbleached all-purpose flour
1-1/2cup white whole wheat flour
2teaspoons baking soda
2teaspoons baking powder
2teaspoons salt
1 1/4cups sugar
1cup brown sugar
1cup (2 sticks) chilled, unsalted butter
3/4cup organic virgin coconut oil, chilled (available at natural food stores)
4 eggs
1/4cup cold, reduced-fat milk
4teaspoons pure vanilla extract
2cups mini dark chocolate chips


  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine your first five ingredients (all-purpose flour through salt). Stir well. Set aside.
  3. Using a stand or handheld mixer, cream together sugars, butter and coconut oil until just combined(one to two minutes).
  4. Add eggs vanilla, and milk to butter mixture and mix on medium-low until well combined (about one minute).
  5. Stir in chocolate chips by hand.
  6. Wrap dough in plastic wrap and refrigerate for 30 minutes or up to one day.
  7. Line a cookie sheet with parchment paper (to prevent the bottoms from browning). Place cookie dough in 1 Tablespoon increments onto baking sheet (they will spread; avoid placing more than 12 balls on a standard baking sheet). Refrigerate dough between batches.
  8. Place cookie sheet in a 350 degree oven for 8 to 11 minutes. Remove cookies from oven when they appear slightly under baked. Allow them to rest on the baking sheet; then transfer to wire rack for 30 – 60 minutes. Store in air-tight container for up to three days, or freeze for up to three months.

Katie Newell,