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Why are these cLet me paint you a picture. Imagine sinking your teeth into a cookie that’s soft and melty on the inside, yet boasts a satisfying crisp and chewiness on the outside. It spreads perfectly in the oven, creating that picture-perfect cookie shape, and is generously studded with chocolate chips. And to top it off, a sprinkle of sea salt for that irresistible savory-sweet contrast.
But here’s the real magic: these cookies deliver all that goodness without the need for chilling the dough overnight. That’s right, no waiting around for your dough to chill. They’re quick and easy to whip up, ensuring you can indulge in freshly baked cookies whenever the craving strikes. It’s the ultimate combination of convenience and deliciousness!
Ingredients:
Baking & Spices:
- 1/4 cups Whole wheat flour (for added fiber)
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 cup Coconut sugar (a lower glycemic index alternative to brown sugar)
- 1 1/2 cups Dark chocolate chips (opt for a higher percentage cocoa to reduce sugar content)
- 1/3 cup Coconut palm sugar (a less refined alternative to granulated sugar)
- 3/4 tsp Sea salt (you can reduce this amount if desired)
- 1 Flaky sea salt (for topping)
- 2 tsp Vanilla extract
Dairy:
- 1/2 cup Coconut oil or avocado oil (healthy fats alternative to butter, melted)
- You can also opt for dairy-free chocolate chips if preferred.
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the whole wheat flour, baking powder, and baking soda.
- In a separate bowl, combine the melted coconut oil or avocado oil, coconut sugar, coconut palm sugar, sea salt, and vanilla extract until well mixed.
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
- Fold in the dark chocolate chips.
- Use a spoon , knife or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Flatten each cookie slightly with the back of a spoon or your fingers.
- Sprinkle a little flaky sea salt over the top of each cookie for that perfect sweet-salty balance.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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What a delightful use for the scoop! Making Italian cookies for Christmas sounds like a wonderful tradition, and I’m thrilled to hear that they all turned out great. From lemon ricotta to sesame and amaretti, those flavors must have made for a delicious assortment. And how perfect that the scoop created just the right size for your cookie tins—no fussing over uneven portions or overcrowded tins. It sounds like your holiday baking was a success, thanks in part to this trusty scoop! Here’s to many more batches of scrumptious cookies in the future!
Enjoy your healthier chocolate chip cookies guilt-free!
Life is short. Eat the cookies.
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