Did you try making your very own homemade chocolate chips, er, chiumpks?!
Yes, they’re different than store bought ones…
But we really like them! And, I think I’ll keep playing with them to see about making them with butter…just to see if that works too!
I have really enjoyed munching on the trail mix…I love the combo of all the nuts with the fruit…and of course the CHOCOLATE!!
So now, here’s a recipe for Chocolate Chip Cookies, using unprocessed flour and sugar. These have a different flavor than you’re probably used to with a CC cookie…because all of the good stuff hasn’t been stripped out of the ingredients you’re putting in.
We think they’re just as good, if not better…
And when I’ve fed these to company (minus the homemade chocolate chips…I just tried those this week), they LOVE them. And they don’t even know there’s good stuff in them!
Chocolate Chip Cookies
2 sticks butter, melted
1 1/2 cups rapadura or sucanat
1 t. sea salt
1 t. baking soda
1 t. vanilla
2 1/2 cups whole wheat flour
1/2 – 1 cup homemade chocolate chips (I tend to be a little stingy on the chocolate chips that are homemade…I kind of want the batch to last longer!)
Mix melted butter and rapadura. Add eggs and stir well. Mix in salt, baking soda and vanilla. Stir in the flour until all combined. Fold in chocolate chips. Drop teaspoon sized pieces of dough onto a cookie sheet. Bake at 350 degrees for 10-12 minutes.
Now, of course I picked out some of the prettier ones to show you…and just so you don’t wonder why some of yours didn’t turn out that pretty…
The homemade chocolate chiumpks in these just melted allllll over the place.
Maybe we could call those Chocolate Swirl Cookies?! (Sounds better than Runny Chocolate Blob Cookies.)
The good thing is…they taste great no matter what!
My kids had NO complaints about eating the ugly less fortunate looking ones.
Stay tuned for our next recipe…Peanut Butter Raisin Balls…sent in by Krista.
As you can tell, this series of healthy treat recipes is not going to end any time soon! I still have to talk about smoothies and coconut macaroons and…
There are SOOO many great things to make. Please send me any ideas you would like to share!
You can also try substituting 1C of Barley flour for 1C of W. Wheat. It’s tasty! I also used raisins and walnuts instead of chocolate and added 3/4t of pumpkin pie spice. Yum!
Thanks so much ! im definatly gonna try this one!:)
Tracy N says
I made them just like the recipe and they were yummy. I plan to substitute other sweeteners next time. Will comment when I do.
Tracy Nicks says
I made these tonight with one stick of butter, 1/2 cup honey, and 1/2 cup maple syrup. I also just mixed everything together randomly. They were cake-like with a delicious buttery taste!
I’ve made these before with store-bought chocolate chips and they’re delicious! I tried the other night with homemade chocolate chips (using coconut oil because I didn’t have another stick of butter to spare for the chips) and the chocolate didn’t just run all over the cookies – the cookies got all liquidy and ran into each other! I kept looking through the window hoping they’d start baking, but after 10 minutes I just had a cookie sheet sized mess of runny half-baked dough. This has never happened to me before! Do you suppose it could have been the coconut oil in the chips?
Oh, weird…I don’t know. My homemade chocolate chips do get runny, but the cookie itself usually does fine. It could have been the oil, but that’s still weird. Maybe add a little more flour to the cookies next time? Just a guess.
Tracy N. says
I made these tonight. A few changes: I used 2 tsp. vanilla extract (not homemade) 10 drops of liquid stevia, 1 1/2 tsp baking powder, 2 cups of chocolate chips, 3/4 tsp. coarse sea salt (needs to be coarse), and 2 3/4 cup freshly ground white whole wheat flour. I did not melt my butter, but instead creamed it with the sucanat and stevia, then mixed in eggs and vanilla for 2 more minutes and then added everything else. These were DELICIOUS and are now my family’s chocolate chip cookies! Now, I will work on a gluten free recipe:)
Jenny R says
These are the best cookies I’ve ever made. No joke. However, the first time I accidentally used baking powder instead of soda, but the resulting cookies were so fluffy and yummy, I keep doing it. I’m about to make a batch right now! :D
Mrs W says
is there a chocolate chip recipe (whole wheat flour) that uses coconut oil instead of butter
I also would love to find a cookie recipe with barley flour. Since there isn’t as much gluten in barley compared to wheat, it doesn’t quite work well to totally replace the barley for wheat flour.
[email protected] says
Unfortunately, Laura doesn’t have a recipe for cookies with barley flour.
It should work though in this recipe to substitute the butter for
coconut oil. Let us know how it turns out if you give it a try! :)
I was wondering if these cookies are chewy or gooey or crispy or crunchy? Does the fact that the butter is melted affect this? I have always whipped the butter (or coconut oil or palm shortening) with the sugar and then the rest… When I do it this way the butter makes a crispy cookie that my hubby is not a fan. Thanks! I’ve been enjoying you site again – recently re-discovered in my too-long favorites. :)
These turn out soft and a little bit gooey for me. I try to take them out of the oven when they are just slightly underdone so that they don’t get too crispy!
I was out of eggs and substituted 1/2 C. applesauce (our is homemade and really thick) and they turned out great. I also was out of vanilla and used almond instead…I think I’m going to try peppermint for the Christmas Season, they were delicious!
Chocolate chip cookies rarely work out for me but this one did. I had almost given up on cc cookies. I subbed a bit. Cut sugar down to 1 cup (part brown & white) and added 1 dropper of vanilla creme stevia. Also added 1/2 t baking powder to give them a little more lift. They came out fantastic!
Something that drives me crazy. A great recipe is posted and down in the comments many people just want to change it up, make it their own. Is this pride?!? I mean seriously, the cookies are wonderful and you don’t need to change anything! If you do, it becomes your recipe…not hers.
I’m sure they are wonderful just as they are. However,the ingredients used aren’t suitable for different food intolerance’s. I’m lactose intolerant and thus cannot use butter, so it’s nice to see
other people’s ideas for what they’ve found to be a good butter substitute.
and still have the cookies hold up, or what doesn’t work! Others can’t have gluten and need idea’s for a wheat substitute. Others don’t want to eat as much sugar as what’s included. It’s handy to see
what others have done so that I don’t need to experiment (for me, mess up ;-) so I can find something that’s close enough to work. I love Laura and her recipes, I’m not trying to change her sometimes people just need to tweak it to suit their own food needs.
These are wonderful!I will make these again!Thankyou! I only used a stick and a half of butter and they still turned out great!