Every so often I get the urge to create a ‘non health-i-fied’ recipe and when I do – I absolutely go for it.
These cookies are the perfect classic bakery style chocolate chip cookie! In by this, I mean that they’ve got the most delicious crispy outside by being oey, goey, delicious on the inside. Not to mention the melt in your mouth buttery flavour they have as they’re made with real, grass fed, organic butter (there’s nothing quite like it imo!).
Although I didn’t want to ‘healthify’ this recipe by using whole grain flour, making them dairy free, or low sugar – there are a few ways I always try to ensure my baked goods are not completely taxing on one’s health – in body or mind!
Here’s How I Ensure my ‘Non-Healthified’ Baked Goods aren’t Taxing on the Body:
- I always use organic ingredients – this is especially important when it comes to white flour and sugar as these are some of the top sprayed foods
- When it comes to butter – I use pasture raised, organic, and grass fed
- As for white flour – along with ensuring it’s organic – I always look for unbleached
- When it comes to eggs – I use pasture raised and organic
- For sugar, I use organic raw cane sugar instead of refined white/ brown sugars
- I’m mindful of my blood sugars – I do my best to enjoy these cookies as a dessert rather than on an empty stomach to minimize glucose spikes
- I let myself ENJOY – without feelings of stress or guilt! Sometimes a classic chocolate chip cookie feels good for the soul and is exactly what we need! <3
Ingredients
Wet Ingredients:
– 1 stick pasture raised butter
– 1 cup raw cane sugar
– 1 large pasture raised egg
– 1 Tbsp. real maple syrup
Dry Ingredients:
– 1 and 1/2 cup unbleached white flour OR to health-i-fy: 1 and 3/4 cup spelt flour
– 1/2 tsp. baking soda
– 1/4 tsp. sea salt
Other:
– 1 cup dark chocolate chips or chunks (I prefer chunks for an extra boost of chocolately goodness)
Instructions
– Pre-heat oven to 325 F convection
– Mix the wet ingredients with an electric mixer until well combined. You want the butter to be completely incorporated – but not get to a point where the mixture looks too fluffy.
– Place the dry ingredients into a bowl and mix until well combined. Be sure there are no chunks of baking soda
– Add the dry ingredients to the wet ingredient bowl. Mix well with your hands (hands really do the best trick with this despite being messy!).
– Fold in chocolate chips – be careful not to over mix. Once you can form one large ball with the dough – you should be done mixing!
– Place the bowl of dough (in the large ball) in the freezer and allow to sit for 15 or so minutes
– Remove from freezer and put into golf ball sized shapes on a cookie tray. Ensure to not ‘overly press them’ into balls or flatten them
– Bake at 325 F convection for 8 min on the middle shelf of your oven. Check them after this – if the tops are still super wet looking, allow to cook for another 1-2 min. Then remove from oven & allow to sit for 7-10 min before removing to cook on a plate or rack. NOTE: The cookies should still look somewhat goey when you take them out – but they will firm up once you remove them. They’re easy to overcook so watch carefully, and do not be afraid if they still look moist on top when you take them out – believe me when I say the will firm up once you remove!
– ENJOY!
