Hi everyone! This week I made a crowd-pleasing favorite: chocolate chip cookies.
Here’s my recipe:
- 10 ounces Ghirardelli 60% cacao baking chips (one bag)
- 1 cup applesauce
- 3/4 cup brown sugar, packed
- 1/2 cup agave nectar
- 2 large eggs
- 2 teaspoons vanilla
- 2 1/4 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Whisk together flour, baking soda and salt in a bowl and set aside. In a separate bowl, mix brown sugar, applesauce, and agave nectar until well combined.
Add in vanilla and eggs, one at a time until mixed.
Gradually add in the mixture of flour, baking soda and salt to the wet ingredients.
If your mixture isn’t as thick as you’d like, add a little flour at a time until it reaches the consistency you would like. I added about 1/8 cup more flour to my mixture. Spoon mixture onto baking sheets. I cover my baking sheets with foil to make cleaning up super fast. Just remove the foil and your baking sheets are clean.
Bake at 375 degrees for 8 to 9 minutes or until golden brown. They should look something like this:
I always bake or cook my dishes for a shorter time than is required. Food can always be cooked longer, but it’s pretty difficult to reverse the cooking process.
My recipe replaced semi-sweet chocolate chips with a darker chocolate chip, butter with applesauce, white sugar with agave nectar and flour with whole wheat flour. These substitutes increase the antioxidants decrease the processed foods in the dish. Here’s the original recipe if you’re every having a super sugar craving!
The applesauce made the cookies just the right amount of chewy, and the 60% cacao baking chips add a great flavor. Kendall Tonyan, a 20-year-old accounting major said she really liked how the applesauce made them a little chewier. Candace O’Neill, a 20-year-old dietetics major, said although she’s never had applesauce in cookies, she really enjoyed them.