Chocolate Chip Cookies the Sneaky Chef Way
Indulge in a batch of irresistibly soft and chewy chocolate chip cookies with a clever twist, courtesy of "Chocolate Chip Cookies the Sneaky Chef Way." Perfectly golden and brimming with gooey chocolate chips, these cookies sneak in a wholesome boost by incorporating a white bean puree and a blend of white whole wheat and all-purpose flours for added nutrition without compromising on flavor. With just 15 minutes of prep time, this family-friendly recipe keeps things simple while delivering a healthier spin on the classic. Plus, optional chopped nuts add a delightful crunch for those who love a little extra texture. Whether you're baking for a crowd or prepping a snack stash for the week, these cookies are a guilt-free treat everyone will love!
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Recipe Information
Ingredients
- 1.25 cups White whole wheat flour
- 0.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter
- 0.25 cups White bean puree (canned white beans blended until smooth)
- 0.5 cups Granulated sugar
- 0.5 cups Brown sugar (packed)
- 1 teaspoon Vanilla extract
- 2 pieces Large eggs
- 1 cup Semi-sweet chocolate chips
- 0.5 cups Chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the white whole wheat flour, all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the unsalted butter, white bean puree, granulated sugar, and brown sugar until smooth and creamy, about 2-3 minutes.
Add the vanilla extract and eggs to the butter mixture, one at a time, beating well after each addition.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in the chocolate chips and optional chopped nuts using a spatula or wooden spoon.
Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are lightly golden and the centers look set.
Remove the cookies from the oven and let them cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 108 mg | 5% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 13.0 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 63 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
