Unless you really enjoy the taste of whole wheat goodies! I wouldn’t try these with regular whole wheat, though. Used white whole wheat instead of all-purpose flour.Used half coconut sugar and half unrefined sugar instead of granulated and regular brown sugar and reduced it by 6 ounces.Replaced the butter with coconut oil and reduced it a little bit.These were the healthy changes I made to the original New York Times recipe! He said that they were softer and had a little crunch to them (he was talking about some undissolved unrefined sugar). T’s reaction? He liked this healthy version even better… and he never does that! He’s all about the “naughty” stuff. I was really shocked that my healthier version was almost as good! And Mr. The original New York Times chocolate chip cookies are really the best chocolate chip cookies (and perhaps cookies, in general) I’ve ever had and I can’t control myself around them. :) They still have that amazingly chewy texture and as long as you use the correct amount of chocolate (I know it’s a lot but just go with it!), you can’t even tell they’re whole grain. So I created a slightly healthier version! He’s happy, you’re happy, we’re all happy. He’s been asking me for two years to post this recipe and I’ve always refused because it seems like every other blogger out there has already posted it (they’re that good!) and because I didn’t think my readers would like me posting such a nutritional abomination. T likes it, his typical response is, “Eh, it’s not the New York Times cookies.” Whenever I make a new recipe (cake, brownies, whatever) and I ask how Mr. T’s favorite baked good is without a doubt the New York Times chocolate chip cookies. A group of food bloggers and I have gotten together to do a husband appreciation post. The famous New York Times chocolate chip cookies made healthier! Just as good, soft and chewy, but with less sugar, fat and made whole grain.
0 kommentar(er)
