Friday 4 June 2021


More Nutritious & Healthier Chocolate Chip Cookies


Adapted from Tasty

Makes 9 cookies


1. 130g sugar consisting of 100g brown sugar and 30g white sugar
2. 85g butter and 30g olive oil
3. 1 egg + 1 egg yolk
4. 110g white whole wheat flour (1 cup)
5. 1 tsp vanilla powder
6. 1/2 tsp Nescafe decaf coffee powder
7. 1/2 tsp baking soda
8. 1/2 tsp cornstarch
9. 110g chocolate chips (2/3 cup) containing a mixture of dark, light and white chocolate chips
10. 130g chopped walnuts (1/3 cup)


1. In a separate bowl, mix white whole wheat flour, vanilla powder, Nescafe coffee powder, corn starch and baking soda and set aside.

2. In a large bowl, beat brown sugar, white sugar, butter and olive oil by hand or with a hand-mixer until combined and creamy.

3. Add in the egg and egg yolk and mix to just combined. Don't over-beat.

4. Mix in the dry ingredients until combined. I like to use a sift to sift the flour mixture in.

5. Add chocolate chips and chopped walnuts and mix well with a spatula.

6. Refrigerate the dough for an hour or overnight.

7. Use a trigger-release ice-cream scoop to form 9 cookies on a baking tray laid with a baking sheet.

8. Bake at 175 degree Celsius for 12 - 14 minutes or until golden on the edges. Take them out when they are just barely starting to turn brown and still look doughy. The middle will still be soft. 

9. Let them sit on the baking tray for 2 minutes before removing to cooling rack.

Additional Information:

I have made the original chewy chocolate chip cookies without substituting anything. This version is one that substituted some of the butter with olive oil, and lessened the  sugar content by 20%. It tasted good (not cakey) according to Little FECS, however not as chewy as the original recipe, but soft and tasty., a compromise between achieving chewy cookies and keeping them slightly healthier.

Below is the link to my chewy chocolate chip cookies that contain more sugar and butter

This is the white whole wheat flour I use. It can be bought from Føtex Supermarket for 23.95 DKK. 

Add 100g of brown sugar. In Danish it is called Farin sukker.

Add 30g of granulated sugar.

Add 30g of olive oil.

Add 80g of softened butter.

Mix until combined by hand or mixer.

Add an egg and an egg yolk.

Mix until combined by hand or hand-mixer. Don't over-beat.

In a separate bowl, add 110g of white whole wheat flour.

Add 1/2 teaspoon of baking soda.

Add 3/4 teaspoon of cornstarch. Don't forget 1 teaspoon of vanilla powder and 1/2 teaspoon of Nescafe decaf coffee powder too (not in picture).

Mix in the flour. I like to sift it into the cookie dough, but it is probably not so necessary.

Combine the wet ingredients and the dry flour ingredients.

Now the dough is done :-)

Add chocolate chips anywhere between 50-130g as desired. I usually add 110g of a mixture of white, milk and dark chocolate chips.

Add 50-130g of desired nuts. They are so nutritious and make the cookies more nutritious. It also provide a nice crunch. We like chopped walnuts. We usually add 110-130g of walnuts.

Mix well.

Refrigerate the cookie dough for an hour. This prevent over-spreading when the cookie is being baked in the oven.

Scoop into 9 large balls. I like to use trigger-release ice-cream scoop, but using a spoon will do too.

You can decorate it with a few chocolate chips on each dough ball if you wish (optional)

Bake in the oven for 175 degree celsius for 12-14 minutes until the edges are golden, but still soft and moist in the middle.

Take them out and let cool. You will notice that they are still very soft. They will harden as they cool.

Now it's done :-)

A cross-section view :-)

The chocolate chips on the cookies are still melted on this picture. I was too impatient to take a picture :-P

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