One very famous comfort food for Americans is the chocolate chip cookie. After my very sweet first-take of this famous sweet treat, I have come up with this reduced-sugar chocolate chip cookie recipe. Very high sugar intake leads to a lot of serious lifestyle diseases, primarily diabetes, so I don’t want that to happen to anyone. We have tried this one and this turned out okay. I will try lowering the sugar a little bit more and I will let you know how it turns out.
- Get the silicone baking sheet from this link: https://shp.ee/twnfu9z.
The Ultimate Comfort Food: Make this Reduced-Sugar Chocolate Chip Cookie Recipe
The kids have taken a liking for the Tasty series on Youtube and one of the chefs they are following is Alvin Zhou. So the first recipe we have tried is is his overnight toffee cookies.
Apparently, chilling the cookie batter overnight allows the flavors to meld and produces cookies that have that toffee consistency on the bottom. Hubby likes it so much.
So we modified ours. I like making cookies for them at least once a week because I wanted it to become a part of their happy childhood memories. Wouldn’t it be nice for them to remember when they grow up that our cookie jar was always full of comforting cookies?
Moreover, spending time in the kitchen is good for my mental health. It’s a win-win situation.
Reduced-Sugar Chocolate Chip Cookie Recipe
- Makes 36 medium cookies.
Prepare the cookie batter at least 12 hours ahead for a wonderfully crunchy cookie outside and chewy inside.
- 1 cup white sugar
- 1 cup brown sugar
- 2 tsps. salt
- 1 cup unsalted butter, softened
- 2 whole eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 tsps. baking soda
- 440 g or 4 cups Goya Dark Chocolate Chips
- In a large bowl, whisk together the sugars, salt, and butter until a kind of liquid paste forms. Make sure there are no lumps. To make my job easier, I used a hand mixer.
- Whisk in the eggs and vanilla, beating until light ribbons fall off the whisk. They should remain for a short while on the whisk before falling back into the mixture.
- By this time, I have already removed the hand mixer and started using the spatula from this point on.
- Sift the flour and baking soda together into the butter mixture. Fold the flour into the butter with a spatula. Just watch out not to overmix because this would cause the gluten in the flour to toughen. We don’t want cakey cookies.
- Fold in all the chocolate chunks and make sure that they are distributed evenly. Chill the cookie dough for at least 30 minutes and it can already be baked if you are in a hurry.
Note: However, For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Chilling the cookie overnight will result in the butter hardening once again. So take it out and let it sit in room temperature for at least 30 minutes. Then preheat oven to 350°F (180°C).
- Line a baking sheet with parchment or baking paper. You may also use a silicon cookie mat, which you can get here: https://shp.ee/twnfu9z.
- You may scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Or you can just use a spoon and knife because I don’t have an ice cream scoop. Then I just shaped them into circles, leaving at least 4 inches of space between cookies and 2 inches from the edges of the pan. The spaces will allow the cookies to spread evenly.
- Bake for 12-15 minutes, or until the edges have started to brown. I actually checked at 10 minutes and some batches were okay by that time.
- Let the cookies stay on the baking pan for about 1 minute before moving them onto a wire rack to cool.
- Cool completely before storing in a cookie jar.
Note: I bought a glass cookie jar from Daiso. Not only does it look neat, at least we can see if there are still cookies left.
- How about this? Make This Yummy Peanut Butter Oatmeal Cookies Recipe at Home
Chocolate Chip Cookies and Milk
My children find comfort in eating chocolate chip cookies and dunking them in milk. I am not into that but I guess, TV and those cooking shows have really gotten into them. While cookies are not really very healthy, they are so good. The only thing better about homemade chocolate chip cookies than those store-bought ones is that my creations do not have preservatives.
Do your kids also enjoy cookies with milk? Try making this reduced-sugar chocolate chip cookie recipe and let me know how it turned out.