This is the quintessential chocolate chip cookie and the espresso coffee powder adds such a rich flavor to it! You would never know that I gave it the cuisinicity touch: whole wheat pastry flour instead of plain white flour for added fiber, regular smart balance instead of butter to replace saturated fat, and considerably reduced sugar typically used for a batch that makes 3 dozen chocolate chip cookies! I use a little baking soda to this cookie dough, which is unlike me in any of my cookie recipes because I find it’s usually unnecessary added sodium. The reason why I do so in this case, is because it makes the dough rise in the oven and subsequently “collapse” when cooling down which is what gives it that crisp-on-the outside chewy-on- the-inside perfection! Note that I freeze the dough before baking. I find that this is what gives this cookie that wonderful crispy-on-the-outside-chewy-on-the-inside-melt-in-your-mouth deliciousness! So, you do have to plan to make these ahead of time, but oh the joy when you find them ready to go in your freezer! YUM!
Chocolate Chip Cookies
- 1 cup regular smart balance spread– softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla
- 2 tsp instant espresso coffee powder
- 2 large eggs omega 3
- 2 1/4 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 package bittersweet chocolate chips 60% cocoa
Heat oven to 350 degrees
Cream Smart Balance, granulated sugar, brown sugar, vanilla and espresso powder.
Add eggs – beat for at least 2 minutes.
Combine flour, baking soda and gradually add to creamed mixture. Beat well – another 2 minutes – then stir in chocolate chips.
Store in freezer for at least 1 hour. Drop by large teaspoonfuls onto ungreased cookie sheet.
Bake for 8 to 10 minutes or until lightly browned around the edges. Cool and enjoy!