"If I had to pick a favourite recipe from my cookbook, it would be this one," says Chef Jo Lusted. "My love of cooking began with my grandma baking chocolate chip cookies. I was far too little to be helpful, I'm sure, but we had so much fun. I can just picture her helping me stand on my little wooden chair so I could reach the countertop and scoop out uneven piles of cookie dough. I'd use that same chair to sit in front of the oven and watch the cookies rise . . . eager to give my grandpa one of my masterpieces straight out of the oven."
2 1/4 cups spelt or whole-wheat flour
1 tsp baking soda
1/4 tsp sea salt
1/2 cup softened unsalted butter
2/3 cup organic sugar
1/2 cup honey
2 tsp pure vanilla extract
1 cup dark chocolate chips, 70% cocoa or greater
- Preheat oven to 375°F. Line 2 or 3 large baking sheets with parchment paper.
- In a medium bowl, sift flour, baking soda and salt.
- In a stand mixer fitted with a paddle attachment, or in a large bowl using a spatula, cream butter, sugar, honey, eggs and vanilla, stopping occasionally to scrape down sides of bowl. Gradually add flour mixture until just combined. With a spatula, fold in chocolate chips.
- Scoop out dough in 1-tbsp portions, rolling each into a ball. Arrange on prepared baking sheets, leaving 2 inches between each cookie. Bake, switching and rotating the baking sheets halfway through cooking time, until cookies are just golden, 8 to 10 minutes. Allow to cool on baking sheets for 10 minutes, then transfer to wire racks to cool completely.
Per Serving (1 Cookie)
Before: 220 calories, 10 g total fat
Dish Do-Over: 98 calories, 4.3 g total fat
From: Dish Do-Over by Jo Lusted
Yield: Makes 3.5 dozen cookies