Chocolate Chip Cookies

Now, first things first, I'm not going to pretend that these are 'healthy' cookies. But I have altered the original recipe to make them 'healthier'. How?

- Replacing butter with margarine for good fats and reducing the amount

- Reducing the amount of sugar

- Choosing dark choc chips for a richer flavour and using slightly less

- Opting for wholemeal flour over white (believe me you can't even tell) to add a bit of fibre

- Adding walnuts for more good fats and some extra texture

Coming up to Easter I knew you would all appreciate a chocolately treat (don't miss a blog coming soon on how to survive Easter!), and there is certainly nothing wrong with enjoying a few treats (as long as you don't consume the whole batch in one go of course!). Everybody I've made these choc chip cookies for loved them, and they are frequently requested in my house. They are definitely cookies (as opposed to biscuits- that's right there is a difference!) as they are deliciously soft rather than crunchy and work well to satisfy a chocolate craving. Go on, you know you want to!

 

Chocolate Chip Cookies

100g margarine or table spread

1 tsp vanilla essence

1/3 C brown sugar

1 egg, lightly beaten

1 ½ C wholemeal flour 

½ tsp bicarb soda

1/3 C chopped walnuts

3/4 C dark choc bits

1. Beat margarine, essence, sugar and egg in a bowl with an electric mixer until smooth.
2. Stir in dry ingredients and mix well.
3. Drop level tablespoons of mixture ~5cm apart onto trays lined with baking paper and press down lightly.
4. Bake at 180°C for ~12 minutes or until just golden.
5. Allow to cool slightly on trays first before moving to wire racks to cool completely. Store in an airtight container.

  Makes ~ 24 cookies.