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Bev's Chocolate Chip Cookies

Spring 2004, The Essential EatingWell Cookbook (2004), July/August 2012

Your rating: None Average: 4 (1249 votes)

EatingWell reader Beverley Sharpe of California contributed this recipe. She updated a favorite treat by cutting back on sugar and incorporating whole grains. To increase protein, she replaces the rolled oats with 1 cup almond meal.



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175 Reviews for Bev's Chocolate Chip Cookies

10/25/2010
Anonymous

Made them just how the recipe is listed... amazing! Even my reluctant boyfriend loved them :D And the best part: only 99 calories each!

Comments
10/16/2010
Anonymous

I changed this recipe up a little bit also; used egg substitute instead of the large egg, reduced granulated sugar by about 2 tablespoons, only used 3/4 cup of chocolate chips, and added 2 tablespoons of toasted flax seeds, 1/4 cup each of cranberries and dried, chopped dates. The seeds added a slightly nutty flavor and the cranberries added a little tartness. The cookies were very "well-received" by my husband and teenagers!

Comments
10/15/2010
Anonymous

Just want to tell you these are the best cookies - my whole family loves them. I use "Hersey's" Dark chocolate chips and 1/2 cup chopped walnuts in the recipe and I can't keep them in the house. Of course I share them with others! Thanks for this wonderful recipe.

Comments
10/15/2010
Anonymous

These are very good - taste wonderful and look beautiful. I don't think I will ever make chocolate chip cookies any other way!

Comments
10/09/2010

OMG these cookies are fantasic. Followed the recipe exactly but added 3/4-1 cup chopped pecans and used Hershey's peanut butter and milk chocolate chips.Cooked about 13-14 minutes. I'm making another batch today. My new favorite chocolate chip cookie recipe. Best one I've made.

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