Used all butter instead of canola oil. Used less sugar and a little less chocolate chips. Turned out perfect!
Bev's Chocolate Chip Cookies
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.
175 Reviews for Bev's Chocolate Chip Cookies
Awesome cookies! I used unbleached white flour and added 3/4 c. walnuts. Best chocolate cookie I've ever made!
Outstanding! I followed the recipe exactly, and was rewarded with delicious chocolatey cookies. If you didn't tell someone these were a lower-fat cookie, they'd never know - they taste as good as regular full-fat chocolate chip cookies. Mine turned out crisp around the edges and softer in the center - which I like - but I may try melting the butter next time and reducing the bake time by a minute or two to see if I can get a softer, chewier cookie. These are a definite winner - I made a double batch and after dropping the dough onto the cookie sheets, froze them instead of baking. I bake off a few of the frozen unbaked cookies whenever I need a chocolate fix - this eliminates the problem of wanting to eat them all if you bake them all at once.
loved this recipe, really versatile, always turns out great!!!
I Converted this to be wheat free and loved it!