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Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1226 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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174 Reviews for Bev's Chocolate Chip Cookies

08/12/2010
Anonymous

Awesome cookies! I used unbleached white flour and added 3/4 c. walnuts. Best chocolate cookie I've ever made!

Comments
08/09/2010

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.

Comments
08/06/2010
Anonymous

loved this recipe, really versatile, always turns out great!!!

Comments
08/06/2010
Anonymous

I Converted this to be wheat free and loved it!

Comments
07/29/2010
Anonymous

Fantastic recipe! We substituted the oats with almond meal and added some fresh banana - and oh my god!!! The ymmiest cookies ever!!!

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