Chocolate Chip Cookies

baked cookies cooling on trayWhen you find a good recipe, you just know it’s good, there’s no need to keep looking for a better one. This is one of those. I have found no need to try any other chocolate chip cookies recipes since finding this one many years ago from Cook’s Illustrated.

OK, that’s not quite true, my tastes and nutritional expectations have evolved over the years, and I no longer make these chocolate chip cookies quite as often as I used to, which has been beneficial for my waistline.

For awhile, I made these cookies with only whole wheat flour. And then I tried only half whole wheat flour to appease my kids.  And why not try oat bran and ground flax seeds at some point. And in yet another variation, I tried some of the sugar substitutes, just to see how “healthy” I could make these cookies.  Obviously, that was before I realized how unhealthy artificial sweeteners were and before I had established My 5 Rules.

Stirring chocolate cookie dough

But in the end, it was the chocolate chip cookies with the real sugar and all purpose flour that really made my family and guests happy. And since I cook to make others happy, that’s what I’m sticking with, but now we save these chocolate chip cookies for special occasions instead of a weekly event.

Food For Thought

Yeah, I know, this is probably the wrong recipe to even act like there was a lot of fore thought put into the ingredients and how these chocolate chip cookies might affect my health.  I know there are a lot of people out there who won’t touch any recipe that has flour in it, much less white flour, but flour doesn’t bother me too much.  I don’t make these cookies very often, and I certainly don’t eat the whole batch when I do, so it works out fine with my theory of moderation.  Having said that, I am certainly happy with my other cookie recipes that use coconut flour instead, but that’s on another page.

The sugar here kinda freaks me out, it’s a virtual boat load, 1 1/2 cups!  But you know what makes me feel better?  That the average American consumes a little over one cup of sugar a day, so as long as I eat only one or two cookies a day, I’m way better than average!  OK, there’s no getting around it, there’s too much sugar and flour in this recipe to make any claims of being remotely healthy, but they are really tasty cookies.

placing chocolate cookie dough on tray

At least there are a few redeeming ingredients in these cookies.  There’s a bunch of butter, which I firmly believe is much better for you than most doctors and medical institutions would have you believe, plus there are some eggs, flax seed and oat bran.  I’ve heard some rumblings that flax seed may not be all that it is made out to be, but I’ll leave that for another day.

If I’m being fair, I have to admit these cookies are about the worst item I make for my family, not as bad as my cinnamon buns, but I’ll take just a sliver of solace in knowing that even these horrible for you cookies are still far and away less damaging than store bought cookies or even the high end gourmet cookies made with hydrogenated garbage at some local bakeries.

stack of chocolate chip cookies

Chocolate Chip Cookies With Flax Seed And Oat Bran
Cook time
Total time
soft, chewy chocolate chip cookies, feel free to add just a touch of flax seed and oat bran, delicious!
Serves: 24 cookies
  • 2 cups all purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 12 tablespoons unsalted butter, melted but not still hot
  • 1 cup dark brown sugar
  • ½ cup granulated white sugar
  • 4 tablespoons ground flax seed
  • 4 tablespoons oat bran
  • 1 large egg plus 1 additional egg yolk
  • 1 tablespoon vanilla extract
  • 1 cup chocolate chips
  • 3 tablespoons milk - optional
  1. Preheat your oven to 325 degrees and line two cookie sheets with parchment paper or Silpats.
  2. In a standing mixer, combine both sugars plus the butter until nice and smooth.
  3. Add the eggs and vanilla and mix again until smooth.
  4. Slowly add all of the dry ingredients so you don't end up with flour all over your counter.
  5. Stir in chocolate chips either by hand or using stand mixer for just a minute.
  6. If you dough seems to dry and thick, add your milk and remix the batter to thin it out just a bit.
  7. Use either a small scoop, or two spoons, and place batter on parchment paper or Silpat on cookie sheets.
  8. Bake for about 20 minutes, depending upon how soft and chewy or crispy you prefer your chocolate chip cookies.
Nutrition Information
Serving size: 1 cookie Calories: 194 Fat: 8.4 Saturated fat: 5.1 Carbohydrates: 27.6 Sugar: 19 Fiber: 0.5 Protein: 2.1

This recipe is great, either with the flax seed and the oat bran, or without.  I included them in the instructions just in case you wanted to add those ingredients in, but for the nutrition label, those two items are not included.

Chocolate Chip Cookie Nutrition Label


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