Chocolate Chip Cookies
These Triple Chocolate Chip Cookies are a dream for chocolate lovers, soft, rich, and so easy to make. With half whole grain flour and just one bowl, they come together quickly and without the mess. A simple, better-for-you treat your family will love – even picky eaters!
Ingredients
Equipment
Method
- Preheat the oven to 350 °F (175 °C) and line a baking tray with parchment paper.
- In a mixing bowl, whisk together the butter, brown sugar, maple syrup, and vanilla extract until smooth.
- Add the egg and mix until well combined.
- Add the flour, baking soda, and salt directly into the same bowl and mix until combined.
- Fold in the chocolate chips.
- Scoop out small dough balls (about 1 tbsp each), place them on the tray, and gently press them down.
- Bake for 9–11 minutes, or until the edges are lightly golden.
- Let them cool on the tray for a few minutes before transferring to a wire rack – if you can wait!
Notes
Note 1: To boost nutrients and fiber, I swapped half of the flour for freshly milled whole grain flour. You can also use regular whole wheat flour, or stick with 1 cup of all-purpose flour if you prefer. All versions work just fine!
Note 2: Feel free to adjust the brown sugar to your taste. We use just 2 tablespoons since the chocolate chips already add sweetness. If you prefer them sweeter, try increasing it to 3 tablespoons.
Note 3: You can substitute the butter with mild coconut oil or a plant-based alternative—both work perfectly!
Storage: Store the cookies in an airtight container at room temperature for up to 5 days—if they even last that long!
They’re seriously that good. We usually double the recipe when we bake them—just saying!
They’re seriously that good. We usually double the recipe when we bake them—just saying!