These are a little different from your average chocolate chip cookie. They also are lower in saturated fat than most chocolate chip cookies. A combination of white, white whole-wheat, and almond flours gives the cookies a slightly nutty taste and a chewy center. The cookies are not overly sweet, and rich dark chocolate chunks feature prominently. My husband, who usually doesn’t like chocolate chip cookies (too sweet, he says), really likes this version. Do not skip the refrigeration part of the recipe. The step really helps the flavor and texture of the cookies.
Chocolate Chunk Cookies – Makes 60+
2 cups of flour
1 ½ cups of white whole-wheat flour
1 ½ cups of almond flour
¾ teaspoon of salt
¾ teaspoon of baking soda
¾ teaspoon of baking powder
½ teaspoon of cinnamon
½ cup of canola oil
¼ cup of milk
¼ cup of plain, fat free yogurt
1 cup of sugar
1 cup of brown sugar
1 ½ teaspoon of vanilla
1 teaspoon of butter flavoring
1 teaspoon of almond extract
2 eggs
2 cups (10 ounces) of dark chocolate chunks
Combine the white, whole-wheat, and almond flours, the salt, baking soda, baking powder, and cinnamon. In another bowl, beat the oil, sugars, vanilla, butter flavoring, almond extract, and eggs. Add the dry ingredients to the wet mixture and stir until combined. The dough will be very stiff. Fold in the chocolate chunks. Refrigerate the dough overnight. When you’re ready to bake the cookies, preheat the oven to 350 degrees and line cookie sheets with parchment paper or coat them with nonstick cooking spray. Roll the dough into smallish balls (large marble sized) and space them about 2 inches apart on the prepared cookie sheets. Bake the cookies for about 15 minutes, removing them from the oven at the mid-way point, pressing down on them gently with a spatula to flatten them, then returning them to the oven to finish baking. Let the cookies cool on the pan for about 5 minutes before removing them to finish cooling completely.
