Chocolate Chip Cookies | Cook for Your Life

Chocolate Chip Cookies

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5 out of 5 stars (based on 12 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 36 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

Chocolate chip cookies might be popular to eat, but that doesn’t mean they’re easy to make. In our quest to make the perfect chocolate chip cookie, we ended up with a few sad and even...


  • 1 cup whole wheat pastry flour
  • 1⅔ cup all-purpose flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon flaky salt
  • 1 cup unsalted butter, at room temperature
  • 1 cup cane sugar
  • ½ cup dark brown sugar
  • 2 large eggs
  • 3 teaspoons vanilla extract
  • 10-ounces semi-sweet chocolate chips
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Nutrition Facts


149 cals


8 g

Saturated Fat

5 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

2 g


20 g


12 g


1 g


2 g


62 mg


  1. Preheat the oven to 375 degrees.
  2. In a medium bowl sift together the whole wheat pastry flour, all-purpose flour, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl with an electric mixer, beat the butter until fluffy and pale. Add the sugars, beating and scraping down the sides from time to time. Once the mixture resembles frosting, beat in the eggs one at a time. Add the vanilla and mix until incorporated.
  4. Add the dry ingredients to the wet mix in 3 batches. Using a wooden spoon, stir the mixture a bit between each addition until the flour is just incorporated. Fold in the chocolate chips.
  5. Using a tablespoon, roll the cookies into a ball then flatten in the palms of your hands. Bake at 375 degrees for about 8-10 minutes, until lightly golden. Halfway through cooking, tap each cookie down with the back of a spatula. Cool on a wire rack.

Chef Tips

Eat all sweet, sugary treats in moderation. A little bit of sweetness can make you feel good, but don’t overdo it!

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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