Plate of chocolate cookies

Chewy chocolate chip cookies

Geez, that’s an alliterative mouthful! I’ll just re-name these “chewy not-too-sweet chocolate chunk cookies,” since I completely changed the recipe anyway.

This is the original recipe. I’ll detail below the original ingredients and what I substituted:


2 3/4 cups all-purpose flour I used whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 sticks unsalted butter, softened I halved the butter and added 1 cup of non-fat Greek yogurt
1 3/4 cups packed dark brown sugar I used about 3/4 of a cup of maple syrup and some rum syrup I’d boiled down
1/4 cup granulated sugar I used powdered sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips I cut up 2 70% bittersweet baking chocolate bars, totaling 1 cup, then added 1/2 a cup of unsweetened cocoa powder
I also threw in some granola and coffee for good measure

  Just a note: the cocoa powder I used darkened the cookie dough. If you don’t use cocoa powder there’s a good chance your cookie dough won’t turn out as dark as mine.
Raw cookie dough on cutting board
What was the cookie consensus? My mom thought these weren’t sweet enough, but my friends and co-workers thought they were great despite having less sugar than one might desire in a cookie. My takeaway: next time I’d add more chocolate chunks to make up for the lack of sugar.

Here’s the finished product:


5 thoughts on “Chewy chocolate chip cookies

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