Big and Chewy Light Chocolate Chip Cookies
- 1/4 cup dried dates (chopped) or whole dates
- 3 tablespoons unsalted butter
- 1 cup all purpose flour
- 1 cup white whole wheat flour (or all purpose flour but you know you want your fiber)
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/4 cups packed light brown sugar
- 1 egg
- 2 tsp. vanilla extract
- 1/2 cup chocolate chips
- Preheat oven to 325 degrees. Line baking sheet with silpat or parchment paper.
- If your dates are dried, bring 1 cup of water to boil and add dried dates. Boil till dates are tender and puree in the food processor until you have a thick paste. If your dates aren’t dried, skip the boiling and go straight to pureeing them. You should have a little over 1/4 cup of date puree.
- Cook butter in a small saucepan over medium heat until nutty smelling and brown, about 4 minutes. let cool.
- Whisk flour, baking soda and salt together in a separate bowl. In a large bowl, beat the melted butter, brown sugar and date puree together until smooth about 1-2 minutes. Beat in the egg and vanilla until combined about 30 seconds, scraping the sides.
- reduce mixer to low and add flour mixture until combined. reserve 2 tablespoons chocolate chips then mix in remaining chips until incorporated.
- Working with 2 tablespoons of dough at a time, roll dough into balls, tear the balls in half and press back together with the torn side up. (or skip this step and roll dough into regular balls and place on cookie sheet) Lay the cookies jagged side up on the prepared baking sheets, spaced about 2 inches apart. press the remaining chocolate chips evenly into cookies.
- bake cookies, one sheet at a time, until the edges are set adn beggining to brown but the centers are still soft and puffy, 15- 20 minutes, rotating the sheet halfway through baking. (My cookies only took around 13-14 minutes)
- let the cookies cook on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.