Chocolate chip cookies are generally well-received by most; I don’t think that’s controversial to say. It’s hard not to like something that has a ton of butter, sugar and chocolate in it. 

     But I wanted to challenge myself to make a chocolate chip cookie that was a little bit healthier. I didn’t want to change it too much though by adding applesauce or whole wheat flour or something like that but maybe just try decreasing some of the ingredients that are generally used in more traditional chocolate chip cookies.

     So I did just that. I decreased the butter and sugar just a bit. But also, I used miniature semi-sweet chocolate chips, using only half a cup. The great thing about miniature chocolate chips is that a little goes a long way since they more easily disperse amongst the dough.

     And you would never be able to tell that these ingredients were decreased. They actually taste extra buttery for some reason, which I am not sure why. And the decrease of sugar and chocolate chips was also not detectable! 

     Also by sifting the dry ingredients, these came out quite soft and a little thicker, which is perfect in my mind for chocolate chip cookies. 

     Don’t be scared off by the thought of a lighter chocolate chip cookie; there is no loss in flavor or texture.