I’m not excellent at giving myself rules to follow. Frankly, I’m not good at following any rules anyone gives me unless it’s the law. I have zero issues following the law. I actually once walked out of a grocery store by accident with a tub of ice cream I hadn’t paid for (I was distracted by my phone) and when I got half way across the parking lot and realized I still had it in my hand, my heart started racing and I ran back inside to put it back in the freezer.
I really wanted the ice cream but I was too shaken to even pay for it at that point. Kind of pathetic, but at least I’m not a criminal.
Anywho, unless you’re law enforcement, you aren’t going to see me listening very well to any kind of restrictions you or I try to place. It’s like the whole ‘want what you can’t have’ thing. I think it’s why I have a hard time sticking to meal plans (though I’m much better at it now) and why I CAN stick to them better when I say, ‘This is what I’d like to make for the week, but if and when it changes, that’s cool too. Nothing will go to waste.’
It may seem silly, but it works. It’s also why I tend to eat a lot less sugar/desserts when there’s a million of them in the house and I have no feelings either way if I eat them or not. I mean, I do eat some of it every day. There’s always ice cream, chocolate, cookies, lately a lot of cheesecake, etc. But I tend to only grab one on any given day. There’s no rule about only having one, it’s just all I tend to want.
I’m pretty sure it’s the mere fact that there is no rule that I don’t get bothered by it all. I don’t actually care if I eat 3 cookies and a piece of cheesecake in a day… so it just doesn’t happen.
I go through phases where I fancy myself a cookie monster and I want all different sorts of cookies like these healthy salted dark chocolate chunk cookies and can’t stop baking them, and then I go through periods where they’re the last thing I would want. I’m very much in the phase of cookie eating right now. I’m a big fan of white whole wheat flour and really good dark chocolate for their nutritional profile and well, they taste great. I feel like people don’t often realize how nutritious whole grain flours and dark chocolate can be. Loaded with things like magnesium, phosphorus, manganese, iron, protein, fiber and of course the serotonin released when you eat good chocolate. Cookies can, in fact, do the body good!
We’re entering in to my favorite cooking, baking and well, living season. Fall. Yeah, I’ve talked about it basically daily since mid August and, as I’m sitting here shivering in a sweater and a blanket (our mornings are cold AF right now), my mind is on cookies, all the soups, cheeses and pastas. And bread. I’m trying to write the meal plan for next week, and I’ve already changed things on it 10 times. I’m hoping I’ll stick to it since it 100% involves pasta, soup, cheese, these cookies and more chocolate.
However the week goes, it’ll be mighty cozy and satisfying.
Cheers guys! Happy weekend!
- ½ C salted butter, room temperature
- ½ C coconut sugar
- ¼ C brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ C white whole wheat flour*
- 1 tsp baking soda
- ½ tsp salt
- 1 C dark chocolate chunks (I used Trader Joe's 72%)
- flaky salt, to top
- Preheat oven to 350F
- In the bowl of your stand mixer, cream butter and sugar together on high for 2 minutes.
- Scrape the sides of the bowl down, add the egg and vanilla and beat for 1 minute on high, or until light and fluffy. Scrape the sides of the bowl as necessary to ensure everything is evenly incorporated.
- In a small bowl, sift together the flour, salt and baking soda. Add to the butter/egg mixture and mix on low until just combined.
- Add the chopped chocolate and fold until evenly distributed.
- Allow the batter to rest for 10-20 minutes to give the flour time to absorb some of the moisture.
- Roll in to 12-16 balls then break each ball in half and press back together, broken sides facing up.
- Sprinkle each ball with flaky salt and bake on the center rack for 9-13 minutes. 9 for 16 balls, 13 for 12. The cookies will appear underdone.
- Allow to cool completely on the baking sheet then transfer to an air tight container and store on the counter for up to 1 week.