3 Reviews

I am happy that I found this recipe to make for the Spring PAC event 2012. A very soft and chewy chocolate chip cookie that is to be handled carefully and let cool before storing in the refrigerator to keep them firm and crisp. The only change I made to this recipe was to use canola oil instead of olive oil. A very delightful cookie.

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Slocan cook April 17, 2012

I love it! I used 2 cups whole wheat flour. I think next time I might put more nuts and less choc chips, because I like pecans better than chips. I did bake mine a little longer coz i like my cookies cruchy. Overall I love how it tasted. Not super sweet like most cookies and I can feel good knowing its healthy. :) thanks for the recipe!

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Malaysian`Chef September 13, 2011

Excellent! I used canola oil in place of olive oil and a mixture of semi-sweet and dark cholcolate. I will make again. Thank you for posting!

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Annette Rognerud May 10, 2011
Healthy Chocolate Chip Cookies