The Ultimate Healthy Soft & Chewy Chocolate Chip Cookies
Yields: 24 cookies
These cookies are so thick and buttery that no one will believe they’re light! They’ll stay soft for a week if stored in an airtight container.
  1. In a medium bowl, whisk together the flour, baking powder, cornstarch, and salt. In a separate bowl, whisk together the melted butter and egg whites until small bubbles form (about 15-30 seconds). Whisk in the milk and vanilla extract. Stir in the brown sugar, smearing out any clumps along the side of the bowl. Add in the flour mixture, stirring just until incorporated. Fold in the regular chocolate chips and 1 tablespoon of mini chocolate chips. Cover the top with plastic wrap, and chill for at least 30 minutes. (See Notes.)
  2. Preheat the oven to 350°F, and line two baking sheets with silicone baking mats or parchment paper.
  3. Drop the cookie dough into 24 balls onto the prepared baking sheets. Flatten slightly to about ¾” thick. Press the remaining mini chocolate chips into the top of each. Bake at 350°F for 10-12 minutes. Remove from the oven and allow the cookies to sit on the warm baking sheet for 10 minutes before transferring to a wire rack.
Notes: I highly recommend chilling for 2 hours or more, preferably 4 hours. If you’re running short on time, remove the cookie dough from the bowl, and place between two sheets of plastic wrap. Gently press to 1” thick, and freeze for 20 minutes. (With more surface area and a colder temperature, it’ll be similar to chilling for 4 hours in the refrigerator.)

Do NOT overbake these cookies! After 10-12 minutes in the oven, they’ll still look and feel slightly underdone, but they’ll continue to bake and set on the warm baking sheet for the 10 minutes after.

For a vegan version, use coconut oil or margarine in place of the butter, 1 tablespoon Ener-G + ¼ cup warm water in place of the egg whites, and non-dairy milk in place of the skim milk.

For a gluten-free version, see this recipe of mine.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the white whole wheat flour.

It's extremely important to measure the flour correctly, using the method outlined in the links above or a kitchen scale. (I highly recommend a kitchen scale! This is the one I own, and it has been the best $20 I’ve ever spent. I swear by it!) Too much flour will make your cookie dough dry and your cookies turn out cakey or crumbly.

For a more decadent treat, I highly recommend using these dark chocolate chips in place of the regular chocolate chips!

{gluten-free, clean eating, vegan option, low fat}
Recipe by Amy's Healthy Baking at