Name: Classic Chocolate Chip Cookies Recipe
Prep time: 10 min
Cook time: 11 min
Total time: 26 min
Yield: 22
Cuisine: American
Ingredients: 1 cup whole wheat flour (or oat flour for gluten-free); ½ teaspoon baking soda; ¼ teaspoon salt; ⅓ cup coconut oil (solid but soft) or softened butter; ½ cup coconut sugar or brown sugar; 1 large egg (room temperature); 1 teaspoon pure vanilla extract; ½ cup dark chocolate chips (plus extra for topping); Optional: ¼ teaspoon cinnamon for warmth

These soft and chewy classic chocolate chip cookies deliver all the nostalgic comfort of the traditional version but with a healthier twist. Made with whole grain flour, less refined sugar, and rich dark chocolate chips, they offer irresistible flavor with added fiber and nutrients — perfect for guilt-free indulgence any day!

Why You’ll Love This Recipe:

You’ll fall head over heels for these cookies because they taste remarkably close to the iconic Toll House classic — golden edges, soft centers, melty chocolate in every bite — yet feel noticeably lighter.

By using whole wheat or oat flour instead of all-purpose white flour, you get extra fiber and nutrients without sacrificing texture. We cut back on refined sugar by incorporating coconut sugar or brown sugar, which adds subtle caramel notes.

The result is a cookie that satisfies your sweet tooth while being kinder to your body. They’re quick to whip up (no long chilling required), use simple pantry staples, and are versatile enough for kids, adults, or anyone craving dessert without the heavy aftermath. Friends and family won’t even guess they’re the “healthy” version — they just know they’re delicious!

Yield: 22 medium cookies

Classic Chocolate Chip Cookies Recipe

Soft, chewy classic chocolate chip cookies made healthier with whole grains, less sugar, and dark chocolate — easy and delicious!

Prep Time 10 minutes

Cook Time 11 minutes

Additional Time 5 minutes

Total Time 26 minutes

Ingredients

1 cup whole wheat flour (or oat flour for gluten-free)
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup coconut oil (solid but soft) or softened butter
½ cup coconut sugar or brown sugar
1 large egg (room temperature)
1 teaspoon pure vanilla extract
½ cup dark chocolate chips (plus extra for topping)
Optional: ¼ teaspoon cinnamon for warmth

Instructions

Get excited and preheat! Turn your oven to 350°F (175°C) and line two baking sheets with parchment paper — this is going to smell amazing soon!
Mix your dry magic. In a medium bowl, whisk together the whole wheat flour, baking soda, salt (and cinnamon if using). This ensures even rising and perfect flavor in every bite. Set it aside.
Cream it dreamy. In a large bowl, beat the softened coconut oil (or butter) and coconut sugar with an electric mixer (or by hand with some love) for about 1–2 minutes until light, fluffy, and creamy.
Add the good stuff. Crack in the egg and pour in the vanilla extract — beat until everything is smoothly combined and looks glossy and inviting.
Bring it together gently. Add your dry flour mixture to the wet ingredients. Stir with a wooden spoon or spatula just until no dry streaks remain — don’t overmix, or your cookies might get tough!
Load up on chocolate. Fold in those beautiful dark chocolate chips. The dough will be thick, soft, and studded with chocolatey goodness — sneak a taste (baker’s privilege!).
Scoop with joy. Use a cookie scoop or tablespoon to drop rounded balls of dough onto your prepared sheets, spacing them about 2 inches apart. They’ll spread just enough for that classic look.
Top ’em off. Press a few extra chocolate chips on top of each dough ball — it makes them look irresistible and guarantees melty pockets!
Bake to perfection. Pop them in the oven for 9–11 minutes. Look for golden edges and centers that still look slightly soft — they’ll set as they cool for that dreamy chewy texture.
Cool and enjoy! Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (or devour warm — no judgment here!). Grab a glass of milk and savor every bite!

Notes

These cookies stay soft for days thanks to the moisture from coconut sugar and oil. For the healthiest version, choose 70%+ dark chocolate chips and whole grain flour. They’re egg-cellent for lunchboxes, after-school snacks, or late-night cravings. Adjust bake time slightly based on your oven — every oven has its personality!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 129Total Fat 6gSaturated Fat 4gUnsaturated Fat 2gCholesterol 9mgSodium 65mgCarbohydrates 17gFiber 2gSugar 8gProtein 2g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

For the best texture, don’t overmix once you add the flour — stop as soon as it’s combined to keep the cookies tender.
If your dough feels too sticky, chill it for 15–20 minutes before scooping; this prevents excessive spreading.
Use a cookie scoop for uniform size and even baking.
Slightly underbake them (they’ll look just set in the center) for ultra-chewy results — they firm up as they cool.
For extra gooey centers, press a few extra chocolate chips on top right after baking.
Line your baking sheet with parchment paper for easy cleanup and perfect release.
Measure flour by spooning and leveling (never scooping directly from the bag) to avoid dense cookies.

Ingredients Notes:

Whole wheat flour or oat flour brings nutty depth, extra fiber, and staying power compared to refined white flour — it makes these cookies more satisfying. Coconut sugar or brown sugar provides moisture and rich caramel flavor with a lower glycemic impact than white sugar.

Dark chocolate chips (70%+ cocoa) deliver intense chocolate taste with less sugar and more antioxidants than milk chocolate. Coconut oil or a modest amount of butter keeps them tender while adding healthy fats (coconut oil version stays dairy-free).

Vanilla extract and a pinch of salt are non-negotiable — they balance sweetness and enhance every flavor. A touch of baking soda helps create that classic crinkle-top look and lift.

Variations and Substitutions:

Make them gluten-free by swapping whole wheat for certified gluten-free oat flour or a 1:1 gluten-free blend. For vegan cookies, use flax egg (1 tbsp ground flax + 3 tbsp water) instead of egg, plant-based milk if needed, and dairy-free chocolate chips.

Reduce sugar further by using monk fruit sweetener or cutting to ⅓ cup. Add ½ cup chopped nuts (walnuts, pecans, almonds) for crunch and healthy fats.

Stir in ¼ cup rolled oats for a heartier, oatmeal-chocolate-chip style. Swap half the chocolate chips for cacao nibs for deeper flavor and less sweetness. For extra protein, mix in 2–3 tbsp vanilla protein powder (adjust liquid as needed). Try sea salt flakes on top before baking for that trendy sweet-salty contrast.

Storage Options:

Store cooled cookies in an airtight container at room temperature for up to 5–7 days — place a slice of bread inside to keep them soft. Refrigerate for up to 10 days (bring to room temp before eating for best texture). Freeze baked cookies or scooped dough balls for up to 3 months; bake frozen dough straight from the freezer, adding 1–2 extra minutes.