"Just Because" Chocolate Chip Cookies
  • Alaina Hinkle

"Just Because" Chocolate Chip Cookies

Updated: Sep 30, 2019

I am so very excited to share this cookie recipe with you all. I sent this out in my newsletter back in February & I just couldn't hold onto it anymore! Especially now that the cooler months are coming & they are the PERFECT S'MORE ADD ON.

This recipe is near and dear to my heart, because it reminds me of my childhood. My mother was known for her special chocolate chip cookie recipe & has made it for as long as I can remember! So I have been determined to perfect the recipe to go along with real food and real ingredients. This recipe has been made for birthdays, break ups, just because days, snow days.... it is truly an ANY day cookie! I hope it becomes part of a tradition for your family as well. 


2 cups whole wheat flour

1 tsp baking soda

1/2 tsp cinnamon 

1 1/4 cup coconut sugar-- I really enjoy this kind

1/4 tsp Pink Himalayan salt -- this is the brand we use

1 tsp vanilla extract

2 sticks unsalted butter ( 1 cup)

1 tbsp + 2 tsp mild mollasses-- Brer Rabbit Molasses (Mild Flavor) MAKE SURE MILD-- click to see what it looks like in stores!

1 cup chopped raw pecans 

1 10oz bag of Enjoy Life mini chocolate chips

1 egg


Makes 2 dozen cookies

1. Preheat oven to 375

2. Sit out the 2 sticks of butter, to bring to room temperature as well as the egg, this allows the egg and butter to cream well together faster 

3: In a large bowl whisk together whole wheat flour, baking soda, salt and cinnamon and set aside. In a stand mixer like a Kitchen Aid, add the 2 sticks of room temperature butter and 1 egg, mix on medium and high interchangeably until it is creamed. Add in the 1 tsp of vanilla and let it mix for about 1 more minute. 

4. While the butter is creaming, In a medium sized bowl you are going to start making the brown sugar. Brown sugar is normally refined white sugar with molasses added to it. So in this recipe you will create the unrefined version! Add in the coconut sugar to the bowl, then pour in the molasses. Then take a fork and blend the molasses into the coconut sugar. Fork it to blend it until it starts to feel a little wet to the touch and spread all throughout, it should turn a darker brown color at this point. It will begin to feel the same texture as regular brown sugar. Then add the brown sugar into the dry ingredients and whisk together. 

5. Add splash guard to stand mixer and begin to add in the dry ingredients + "brown sugar" mixture. Continue adding it into the creamed butter, vanilla & egg until it is all mixed in. Then on low you will add in the pecans & chocolate chips. Take a spatula to scrap down the sides if need be. Mix it until it is well combined

6. Lastly, let the mixture rest for about 10 minutes before putting it in. This may seem like a long time, but I take this time to clean the kitchen up and so by that time, I am ready to put the dough on the baking sheet. WHY let it rest? It allows the whole wheat, which is a dense more harsh flour to soften & create a more chewy & in no means, dry center-- which is what you want of course! It creates the most perfect cookie texture in the middle. Then take a small spoon and scoop out 2-3 inch balls of cookie dough and flatten a bit of the top in your  hands not a lot, but to where they have a bit of a flatter top , because they will not expand much when baked.

7. Bake for 7 minutes at 375 on a baking sheet with parchment paper or on a Silpat CLICK on this to find the exact ones I use & amazon has a deal for 2 of them right now! On the Silpat the cookies are done in 7 minutes. Keep an eye out if you are using parchment or another type of baking sheet, start at 7 minutes and if you need more time, put them back in. Just be cautious that with cookies even 10 more seconds can make a difference. So start with 7 minutes and go from there!  

Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!

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