- In a large bowl, beat the margarine with the brown sugar until well combined. Stir in egg yolks and salt until smooth.
- Sprinkle with flour and baking soda. Mix until a stiff dough forms. Fold in chocolate chips or chunks and cherries.
- Form into a 3-inch thick log and refrigerate at least one hour or over night.
- Preheat oven to 350°F (180°C or gas mark 4). Line two large cookie sheets with parchment paper or coat with cooking spray. Cut dough log into ¼-inch cookies and place on the cookie sheets 1 inch apart.
- Bake 10-12 minutes until cookies begin to firm. Cool on cookie sheet 3-4 minutes then remove to a wire rack. Cool completely before storing in an air-tight container for up to 3 days.
Ingredients:
¾ cup (170g) butter or trans-fat free margarine, softened
¾ cup (165g) packed brown sugar
2 egg yolks
1 ½ cups (180g) whole wheat or whole spelt flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup (170g) bittersweet chocolate chips or chunks
½ cup (75g) dried cherries
Nutrition:
Calories: 170, Total Fat: 10 g, (Saturated Fat: 6 g), Sodium: 80 mg, Carbohydrate: 19 g, Fiber: 1 g, Sugar: 12 g (Added Sugar: 7 g) Protein: 2 g
Author:
Recipe and photo courtesy of Chef Jennifer Iserloh, who is founder and president of Skinny Chef Culinary Services , where healthy living means happy living.
Dietary choice:
Vegetarian
Description:
These treats made with whole grain flour have a nutty, rich taste that people expect from a home baked cookie. This recipe has dried cherries for a twist but these cookies are just as good as a classic chocolate chip.
Serving Size:
one 2-inch round cookie
