We've upped the nutrition of the beloved chocolate-chip cookie, while keeping its milk-dunking goodness.

Body+Soul, December 2008


Recipe Summary

Makes 4 dozen cookies


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, whisk together the flours, baking soda, and salt.

  • In a large bowl, whisk together the oil, rice syrup, sugar, egg, water, and vanilla until completely blended. Stir the dry ingredients into the wet ingredients; fold in the chocolate and nuts. Cover and refrigerate for at least one hour or as long as overnight.

  • Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. Scoop the dough by rounded tablespoons onto the baking sheets, spacing them 2 inches apart. Bake until light golden brown, 10 to 13 minutes, rotating the sheets halfway through.

  • Cool cookies on the baking sheets for 5 minutes, then transfer to a rack to cool completely. Repeat with the remaining dough.

Cook's Notes

Chill the dough thoroughly; overnight lends a tender texture and mellow flavor, but an hour or so will do.