Is there anybody who doesn’t like chocolate chip cookies? I don’t know any. I know there is a big dividing line between those who prefer nuts, or not. For me, as long as there are chocolate morsels, I’m all in. No milk chocolate morsels though. Flavored morsels are good in some situations, but dark, extra dark, or semi-sweet, are the only options for me. I’ve always preferred a thick chunky cookie, but mine were usually flat, even if I didn’t press on them. Some people like flat buttery cookies, and I wouldn’t say “no” to one of those, but, I always wanted to make thick, cakey cookies. Then, I attended a cooking class and I found out that by cutting the butter you add to the cookie dough, you can make them thicker. The reduced fat allows the cookies to stay large, cakey and thick. I tried it, and it was a game-changer. Bigger cookies that did not go flat, had half the fat, what is the down-side? None, but I wanted to go further, “healthier”. What if I cut the sugar back to 1 cup? I did, and I loved them. Less sugar allowed the chocolate flavor to shine. I also add a little pinch of cinnamon. I love the hint of warmth it adds. For those with a sweeter tooth, you can always add more sugar, but it’s worth a try.

The base recipe I used was the original Toll House recipe found on the bag of Nestle Semi-sweet morsels. If you find yourself with the quintessential bag of morsels and don’t have my recipe handy, remember, just to cut the butter in half, and ease up on the sugar for a healthy-ish cookie.