Can we talk about cookies for a second? I’ve touched on it before… but can you ever talk too much about cookies? I mean maybe– I guess talking about them isn’t necessarily so fun.. it’s more in the eating. Which brings me to my point.
I LOVE baking and EATING real, delicious, buttery chocolate chip cookies. Ones that crisp up on the edges and brown just enough to really bring out that butter but still leave a gooey chewy middle. I like dark brown sugar and a little extra vanilla and I always want to taste the salt. These beauties don’t have any protein powder snuck in them or pumpkin or cauliflower to add low-cal volume. No applesauce pretending to be butter (ha- you’re never fooling us) or lonely egg whites missing their way sexier counterpart. Lighter cookies, pumpkin in particular like these little guys, have their place for me. But I have zero interest in finding a way to make these classic gems more macro friendly and I’ll tell you why.
I’ve probably made thousands of cookie balls in my life. More pre-macros… but plenty since. Stop by my house and there’s a ziplock of dough-balls in the freezer. Like these babies… another adaptation of the Jacque Torres recipe. They were probably my single biggest concern with starting macros. But will my nightly pizookie fit???
This is what I’ve found in my macro meets cookie journey:
1. In the beginning of counting, I experimented a lot with “macro-friendly” cookie recipes and for me it just wasn’t worth it. Unless it was filled with cauliflower or pumpkin or something super low cal that takes up space in the cookie (and makes it a whole different thing) they generally turned out really close in fat and carbs anyway. And then even if they were gross, I’d waste too many macros on them since I’d spent the time and resources. That’s the worst!
2. I’ve precisely entered at least five different legit chocolate chip cookie recipes in MFP. If I weigh a 75g ball of each (I like big cookies) they all ring in within a few fat and carbs of each other. The biggest variable is just if I STUFF them full of chocolate or not. So I stay moderate with the chocolate. BUT this makes it easy if someone brings you cookies, or you pick up your favorite from a bakery. If you can weigh it, you can pretty accurately log it. For example look up “nestle chocolate chip cookie dough g” and you’ll find options with 1 gram serving sizes so you can enter your weight. An average little cookie is maybe 36 grams while a big bakery one probably weighs 80-100 grams. It won’t be perfect of course but it’ll be close if you’ve got your grams logged.
3. If you struggle to hit your protein, maybe it’s worth it to try recipes with protein snuck in. But for me, I’d so much rather eat a delicious cookie done right and add more egg whites to my breakfast or turkey to my sandwich. If I plan ahead I can always eat more food! That’s never been a problem for me. This is why those Lenny cookies will never do it for me. The fat and carbs are pretty comparable to one of these chewy crispy beauties fresh out of the oven! And the added protein is not a selling point for me. That’s a no-brainer.
4. Chocolate chip cookies are still my all time favorite dessert. But I have learned I just really like a big dessert at night to look forward to, and a cookie is gone too fast. I opt for giant bowls of topped ice-cream. Or of course my ice-cream topped mighty muffin like this one and this one… I’ll log one of these babies occasionally as a special afternoon snack. If it’s important to me, I can sacrifice and make it fit! And I do.
This is gonna wipe out a good 14 grams of fat and 42 carbs. Which is a lot. BUT if you love cookies like me it’s totally doable. I usually have some snacks planned throughout the day that add up to more than that, so if I know I’m gonna bake a batch and want in on the fun, it just takes the place of those! The trick is all in the planning. That’s the beauty of macros. I don’t feel like I’ve been cut off from this iconic dessert that brings me so much JOY. If so I’m sure I’d eventually quit this thing. But I also know exactly what they cost me now and sometimes I’d rather have a yummy protein bar as a treat PLUS a bowl of oatmeal… or a giant yogurt bowl… or a sandwich… or just some straggler carbs for when I want to grab some popcorn or chocolate peppermint pretzels throughout the day! And it can be different every day. You just gotta be honest with yourself. Herein lies the beauty of macros.
Waxing poetic because that’s how strongly l feel. About cookies and macros.
For me, still having fresh homemade cookies on occasion is nourishing to my SOUL. So they’ll stick around. To some, it’s a temptation and trigger for sabotage. You do you! But it would make me feel so happy for you if that involves theeeeeeese.
CLICK HERE To go pin this recipe on your non-macro friendly treat board- HA!
My Favorite Chocolate Chip Cookies
- 1 cup plus 2 tbs salted butter 2.25 sticks*
- 8 oz sugar 1 cup plus 1 tbs
- 10 oz DARK brown sugar about 1.5 cups
- 2 large eggs
- 1 tbs vanilla
- 1.5 tsp kosher salt
- 16 oz flour 3.5 cups
- 1.25 tsp baking soda
- 1.5 tsp baking powder
- 15 oz good quality chocolate** or about 2 heaping cups
- *The original recipe called for 2.5 sticks of butter and I was short by 2 tbs once swear I liked them better and have never looked back! Feel free to use unsalted– I always prefer salted butter.
- ** I’m 100 percent team semi sweet and/or dark chocolate in my cookies and love to use a mixture of chips and chunks. But use whatever you love! If you’re into milk though chopping up the pound plus bar from Trader Joes is amazing.
- Cream butter and sugars with the paddle attachment on your mixer until blended. Don’t go crazy.
- Add eggs, one at a time, mixing well after each addition
- Stir in vanilla and salt.
- Whisk dry ingredients together in a separate bowl (or sometimes I just pour them in and whisk the dry top a bit before I turn on the mixer because I’m lazy)
- Mix dry into wet ingredients on low speed until ALMOST all combined but not quite. (Just to make sure you don’t over-mix when you add the chocolate)
- Add chocolate and mix on low till just combined. Remember over-mixing makes a tough cookie!
- With a large ¼ cup cookie scoop, (like this one– the size is essential to me for maximum texture perfection!) scoop rows of cookie dough balls onto a parchment lined baking sheet that you can fit in your freezer.
- Freeze the balls (uncovered is fine), just until firm enough to transfer to large zip locks. Now you can bake or freeze for later use.
- Bake at 350 for 17-20 minutes until light golden brown. (Fine to bake thawed but I prefer from frozen, or only slightly thawed. Still usually fall within this cook time.)
- Sprinkle with flake salt if you’re into that! I love this one.
Tried this recipe?
Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We’d love to see your creations!
I’ve been using this recipe for a couple of years now because it is the absolute BEST recipe. The different chocolates and flake salt on top truly make all of the difference! I make these for some many occasions and in the last year I’ve started baking more and taking orders. This is one of my top cookie recipes that I use and it’s always a hit.
Just perfect!! Has become my go-to
These had a nice texture, but were too sweet for my liking. I would reduce the sugar next time.
My favorite cookie recipe EVER! I struggle with baking consistently. Cooking— I’m a professional but baking is another story. This recipe has everything down to the gram which makes it easy and fool proof for me. And the cookie is definitely out of this world. Perfect consistency, crunch, soft and chewy. Well done! Thank you! 🙂
These cookies are dangerously good! I will definitely be making them again.
These are better than I could have imagined. Perfect combo of gooey center and crunchy edge. The fact that I can bake them a few or bunch at a time makes them even better!! You’re missing out if you’re not making these.
They’re always a hit! I keep a batch in my freezer at all times. Best chocolate chip cookies i’ve ever had.
Made these today, and you are right – they are absolutely the BEST chocolate chip cookies ever. Followed the directions exactly, did a mix of dark chocolate chips and 85% chunks, and they turned out perfectly. I thought I would need to flatten them with how big of a scoop they are, but it was not needed. At the end of baking, a couple of the cookies that had a little more rise were easily fixed by just banging the pan in the oven. 😆Thank you!
Oh yes shoot so sorry! I use a semi sweet bar – ghiradelli and guitarrd have them.. or Trader Joe’s has small ones.. or the Trader Joe’s milk chocolate if I’m making them for milk chocolate lovers!
Hi there! Could you tell me what good quality chocolate you use that your chop up in addition to your chips? I used the baker’s chocolate and it was way to bitter I think! Thanks!
THE BEST chocolate chip cookies ever. Ive made a lot of cookie recipes. ThIs is the best one ever. I highly recommend usinG a scale to measure the ingredients.
Delicious! Mine actually came out resembling your pictures which for some reason rarely happens when I make cookies. I’m happy to have a freezer stash of cookie dough balls. Thanks Lillie! Loved your episode with Karalynne last week, by the way!
My daughter made these and they were the BEST chocolate chip cookie I have ever had. I pick and choose my sweets to indulge in. This was worth every delicious mouthful. I also love the way you wrote out the recipe. So honest and such great information – the little notes are just the best. I felt like I was in the kitchen with you. My daughter knew she was going to have to send me your site right away or I was going to drive her crazy. These were just the most amazing cookies – everything you always wanted in a chocolate chip cookie. I am 63 years old and have tried dozens and dozens of chocolate chip cookie recipes. Can’t wait to make these. Thank you so much for sharing!
Haha I’m glad to hear that! Those chocolate chip cookies are definitely the best. 🙂 Thank you so much!!
I just made these and they came out very flat and sugary. Didn’t not harden up. Ready back the recipe and saw 16ozs of flour which is what I used in my glass measuring cup but 16ozs is 2 cups not 3.5 cups and there lies the problem! Will add more flour to the remaining batter and see what happens.
Oh no! Sounds like you used a liquid measuring cup to measure the flour maybe? It’s true that won’t be the same! You’ll need a scale to weigh the 16oz weight., otherwise go with cups!
Should I go by weight or measurements with the dry ingredients? 16 oz of flour was just under 3 cups for me.
May be my new favorite chocolate chip cookie recipe. Had to make a couple adjustments due to lack of ingredients – used unsalted butter, light brown sugar, and only 12oz of semisweet chocolate chips. My biggest cookie scoop is 1.5 tbsp so used that. Made 40 cookies, baked for 15 min.
That’s awesome; I’m so glad it turned out well. These chocolate chip cookies always hit the spot!
This looks great!!! Have you done gluten free flour?
I love this recipe. It’s my favorite by far. However, this last time I made it with my daughter, and I must have been unfocused or distracted because I forgot to add the brown sugar! Turns out, this cookie is still absolutely delicious without it! I’m quite surprised honestly.
The only cookie I want to bake. Beats tollhouse ! Plus I love how easy it is to measure with grams and Mr kitchen scale.
The texture, the best I’ve ever eaten! Thank you!!
Hello! Would you recommend making changes if you’re higher altitude? I’ve made these a few times now and the first two times were PERFECT, the third was too flat (I let the butter soften too long probably), and the fourth they were slightly cakey. Should I reduce the flour or the baking powder? Or maybe not freeze?
These are soooo good. I love the freezing idea. It helps to not have extra cookies available after eating my treat. Also, I wanted to add that I used a gluten free 1:1 flour (because I had too) and they turned out perfect. Crispy on the outside and soft and chewy in the middle. Thank you for this recipe gem!!!
Not sure what I did wrong, but they are super sugary and when they came out of the oven…super flat.
Just made these! My mom said they were the best cookies she’s ever had!!
Chocolate chip cookies are my husband’s favorite, so I have made many different recipes over the years. These are by far the best chocolate chip cookies I have ever made! I won’t use another recipe because there is no need. These are crunchy, chewy, chocolate perfection.
Oh I’m so glad you loved them! Thanks for leaving a note. xo
I just made this recipe. It was dry and tasted like a mouth full of sugar. I didn’t even bake them because I couldn’t. ??
I wonder if you misread something in the recipe! Certainly not dry for us but I’m so sorry!
Do you use your butter straight from the fridge or let it warm up before mixing it with the sugar? These look so good!
I do soften it… I should add that sorry! But I don’t worry too much… rather it be firm than melty.
Hey there!! Trying to figure out how to find you on My fitness Pal….any thoughts?
Yummy cookie! Works perfectly every time! Love this recipe, the only change I make is to cream the wet ingredients for 3 min before mixing in the dry ingredients! Yum! Thanks for sharing!
So glad you love em!