At Shrub Oak International School, we always look for ways to bring our students into the kitchen to explore the joy of baking while also making healthful choices. Recently, our students tried their hands at a classic favorite—chocolate chip cookies—with a twist: a reduced sugar recipe that keeps the sweetness without going overboard.
The process begins by preheating the oven to 350°F and preparing baking sheets with parchment paper. Students worked together to mix the dry ingredients—flour, baking powder, baking soda, and salt—in one bowl, creating the base for the dough. This recipe is versatile, allowing bakers to use all-purpose, whole wheat, or even gluten-free flour depending on dietary needs.
In another bowl, butter was melted and blended with dark brown sugar. The choice of dark brown sugar provides a richer flavor while using less than what is typically found in traditional cookie recipes. For added flexibility, students learned they could substitute applesauce for eggs, a simple swap that can reduce sugar and fat content while keeping the cookies moist and delicious.
After combining the wet and dry ingredients, the students folded in semisweet chocolate chips, ensuring each bite would still have the comforting taste of a chocolate chip cookie. Using scoops of dough about one to two tablespoons in size, students carefully spaced them on the baking sheets before sliding them into the oven. The cookies baked for about 16 minutes, filling the kitchen with a warm, inviting aroma. For those who prefer a crisper cookie, a few extra minutes in the oven made all the difference.
When the cookies cooled on racks, students gathered to enjoy the results of their work. The reduced sugar chocolate chip cookies were soft, flavorful, and satisfying without being overly sweet. This recipe not only gave our students a chance to practice measuring, mixing, and timing, but also introduced them to healthier baking strategies like reducing sugar and incorporating substitutions.
Baking together encourages collaboration, patience, and creativity, all while providing a sense of accomplishment when enjoying the finished product. At Shrub Oak, we continue to find ways to blend learning with fun, and our reduced sugar chocolate chip cookie project was a delicious success.
Reduced Sugar Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter
- 1 ¼ cups dark brown sugar
- 2 large eggs (or ½ cup applesauce as a substitute)
- 2 teaspoons pure vanilla extract
- 3 cups flour (all-purpose, whole wheat, or gluten-free)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup semisweet chocolate chips
Instructions
- Place two racks in the upper and lower thirds of the oven and preheat to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Melt the butter in a pot set over medium heat, or in the microwave. Transfer to a large bowl, then whisk in the brown sugar until well blended.
- Whisk in the eggs (or applesauce) and vanilla.
- Stir in the flour mixture until just combined.
- Fold in the chocolate chips until evenly distributed.
- Scoop mounds of dough, about 1–2 tablespoons in size, onto the baking sheets, leaving 3 inches between them.
- Bake for 16 minutes, adding a couple of extra minutes if you prefer a crisper cookie.
- Cool the cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Repeat with the remaining dough.
Note: For every egg your cookie recipe calls for, you may substitute ¼ cup applesauce.
