Seeded Chocolate Chip Cookies Recipe (2024)

Fantastic recipe! On my second time of making the cookies, I made the following changes. I used 1/2 stick of butter and 2 tbsp organic coconut oil. Instead of chocolate I used 4tbsp organic cocao powder. I used a chia-seed egg instead of a regular egg (1 tbsp ground chia seeds+ 3 tbsp water equals 1 egg) and used 75% of the recommended sugar. I also used 1 tbsp of bittersweet chocolate chips. The cookies turned out great.

Tasty cookies and healthy. Parchment paper as suggested is much better than Silpat. I also under baked the first batch and they are much gooey-ier. I like the 2nd batch that was done on parchment and a bit browner. I'd also cut the chocolate up a bit smaller. 1-inch pieces were a bit big for my taste.

Yes, that would work. You might want to shape the dough you freeze into a 2-inch wide log, thaw in refrigerator and slice off cookies when ready to bake.

I made this according to the recipe the first time, and it was much too dry. The second time, I reduced the flour by 1/4 and added a mashed banana with much better results.

I always add btw 1/4 to 1/2 cup of raisins

Lovely cookies. I browned the butter (adding one ice cube at the end to make up for lost water), substituted walnuts for sunflower seeds and flax for pumpkin. Still turned out great.

This will be our new go-to cookie recipe. Absolutely delicious. I used coconut sugar instead of brown sugar, and a 10 oz bag of chocolate. Didn't change anything else. Really fabulous.

I reduced the brown sugar to 1/3 cup (what I had) and they were still great

Good texture. My husband even liked them and appreciated the oats and seeds instead of nuts that usually go into our CC cookies.

Sadly, disappointing. Given rave reviews and my love of other recipes by Ms. Shulman, made these EXACTLY as written (only got 36-ish, so presumably hers were slightly smaller). Consistency was almost chalky; the reader who said they taste better v. crispy/crunchy is correct (vs. most other crispy -chewy CCC which should be cooked to slightly underdone/soft in middle to avoid over-cooking). Would do the "tip" to flatten; they rise too much. Make if you like pepperidge farms-type crunchy CCC.

These are my favorite cookies! If you mill your own wheat flour, this is the recipe for you.

Agree that these are great, “different” and that the crispy ones are better than chewy, to my taste anyway. The chia adds fun crunch. I made with 1/4c less sugar, used bittersweet wafers and didn’t chop the wafers smaller. I added 2 T flax. Baked on parchment. No problems sticking. Will make again.

The dog ate half my butter so I had to improvise and use 1/4 cup tahini in place of the missing butter. This was a great replacement and I will make it a permanent change. I also use only 1/2 cup sugar, and half whole wheat flour, half almond flour.

Love these! I omitted the chia seeds and added sesame seeds instead, and also added about a 1/4 tsp or so of freshly ground cardamom, and 1/8 tsp of fresh nutmeg. The cardamom with the seeds and chocolate is incredible! Next time I might try a few drops of orange blossom water or some orange zest.

I made these twice. They were very dry.

My husband and I think this is the best chocolate chip cookie recipe so far. We’re also big fans of the Laura Bush Cowboy Cookie; this one, however, is somehow more satisfying and interesting. I used pecans, sunflower seeds, flax seeds and oatmeal. I also subbed in coarsely chopped Hershey’s Special Dark minis (because our neighbor’s mother doesn’t like them and picks them out of the mini candy bar mix). Necessity is the mother of YUM! They just shine in this cookie—almost virtuous!

These were *very* delicious. I swapped the pumpkin seed/sunflower seed amounts because of a miscalculation with no ill effects from what I could tell. I take umbrage with the 48 cookie yield. I used my normal 1oz scoop and ended up with 20. The recipe/calorie app I use rated them at 175 calories each. A perfectly acceptable amount for what I consider a reasonably sized cookie.

I followed the recipe exactly except I used all purpose flour only since that’s all I had on hand. They could have been removed from the over at 13-14 minutes but at 15 they were nice and crispy! I doubled the recipe and froze half. Next time I’ll add some flaky sea salt on top of each scoop before baking. Delicious!

Made as directed with the exception of semi sweet chocolate chips in place of chocolate chunks. Absolutely fabulous!

Use this recipe all the time with the following alterations. only 1/4 c of sugar with the butter (or just skip all together)all whole wheat flourwith the amount of chocolate, you hardly need any sugar in the actual dough. then add, flax seeds, chia, and throw in whatever we have on hand (candied nuts, raisins, etc). have also successfully used our kids' chocolate halloween candy for the bittersweet chocolate.

Too sweet for me, honestly. I would just do the quarter cup of brown sugar and nix the white. It would be a suburb breakfast cookie.

Great flavor. Interesting texture. Perfect size. I made 42 cookies

Added 1tsp mesquite powder - mineral rich and contains healthy prebiotic fiber, potassium, calcium, protein and amino acids. Ran out of Chia seeds- used 1Tbl of flaxseeds, 2Tbl of Pepita seeds and 1/4 cup of Hemp seeds.