Classic Chocolate Chip Cookies

These swaps lighten the cookies by cutting some butter, sugar and adding wholemeal structure. Expect a slightly cakier, less-spreading cookie that's a touch less sweet and not quite as fudgy-rich as the original — still very good, but honestly different.

• 230 g Butter (softened) → 150 g butter plus 80 g unsweetened apple puree

  Replacing about a third of the butter with fruit puree cuts fat noticeably. Trade-off: cookies spread less and turn slightly more cakey/soft rather than crisp at the edges.

• 200 g Brown sugar (packed) → 150 g brown sugar

  Dropping 50 g sugar reduces calories and makes them a bit less sweet and marginally less chewy. Keep some brown sugar for moisture and colour.

• 315 g Plain flour → 200 g plain flour plus 115 g wholemeal flour

  Swapping part of the flour for wholemeal adds fibre and a nuttier flavour. Trade-off: slightly denser, drier crumb and darker colour.

• 340 g Chocolate chips (or chopped chocolate) → 250 g chopped 70% dark chocolate

  Less chocolate and darker means less sugar overall with intense flavour. Trade-off: slightly less sweet and fewer melty pockets per cookie.

Estimated per serve

215 kcal · 3 g protein · 27 g carbs · 11 g fatestimates, within ~10%

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