Chia Seed Chocolate Chip Cookies

Chia Seed Chocolate Chip Cookies

Crisp edges and chewy centers get a nutty boost from chia seeds folded into the classic cookie dough.

Total 26 min Makes 24 cookies Calories 128/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These chocolate chip cookies fold chia seeds into a buttery brown sugar dough for a subtle crunch and extra texture. They bake up golden at the edges with soft, chewy centers, making them a wholesome twist on the classic. Great for lunchboxes, afternoon snacking, or alongside a glass of milk.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons chia seeds
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips

Method

  1. In a medium bowl, whisk together the flour, baking soda, salt, and chia seeds.

  2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes.

  3. Beat in the egg and vanilla extract until well combined.

  4. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.

  5. Fold in the chocolate chips with a spatula until evenly distributed throughout the dough.

  6. Cover the dough and chill in the refrigerator for 30 minutes to firm up.

  7. Preheat the oven to 350°F and line two baking sheets with parchment paper.

  8. Scoop the dough into 1 1/2 tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets, about 12 per sheet.

  9. Bake in the preheated oven for 10 to 11 minutes, until the edges are golden and the centers still look slightly soft.

  10. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Rate this recipe

★ 4.8 (1)

Chia Seed Chocolate Chip Cookies

These chocolate chip cookies fold chia seeds into a buttery brown sugar dough for a subtle crunch and extra texture. They bake up golden at the edges with soft, chewy centers, making them a wholesome twist on the classic. Great for lunchboxes, afternoon snacking, or alongside a glass of milk.

26 min 24 cookies 128 cal

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons chia seeds
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips

Method

  1. 1

    In a medium bowl, whisk together the flour, baking soda, salt, and chia seeds.

  2. 2

    In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes.

  3. 3

    Beat in the egg and vanilla extract until well combined.

  4. 4

    Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.

  5. 5

    Fold in the chocolate chips with a spatula until evenly distributed throughout the dough.

  6. 6

    Cover the dough and chill in the refrigerator for 30 minutes to firm up.

  7. 7

    Preheat the oven to 350°F and line two baking sheets with parchment paper.

  8. 8

    Scoop the dough into 1 1/2 tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets, about 12 per sheet.

  9. 9

    Bake in the preheated oven for 10 to 11 minutes, until the edges are golden and the centers still look slightly soft.

  10. 10

    Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.