I happily was able to try this recipe over the weekend. I've been on the lookout for a healthier cookie--not just throwing in a little whole wheat flour into a regular cookie recipe--but a few steps beyond that. This is it! It is shockingly delicious for a cookie with no butter and no refined white (or brown for that matter) sugar (it is sweetened entirely with maple syrup and dark chocolate).
And about these chips. The recipe calls for dark chocolate chips and I'm so glad I followed that direction. These are the Ghirardelli 60% cocoa bittersweet chips. They are giant! And so yummy. One note--I was a bit enthusiastic with my half cup measurement and it turned out to be a few too chips than the dough could hold. Next time I'll use a scant half cup.
One thing I was unsure about when I read the original post was that weird ball shape that the cookies bake into. They don't spread at all! But actually the round ball turns out to be quite an engaging shape to bite into. It's not bugging me at all.
And the flavor? They are mildly sweet with a delicious hint of cinnamon and of course the dark chocolate is a delight as always. Even my little boys like them and call them " the healthy cookies." This is one I can feel very good about putting in the teen lunches and my own.