Fresh Kale Chewy Cookies (Printable Version)

Chewy cookies featuring chopped fresh kale for subtle sweetness and added nutrition in every bite.

# What You'll Need:

01 - 1 cup fresh kale leaves, stems removed, finely chopped

02 - 1 1/4 cups all-purpose flour

03 - 1/2 teaspoon baking soda

04 - 1/2 teaspoon baking powder

05 - 1/4 teaspoon salt

06 - 1/2 cup unsalted butter, softened

07 - 1/2 cup light brown sugar, packed

08 - 1/4 cup granulated sugar

09 - 1 large egg

10 - 1 teaspoon vanilla extract

11 - 1/2 cup chopped walnuts or pecans

12 - 1/2 cup dark chocolate chips

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.

02 - Wash, dry, and finely chop the kale leaves. Set aside.

03 - In a medium bowl, whisk together flour, baking soda, baking powder, and salt.

04 - In a large mixing bowl, cream butter with both sugars until light and fluffy, about 2-3 minutes.

05 - Beat in the egg and vanilla extract until combined.

06 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.

07 - Fold in chopped kale and any optional mix-ins.

08 - Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing 2 inches apart.

09 - Bake for 11-13 minutes, until edges are golden but centers are still soft.

10 - Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

01 -

You get to feel virtuous about eating greens without sacrificing any cookie satisfaction
The kale adds an earthy, subtle depth that makes people wonder what your secret ingredient is

02 -

Overly wet kale will make your cookies doughy and dense, so dry those leaves thoroughly before chopping
Underbaking slightly is your friend—these continue cooking on the hot baking sheet and stay wonderfully soft

03 -

Chop the kale finer than you think you need to—large pieces can make cookies crumble apart
Room temperature ingredients incorporate more evenly, so take everything out about 30 minutes before baking