Whole Wheat Chocolate Chip Cookies
"Another winning recipe from the Nutrition Action health letter, using tub light butter and whole wheat flour. People are surprised how much they enjoy the flavor of these, and I have to agree! The texture and taste won't disappoint. Refrigerate any unused dough, as they're best the day you make them. Makes 48 (3/4 ounce) cookies. If you prefer larger cookies, just increase the cook time by a few minutes."
photo by MommyOfTwo
- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
48 cookies
- Serves:
- 48
ingredients
- 2 1⁄2 cups whole wheat flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 cup light butter, spreadable (I use Land O Lakes)
- 3⁄4 cup sugar
- 1 cup brown sugar, packed
- 1 egg
- 1 1⁄2 teaspoons vanilla
- 2⁄3 cup mini chocolate chip
- 1⁄2 cup walnuts (optional)
directions
- Combined the flour, baking soda, and salt and set aside.
- In a large bowl, combine the tub light butter and sugars and beat until smooth.
- Add the egg and vanilla and beat until smooth.
- Add the flour mixture and beat until all the flour is combined.
- Stir in chocolate chips and walnuts if desired.
- Drop the dough, one spoonful at a time onto an ungreased baking sheet (NOTE: I've found refrigerating the dough, especially overnight, makes it much easier to shape and more like store bought cookie dough).
- Bake at 350 F for 10 to 15 minutes or until cookies are just browned.
- Remove from the sheet to cool.
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Reviews
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Something went horribly wrong. As we mixed the flour in (I did it in two shifts to ensure even blending) I thought "this is way too dry." I read a few suggestions of cooking with whole wheat flour and they suggested add a certain percentage more of liquid or letting the dough sit overnight. We did just that and it was still grainy and then a bit hard. I anticipated that they dough would melt down and combine as most do. Instead it just baked right as I let it lie...resembling something far less attractive than a cookie. I set the bowl on top of the stove hoping it would soften some, but there wasn't much improvement. My three year old didn't take more than a bite and my 20 month old ate three "cookies." The next batch (I only have enough cookie sheets to do two dozen at a time) came out looking more like cookies. That being said, they were still lightly textured and soft in the center. Not aestheticsally pleasing but texture and flavor were still desired...by most of the house. -
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These cookies came out ravishingly! I used King Arthur w/w flour and Green and Blacks 85% chocolate chunks! The texture is really superb. . If I were to make these cookies for my vegan freinds, I could easily substitute a t.b. golden flax meal for the egg! Simpke and delicious.
RECIPE SUBMITTED BY
kindcook
United States
