Thursday, May 17, 2012

100% Whole Wheat Chocolate Chip Cookies

Here is another classic treat in our household:  whole wheat chocolate chip cookies.  I used the famous Toll House cookie recipe and changed it a little.  I couldn't help myself. I made them with whole wheat flour!  

I have seen many chocolate chip cookie recipes that use a blend of whole wheat and all-purpose flour.  Instead, I used all whole wheat flour and omitted the salt. 

Ever since I made them 100% whole wheat, it has been my reliable and most trustworthy chocolate chip cookie recipe for over 5 years.  The true test was when I made these cookies for my son's 4th birthday party, over 3 years ago.  I baked these cookies and the children ate them without noticing that they were whole wheat!  
It helped that I put one Smartie candy in the middle of each cookie.  No complaints at all!  They still have loads of fat and sugar, so consider them a heartier treat. 

Whole Wheat Chocolate Chip Cookies

2 1/4 cups whole wheat flour
1 teaspoon baking soda
1 cup (2 sticks) butter, softened (I used 1 cup soft non-hydrogenated margarine)
3/4 cup granulated sugar (I used 1/2 cup granulated sugar)
3/4 cup packed brown sugar (I used 1 cup brown sugar)
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) chocolate chips (I used 1 cup chocolate chips)
1 cup chopped nuts (optional, I omitted)
Preheat oven to 375° F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips (and nuts, if using). Drop by rounded tablespoon onto ungreased baking sheets.  At this point, I added 1 Smartie candy to each cookie before baking. 

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  

Within a day, they were all gone!  We ate some and then shared the rest with our wonderful friends.  
Can you find the cookie with the hidden wink and smile?

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  1. I made this and they turned out really, well, not cookie like nor like the picture?! The dough was really wet and sticky? They were more like flat cakes

    1. Sorry to hear that! There are several factors that I could think of: the humidity, which affects the amount of flour you add and the content of the fat and the size of your eggs. Maybe the eggs are a little larger than the ones I use (about 56g), so that would give the dough added wetness. I found that if there was too much fat to flour ratio, they would turn out very flat and spread out. If the dough is wet and sticky, don't be afraid to add more flour (a little at a time) until it looks like a "proper cookie dough" consistency. Sometimes we have to deviate from the recipe a little with the ingredients we have. Good luck! :)


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