January 10, 2012

Whole Wheat Chocolate Chip Cookies

I was a little skeptical about using whole wheat flour, but it turned out great. My kids dint know the difference, so the recipe is tested, tasted and approved! I am not going back to using bleached flour in these cookies again. My son invited himself over by the window where I was taking pictures, and helped himself to the cookies and milk. How in the world could a mother say no? So here he is, devouring warm cookies and milk :-)

What you need: Makes 55 medium round cookies
2 and 1/2 cups whole wheat flour
2 eggs
1 and 1/4 cup unsalted butter, softened
1 cup brown sugar
3/4 cup white sugar
1 tsp vanilla
1 tsp baking soda
1 tsp salt
2 cups chocolate chips/morsels
1/2 cup of walnuts if you like, I personally don't.

Sift the flour, salt and baking soda three times, that way the salt and baking soda are uniformly distributed. Set aside.

Beat the sugars, butter and vanilla together until creamy. Add in the eggs one at a time and beat the mixture on low until it is a uniform mixture. Slowly add in small portions of the sifted flour, and beat on low. Once the mixture is thoroughly mixed, add in the chocolate chips and combine it into the dough with a spatula.

Here's the thing, the mixture is usually dropped onto a baking sheet by a spoon, but I do it differently. I chill it in the fridge for about 30 minutes. Dust a working surface with flour, roll it out and cut them with cookie cutters, just because I like them to all have the same size. Do it anyway you like.

Preheat the oven at 275 degree F. Place the cookies on an ungreased cookie sheets and bake for about 10 minutes, until the edges and light brown. the time varies, depending on how you like your cookies, soft or crunchy. I like them soft, so I take it out as soon as the edges turn light brown. If you like it crunchy, let it stay a minute longer.
Cool them completely on a cooling rack. You may store them stacked in an air tight box. It stays fresh in flavor for up to a week. Enjoy!