My wife Linda recently picked up a package of whole wheat flour and has had great fun making dinner rolls and waffles. This time she made something a little more traditional – chocolate chip cookies. We weren’t quite sure if they would taste as good as “normal” chocolate chip cookies due to the wheat flour.
Linda mixed up the ingredients, but our brown sugar had been sitting around for a while. On word of advice: If your brown sugar is all packed together in clumps, break it up BEFORE you add it to the rest of the ingredients. I cannot stress this enough. It was almost comical watching us try to break up the clumps in the mix. At least we didn’t have the chips in yet. Eventually, we ended up using a mashed potato strainer to break them up. It was quite a sight watching us scoop cookie batter into the strainer. It was oddly effective though.
After we got everything all mixed up properly, the rest went flawlessly. They cooked up really well and smelled great cooking. I’m not sure, but I’d swear Linda used more chips than called for in the recipe. The cookies were loaded with them. Not that I’m complaining or anything. I love chocolate chips.
Linda found the recipe on the Betty Crocker site, but here is is below for easy reference.
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 cup butter or margarine, softened
- 1 teaspoon vanilla
- 1 egg
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 package (12 ounces) semisweet chocolate chips (2 cups)
- Heat oven to 375ºF.
- Mix sugars, butter, vanilla and egg in large bowl.
- Stir in flour, baking soda and salt (dough will be stiff).
- Stir in chocolate chips.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 8 to 10 minutes or until light brown (centers will be soft).
- Cool slightly; remove from cookie sheet. Cool on wire rack.
Makes 3 dozen cookies