Recipe by Chef TanyaW
We just can't find a recipe we like as much as this (but you know how it is... no one else that makes this recipe has cookies that turn out quite the same... strange the way that works sometimes!). The recipe calls for 1/2 cup butter and 1/2 cup shortening... for me this is the ideal combination for flavor and texture. You may want to experiment depending on you personal taste (like all shortening or all butter or 1/2 cup butter and 1/2 cup coconut oil... my husband loves the all butter... but he also loves the recipe as written. which is my favorite).
Top Review by MN Farmgirl
Good cookies. I used half butter and half Crisco and added some vanilla. I'm trying to get my family to eat more whole grains. They ate these and didn't complain so will probably make again.
- 1 cup brown sugar
- 1⁄2 cup white sugar
- 1⁄2 cup butter (may substitute with coconut oil or shortening)
- 1⁄2 cup shortening (may substitue with butter or coconut oil)
- 1 teaspoon vanilla
- 2 eggs
- 1 1⁄4 cups whole wheat flour
- 1 3⁄4 cups white flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips
Directions See How It's Made
- Mix wet ingredients.
- Mix dry ingredients.
- Combine wet and dry ingredients except chocolate chips.
- Adjust flour (dough should not be so sticky that it doesn't incorporate and stay Together rather than stick to sides -- depending on altitude, this may mean Using 1/4 cup less or up to 1/4 cup more. Being at a high altitude, I usually use a total of 3-3 1/4 cups flour for the right consistency -- this may take a little experimenting for "just right").
- Add chocolate chips.
- Drop by generous tablespoonful onto baking sheet.
- Bake at 350 for 10 minutes. Add a minute if they look like they need it.