Recipe by HokiesMom
From Betty Crocker / Gold Medal Flour - a healthier version of the good ol' standby cookies. A nice chewy cookie. Cooking time includes baking 3 pans of cookies at a dozen on each pan.
Top Review by Annacia
I'll start by saying that this review is coming from someone who has been baking with whole wheat flour for many years and knows the good from the not so good. This recipe is outstanding and has now just become my "go to" favorite cookie recipe. I made a half recipe and got a perfect 18 cookies so it's dead on for yield amount. The cookies are wonderful, they came out light, soft and purely delicious. I had to add that I used Splenda regular for the white sugar and 1/4 cup of Splenda Brown Blend for the brown sugar and a heart healthy margarine. Also to help trim the sugars a bit more I used fewer chocolate chips than ask and added in some chopped pecans to make up the volume difference and add the the yum factor (I love nuts). The dough came together perfectly for me and it was so easy to scoop and drop that I had the sheet loaded with the 18 drops in about one min. Mine were baked at 362 degrees (my oven tends to run hot) and were beautifully baked at 9 mins. These are nothing short of total perfection in the cookie world.
- 3⁄4 cup granulated sugar
- 3⁄4 cup brown sugar, packed
- 1 cup butter, softened
- 1 teaspoon vanilla
- 1 egg
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 (12 ounce) package semi-sweet chocolate chips (2 cups)
Directions See How It's Made
- Preheat oven to 375°F.
- Mix together the sugars, butter, vanilla and egg in a large bowl.
- Stir in flour, baking soda and salt - the dough will be stiff.
- Stir in chocolate chips.
- Drop dough by tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
- Bake 8-10 minutes or until light brown (centers will be soft). - Do not overbake.
- Cool slightly then remove cookies to cool on a wire rack.