Wholemeal (Wholewheat) Chocolate Chip Cookies

These are lovely soft cookies. I adapted a recipe to use wholemeal flour in an effort to fool myself that these are healthy.(Elle Cuisine Aust. Oct 2000). You may use normal self-raising flour if you prefer. Australian measurements used.

• Ready In: 54 mins
• Serves: 15

Ingredients

• 150  g unsalted butter, softened
• 50  g sugar
• 150  g brown sugar
• 1  egg, lightly whisked
• 1  teaspoon vanilla extract
• 115  dark chocolate, roughly chopped (good quality)
• 30  g walnuts, roughly chopped
• 225  g  wholemeal self-rising flour
• 35  g plain flour
• 1  pinch salt

Directions

1. Preheat oven to 180 deg C., 350 deg F. Line 2 baking trays with non-stick paper.
2. Place butter in mixing bowl then beat with electric mixer until smooth.
3. Gradually add both sugars and beat until mix is pale and creamy.
4. Add egg and vanilla. Continue to beat until well combined.
5. Stir through the chocolate and walnuts.
6. Stir in both flours and the salt. When this becomes difficult finish this using your (washed) hands.
7. Using 2 tablespoons of mix, roll into ball and place on tray. Repeat with remaining mix. Leave a 5cm gap between cookies as these spread quite a bit. Gently flatten top of balls with fingers (don't press too flat).
8. Bake in oven for approximately 14 minutes or until light golden & cooked through.
9. Remove from oven and rest on baking trays for 2 minutes to harden. Transfer to wire rack to cool.