Whole Wheat Chocolate Chip Cookies
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Whole wheat and less processed sugars make these cookies less unhealthy than regular chocolate chip cookies. P.S. To other 'beginner cooks': 1/8 cup is 2 Tablespoons.
- Ready In:
- 4 1⁄2 cups whole wheat flour
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 teaspoons salt
- 3⁄4 cup softened butter
- 1 1⁄8 cups brown sugar
- 1 1⁄8 cups honey
- 3 eggs
- 1 1⁄2 teaspoons vanilla (double vanilla for more flavor)
- 12 ounces chocolate chips
- 12 ounces walnuts (optional)
- Mix flour, baking soda, and salt in medium bowl.
- In a separate bowl, cream together butter, sugar, and honey. Add the eggs & beat.
- Combine wet & dry mixes.
- Mix in vanilla then choc. chips & nuts.
- Spoon rounded teaspoonfulls onto ungreased cookie sheets. Bake at 350 degrees for 10-12 minute.
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This was a decent cookie but I doubt I'll make it again. The dough seemed way too thick (i could have hand formed the cookies), which made for a dense cake/muffin type of a cookie. It still tasted fine but I just finished making them about 20 minutes ago and they are already starting to dry out a bit and get hard on the sides and bottom. I appreciate that there is no white flour or white sugar but some tweaking of the other ingredients might be in order.Reply
Delicious cookies and short, easy and pretty healthy recipe. (I dont think the numbers are correct on the nutrition fact listed; the sugar amt seems too high as does the fat content but I could be wrong?) My 4 yr old daughter wanted to make chocolate chip cookies. I only bake with organic whole wheat flour, so I wasnt sure how they would come out as I am a TERRIBLE baker. I took a real chance and even cut the recipe to make just 20 cookies as in the event they came out I didnt want them laying around waiting for me to eat them! Followed the recipe except didnt mix the chocolate in. What I did was spooned the cookie dough onto sheets using a rounded teaspoon, then let my daugher put carob chips in some, organic dark and semi sweet chocolate chips in others and in mine, walnuts. We sprinkled the tops with just a tiny bit of raw sugar. I did flatten them out a couple times during baking as we like our cookies flat and chewey. They came out really super. They were chewey but not stick to your teeth; they were soft but not like a cake and the taste was really great. Not overly sweet; but just sweet enough; and with adding chocolate chips the sweetness ended up being perfect. I did find that since I cut the recipe to make only 20 cookies that I had to add a bit more butter; about 1TB more I think, to make the dough bind together. But that is to be expected with changing recipe amounts and me being an inexperienced baker. We will be making these again and they will be our new chocolate chip cookie recipe. Thanks so much for sharing!Reply