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Friday, May 13, 2011

Perfect Whole Wheat Chocolate Chip Cookies

We won't talk about how many times I've made these cookies in the last few weeks. I think I've tried a good dozen or so Chocolate Chip Cookies recipes, these are up there for my top picks. Chocolate Chip Cookies are probably the first kind of cookie I think of when I am wanting to bake cookies. Some recipes I've tried don't nearly have enough chocolate chips in them. This recipe has the perfect chip to dough ratio. Chocolaty morsels are sure to be in each and every bite, and that to me is part of the perfect Chocolate Chip Cookie.

One thing I love to do with cookie dough is freeze it. I make cookie dough balls and place on a cookie sheet and freeze, when they are frozen through 4-5 hours, scrape them off into a gallon-size zip lock bag and freeze. Doing this is great because then when I need my chocolate chip cookie fix - all I have to do is plop them on the pan and bake them. There is nothing like fresh baked cookies and a glass of cold milk.

Cookies anyone?

Perfect Whole Wheat Chocolate Chip Cookies
adapted from

Printable Version - text only
Printable Version - with picture

Makes 4+ dozen cookies

2 1/4 cups whole wheat flour (I like to use whole white wheat)
1/2 tsp salt
1/2 tsp baking soda
3/4 cup butter (1 1/2 sticks), softened and slightly melted
1 cup brown sugar
1/2 cup white sugar
2 large eggs
2 tsp vanilla
2 cups semi-sweet or milk chocolate chips (I like 1/2 of each)

Preheat oven to 350 degrees.

In a medium sized bowl combine flour, salt and soda. Set aside.

In a separate medium-sized bowl or Bosch mixing bowl, cream butter and sugars together until combined well. Add eggs and vanilla, mix until it's lightened in color, approximately 2 minutes. Add dry ingredients and mix. Add chocolate chips and mix to incorporate.

Scoop by the teaspoonful and place on a silicone lined or greased cookie sheet. If you want perfectly shaped cookies that don't run into each other make sure you don't do more than a teaspoonful of dough at at time. Also if you have a large 11 x 16 inch baking sheet you can place 12 cookies per sheet without them running into each other. My mom always had perfectly shaped and sized cookies - so now I have a complex about them being, well, perfect. This has been my trick to get them perfect.

Bake for 9-11 minutes until edges are set and slightly brown. If you are baking frozen dough, you might add a minute or two to the baking time. Let cool on baking sheet for one minute and then place on cooling rack to cool completely.

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