Whole Wheat Chocolate Chip Cookies
Whole Wheat Chocolate Chip Cookies requires about 45 minutes from start to finish. This recipe makes 24 servings with 215 calories, 3g of protein, and 11g of fat each. For 30 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. A couple people really liked this hor d'oeuvre. Head to the store and pick up baking powder, unsalted butter, whole-wheat flour, and a few other things to make it today. 59 people were impressed by this recipe. It is brought to you by Foodista. Overall, this recipe earns a not so great spoonacular score of 20%. If you like this recipe, take a look at these similar recipes: Whole Wheat Chocolate Chip Walnut Cookies {My Favorite Chocolate Chip Cookies}, Whole Wheat Chocolate Chip Cookies, and Whole Wheat Chocolate Chip Cookies.
Servings: 24
Ingredients:
1 1/2 teaspoon baking powder
1 teaspoon baking soda
8-12 oz chocolate chips, sugar free
3/4 cup coconut sugar
3/4 cup organic dark brown sugar
2 eggs
1 1/2 teaspoon kosher salt
8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
2 teaspoons pure vanilla extract
3 cups whole-wheat flour
Equipment:
baking paper
baking sheet
sifter
bowl
oven
spatula
blender
microwave
Cooking instruction summary:
- Place two racks in the upper and lower thirds of the oven and preheat to 350F. Line two baking sheets with parchment paper.
- Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.
- Add the butter and the sugars. Beat with a standing mixer fitted with a paddle attachment. With the mixer on low-speed, mix just until the butter and sugars are blended, about 2 minutes. Use a spatula to scrape down the sides of the bowl.
- Add the eggs one at a time, mixing until each is combined.
- Mix in the vanilla.
- Add the flour mixture to the bowl and blend on low-speed until the flour is barely combined, about 30 seconds, scraping down the sides and bottom of the bowl
- Add the chocolate all at once and mix on low-speed until the chocolate is evenly combined. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out onto a work surface, and use your hands to fully incorporate all the ingredients.
- Scoop mounds of dough about 3 tablespoons in size onto the baking sheet, leaving 3 inches between them, or about 6 to a sheet.
- Bake the cookies for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly brown.
- Transfer the cookies, still on the parchment, to the counter to cool. Give them a quick sprinkling with a pinch of sea salt.
- Repeat with the remaining dough.
- These cookies are best eaten warm from the oven or later that same day. They also keep beautifully in the freezer, either by freezing the dough or freezing the cookies once they're cooled. 20-30 seconds in the microwave is all you need to warm one up!
Step by step:
1. Place two racks in the upper and lower thirds of the oven and preheat to 350F. Line two baking sheets with parchment paper.Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.
2. Add the butter and the sugars. Beat with a standing mixer fitted with a paddle attachment. With the mixer on low-speed, mix just until the butter and sugars are blended, about 2 minutes. Use a spatula to scrape down the sides of the bowl.
3. Add the eggs one at a time, mixing until each is combined.
4. Mix in the vanilla.
5. Add the flour mixture to the bowl and blend on low-speed until the flour is barely combined, about 30 seconds, scraping down the sides and bottom of the bowl
6. Add the chocolate all at once and mix on low-speed until the chocolate is evenly combined. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out onto a work surface, and use your hands to fully incorporate all the ingredients.Scoop mounds of dough about 3 tablespoons in size onto the baking sheet, leaving 3 inches between them, or about 6 to a sheet.
7. Bake the cookies for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly brown.
8. Transfer the cookies, still on the parchment, to the counter to cool. Give them a quick sprinkling with a pinch of sea salt.Repeat with the remaining dough.These cookies are best eaten warm from the oven or later that same day. They also keep beautifully in the freezer, either by freezing the dough or freezing the cookies once they're cooled. 20-30 seconds in the microwave is all you need to warm one up!
Nutrition Information:
covered percent of daily need
