Chocolate Chip Cookies
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Here’s a recipe for soft and chewy Chocolate Chip cookies that you will feel less guilty chomping down because it contains whole wheat flour too!
Who does not like Chocolate chip cookies, right? Since Christmas is a few days away, I thought it would be a good idea to go over the recipe I have for Chocolate chip cookies and decided to experiment by replacing part of the all-purpose flour that with whole wheat flour, and the results were AMAZING.
While adding whole wheat flour makes the recipe a lot healthier, make sure you don’t overeat these yummy goodies. A piece of advice – share it with your neighbors, and they will love you for it. Check out the recipe, and please let me know how you liked replacing the all-purpose flour partly with whole wheat flour.
Read this before you start!
- Baking soda is a key element that helps the cookies spread. If your baking soda is more than six months old, do not use it.
- The mixture should not be very sticky; you should be able to pull the dough into balls. Add flour as needed to get the consistency right.
- I added two spoons of cornstarch to make it extra chewy. It is an optional ingredient. Feel free to skip it, if you don’t have it.
This recipe is adapted from Martha Stewart’s website.
Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ½ teaspoon salt
Wet Ingredients
- 1 cup 2 sticks unsalted butter, room temperature
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 1-1/2 cup about 6 ounces chocolate chip morsels (I use a mix of milk and semi-sweet in a 50:50 ratio)
Instructions
- Preheat oven to 350 degrees.
- Mix the dry ingredients: In a bowl, whisk together both flours, salt, cornstarch and baking soda.
- Mix the wet ingredients:Set up an electric mixer with the paddle attachment.Add butter (microwave it for 15 seconds if not kept at room temperature) followed by both sugars.Beat on medium speed until light and fluffy. Stop and scrape as needed. Reduce speed to low; add eggs (one at a time) and beat till they are combined. Add vanilla and mix well
- Mix the wet and dry ingredients:Add the flour mixture and mix until they are combined (don’t overdo it – maybe for a minute. The mixture should not be extremely sticky, should be almost dough like but slightly sticky. Add flour as needed to get the consistency right).Add the chocolate chips and mix them for 15 seconds. You are ready to bake.
- Get ready to bake: Line a cookie baking sheet with parchment paper;Use an ice-cream spoon to scoop cookie dough and place them around 2 inches apart on the baking sheet. Bake for 10-12 minutes until the cookies start to brown lightly around the edges (Ovens differ – so start checking on the cookies around 8 minutes)
- Cool down process: Remove the cookies from the oven;wait for couple of minutes and then transfer to a wire rack and let them cool completely (approximately 5-6 minutes) before chomping them down 🙂
Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
