Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. They won’t last in anyone’s freezer that long, but hypothetically it will work. On the contrary, these humble cookies are popular because they’re so good, yet so easy — you can make a delicious batch in almost no time. I will put the full recipe in the printable recipe card below, but I did want to note that this whole wheat chocolate chip cookie recipe works best if you chill the dough in the refrigerator for at least an hour (up to overnight). I have fond memories of helping my mom create delicious treats in the kitchen, and I want my girls to have those same memories. Hi dear, We’ll just be using better ingredients! Nice and thick, but super soft, a little bit chewy, all around perfect! Occasionally just substituting whole wheat for white flour works out, but often it doesn’t. Hello! Fantastic cookies! Pinning now! I can sense it from here. OnionTomato Chutney (How to Prepare Red Chutney/Kaara Chutney)? Allow to cool before removing from the baking sheet. The dough gets a bit thick though, so I had to kind of knead in the chocolate chips and walnuts, no big deal, but it does require a bit of oomph to get everything incorporated. Im gonna try with whole grain spelt flour. Generally we all of us prefer crunchier cookies. Add the chocolate chips and mix. I like to stick a few extra chocolate chips into the top of the dough so they look nice Place in the oven and bake for 8-12 minutes, depending on the size of your spoonfuls of dough. I mean who doesn’t right but this one is sooo picky when it comes to eating even sweet treats. And it does actually, very yummy! Whole wheat is less processed—it contains all of the wheat kernel (ground up), whereas in all-purpose flour, part of the wheat kernel is removed. Heat oven to 350 degrees F and line a large baking sheet with parchment paper. Most people won't think twice about serving basic cornbread when is on the table. We will definitely make these again. The use of whole wheat flour instead of regular all-purpose flour results in a hearty, but still tender, cookie that has a deeper flavor than the usual. This gives the flour a chance to absorb some moisture so they will bake more evenly and a chance for the butter to harden up a little which will make the cookies thicker when baked. I used around 1.5 tablespoons of milk. Unlike their white flour brethren, whole wheat cookies have some girth to them and allow you to feel full on fewer cookies. These are the softest whole wheat chocolate chip cookies you've ever had. Vanilla Nutmeg Almond Milk Steamer – With Protein Option. I put very fine pecans on top of a few. Maybe I’m used to it by now, but these cookies are still as soft, chewy, and delicious as they were with the refined ingredients. Feeling a little nutty? The whole wheat flour made these cookies more flavorful than white flour. this link is to an external site that may or may not meet accessibility guidelines. If you noticed the chocolate chip cookies in my last two posts then you’ve probably guessed they would be making an appearance on the blog soon and now here they are! These cookies are made with whole wheat flour, dark chocolate chips and contain no refined sugar! Cover the dough with a paper towl or a cloth and refrigerate it for 20 minutes, Take small balls of dough and slightly flatten them, Also the baking time might vary depending on the type of oven you use. * Percent Daily Values are based on a 2000 calorie diet. You can prevent cookie spread by making sure your butter isn’t too melty at the start. He took some to our son’s shop and he said they sure ate them. In a mixing bowl beat the butter until soft and fluffy. Your email address will not be published. ), Karuveppilai Podi (How to make curry leaf powder? A one-bowl easy recipe for the best whole wheat chocolate chip cookies ever! Percent Daily Values are based on a 2,000 calorie diet. It all depends on how much you want to sacrifice for the sake of a chocolate chip cookie! Packed with flavor and oh so good, these are hands down the softest whole grain chocolate chip cookies you’ve ever had. Make balls about 2-inches wide and place on a parchment-lined baking sheet. These chewy cookies taste delicious! These are some scrumptious looking cookies!!