Whole Wheat Chocolate Chip Cookies

Looking for softer whole wheat chocolate chip cookies?  King Arthur White Whole Wheat Flour produces superior results in delicate baked goods that are typically weighed-down, hard, or dry when using whole wheat flours.

We don’t eat dessert much anymore, so when we do it has to be worth it.  Chewy centers, slightly crisp exterior, and intense chocolate flavor make these cookies a real treat.

Chocolate Chip Cookies (Whole Wheat)

Yield: 5-6 dozen

1/2     cup  granulated sugar
1          cup  packed brown sugar
1          cup  butter — softened
2          large  eggs
2          teaspoons  vanilla extract
2          cups  King Arthur White Whole Wheat Flour
1           teaspoon  baking soda
3/4     teaspoon  salt
1/2      teaspoon  cinnamon
2           cups  Ghirardelli Double Chocolate Bittersweet Chips

Heat oven to 375°.  Cream butter, sugars, vanilla, and eggs. Mix flour, baking soda, cinnamon, and salt in a separate bowl until well blended; add to butter mixture.

Stir in chocolate chips.  Drop dough by rounded teaspoonfuls about 2 inches apart onto a cookie sheet lined with parchment paper.

Bake until light brown, 8 minutes. Remove from pan and cool on baking racks.

Store in an airtight container or resealable bag.

High Altitude: Add 1/4 cup of additional flour.

Optional: Add 3/4 cup of chopped walnuts with the chocolate chips and bake as directed.

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2 responses to “Whole Wheat Chocolate Chip Cookies

  1. Pingback: Friday Cookies | Savoring Today

  2. Wow thoe cookies are gorgeous, when I see chocolate chip cookies it reminds me of childhood, I always ask my mom to buy chips ahoy

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