Whole Wheat Chocolate Chip Cookies
Ready in : 45 mins
Whole Wheat Chocolate Chip Cookies takes about 45 minutes from beginning to end. One serving contains 215 calories, 3g of protein, and 11g of fat. For 30 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 24. Head to the store and pick up eggs, vanillan extract, butter, and a few other things to make it today. It works well as a very affordable dessert. It is brought to you by Foodista. 59 people were impressed by this recipe. Taking all factors into account, this recipe earns a spoonacular score of 24%, which is not so outstanding.
Ingredients
baking powder
1.5 teaspoon
baking soda
1 teaspoon
chocolate chips
8 oz
coconut sugar
0.75 cup
brown sugar
0.75 cup
eggs
2
kosher salt
1.5 teaspoon
butter
8 ounces
vanilla extract
2 teaspoons
flour
3 cups
Cooking in Steps
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1Place 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.
baking paper
baking sheet
sifter
bowl
oven -
2Add 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.
butter
spatula
blender
bowl -
3Add the eggs one at a time, mixing until each is combined.
egg
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4Mix in the vanilla.
vanilla
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5Add 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
all purpose flour
bowl -
6Add 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.
chocolate
mounds bar
dough
baking sheet
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7Bake the cookies for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly brown.
cookies
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8Transfer 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!
sea salt
cookies
dough
microwave
oven