I am having a love affair with chocolate chip cookies.
Chocolate chip cookies and I make a good pair. We get along. They make me happy. They satisfy my cravings. And they pack some extra insulation into my hips and butt to keep me warm during winter.
Anyway. I like love chocolate chip cookies so much that I’m always on the lookout for new variations to make. Because I bake them all the time. And if I stuck to the same recipe over and over again then I’d have nothing to blog about.
And that would be no fun.
These cookies are really good. Really really good. They rank pretty highly up these on my list of awesome chocolate chip cookie recipes. And don’t be scared off by the wholegrain flour. It’s pretty widely available, but if you don’t want to use it, just substitute it for plain flour. Or try one of my other favourite chocolate chip cookie recipes here, here, or here.
However, the use of wholegrain (or whole wheat) flour in these cookies makes them, well, healthier. Than most other recipes, at least.
The wholegrain flour also adds a bite, extra chewiness, and results in a more wholesome, slightly denser texture. In a good way.
Its like there’s more packed into each bite of cookie.
And that can’t be a bad thing.
WHOLEGRAIN CHOCOLATE CHIP COOKIES
Recipe adapted from Hungry Girl Por Vida.
220g cold unsalted butter, cubed (1 cup)
1 cup brown sugar
1 cup white sugar
1/2 tsp vanilla extract
2 eggs
2 cups wholegrain flour
1 cup plain flour
1 1/2 tsp baking powder
1 tsp baking soda
2 tsp salt
1 1/2 cups chocolate chips
Preheat the oven to 180 C and line a few trays with baking paper.
Using an electric mixer, beat the butter and both sugars together until just combined. Add the vanilla and the eggs, one at a time, beating well between each addition.
On a low speed, mix in the flour, baking powder, baking soda and salt. Add the chocolate chips and mix until well distributed.
Scoop tablespoons of dough onto lined baking trays. Bake for 10-12 minutes.
Allow the cookies to cool on the trays. Makes about 32 cookies.
