I’m a slacker. Forgive me. I made these cookies a few weeks ago when my (almost) brand new laptop pooped out on me. (Anyone want to see how many times I can put “almost” in parentheses?) I wanted to drown my sorrows in chewy chocolate chip cookies without all the guilt. Plus I was just about out of all-purpose flour.
I’m generally not one to come up with my own recipes, especially for baked goods. I’ve only been cooking for about a year and a half so I’m still trying to figure things out in the kitchen. Luckily these turned out perfect. They didn’t last 2 days in my house. And like I said, (almost) no guilt. (That’s 3!) I didn’t even feel bad when I saw the husband sneaking bites to the kid.
(almost) Half Whole Wheat Chocolate Chip Cookies
from: Like Sprinkles on a Cupcake…
1 1/4 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 cup butter, room temperature
1/2 cup sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 cups semi-sweet or milk chocolate chips
Preheat oven to 375.
Sift together flours, baking soda, and salt. Set aside.
Cream butter and sugar together. Add vanilla and then eggs, one at a time, beating after each addition. Slowly stir in flour mixture. Fold in chocolate chips.
Drop rounded tablespoons of dough onto ungreased baking sheet. Bake for 9 – 11 minutes, or until golden brown.
Let cool completely on wire rack.