Most people grow up with a family recipe for chocolate chip cookies. In fact, over time, our taste buds develop cookie-expectations: thin and crispy; thick and soft; tall and dense; small, light and fluffy. No matter your tongue’s needs, this particular cookie should satisfy them. And they’re not that serious.
I’m not offering a guarantee if you’re a thin and crispy kind of cookie person, because these could be paperweights in their whole-wheat goodness. But I feel confident with a 90% chance of success. Maybe even 92.
Whole-Wheat Chocolate Chip Cookies
Adapted from Amandeleine, as well as my own tweakin’
Total time involved: about 1 1/2 hours (chill time included)
Makes close to 4 dozen tabelspoon-size cookies. No joke.
2 cups whole-wheat flour
1 tsp salt
1 tsp baking soda
1/4 cup granulated sugar
1 1/4 cup brown sugar
2 tablespoons milk (I used almond)
1 1/2-2 tsp vanilla (I’m sure I used two!)
2 sticks butter
around 2 cups chocolate chips
1. Melt the butter in a medium saucepan over low heat.
2. Meanwhile, sift together flour, salt and baking soda — set aside.
3. Pour melted butter in work bowl, then add sugar. Get in the eggs, milk, vanilla and mix ’til it looks beautiful!
4. Slowly incorporate flour mixture into work bowl until thoroughly combined. You can use electric beaters (as I did) or just work it with a spoon. Stir in chocolate chips and you have some seriously tasty cookie dough!
5. But wait…we have to wait. I know, I know! Chill it for at least one hour if not two (I totally only lasted one).
6. When your dough is good and ready, preheat the oven at 375 degrees. Scoop your dough into tablespoon size balls for optimum small cookies (you may, of course, go bigger; the baking time just might be off) onto a nonstick or prepared baking sheet.
7. Bake 8-9 minutes with 12 wee ones per sheet. For doughier, absolutely go 8. Of course.
8. Allow your dad and brother to eat multiple at a time. It’s okay, there is a LOT of chocolate chip cookies.