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Dessert

Whole Wheat Chocolate Chip Cookies

July 7, 2015

I think writing the first entry to any blog is the most difficult. I couldn’t come up with a creative introduction, so I’m just going to cut to the chase. The whole purpose of this blog to share my life through what I love to do: cooking, baking and the occasional DIY project. I’m not much of a writer, but I wanted to give blogging a shot. Please bear with me as I tinker with the layout, learn to edit my photos better and get a hang of this blogging life in general. But, before I forget, a big thank you the boyfriend for helping me set up this blog :)

I wanted my first recipe to be a simple classic that everyone would love- chocolate chip cookies. Seriously, who doesn’t love a good old chocolate chip cookie? Everyone seems to be on a health kick these days, so I tried to make this childhood classic a bit more figure friendly by cutting down the sugar and using whole wheat flour. I was hesitant about fiddling with the typical chocolate chip recipe, but I promise you this will be a hit. FullSizeRender

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Whole Wheat Chocolate Chip Cookies

Makes about 24

1 cup whole wheat flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 stick unsalted butter

½ cup light Brown Sugar

¼ cup granulated Sugar

1 large egg

1 teaspoon vanilla

¾ cup semi sweet chocolate chips

 

Instructions

  1. Preheat oven to 350F.  Line baking sheets with silicon mat or line with parchment paper.
  2. In a medium bowl, sift flour, baking soda, baking powder and salt.
  3. In a large bowl, cream the butter and sugars with an electric mixer until light and fluffy, about 4 minutes. Add egg. Then beat in vanilla. (I like to be generous with the vanilla).
  4. Gently add in the flour mixture with the sugar. Stir in the chocolate chips.
  5. Scoop cookies using a cookie scoop onto the baking sheets. Let the dough balls chill in the refrigerator for 10 minutes.
  6. Bake for 8-9 minutes, until golden brown. Let the cookies rest on the baking sheet for 5 minutes before transferring them onto a cooking rack.

 

* I personally like to form the dough into balls and freeze them on a tray. After an hour, I transfer them to a freezer bag. Whenever you want some fresh cookies, take them out of the freezer, pop them onto a baking tray and bake for about 9-10 minutes. Voila, freshly baked cookies in no time