WHOLE WHEAT CHOCOLATE CHIP COOKIES
Nothing is more delicious than a warm, chewy chocolate chip cookie. Using whole wheat flour instead of all-purpose makes this a contender for the best-tasting cookie ever!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
Nutrition Facts : Calories 150, Carbohydrate 19 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 110 mg
WHOLE WHEAT CHOCOLATE CHIP COOKIES
This healthier version of the original chocolate chip cookie is still chewy and full of flavor. I came up with this recipe on my own so that I could feel a little less guilty about snacking on my favorite sweet treat. Unfortunately, I think they are so delicious that I tend to eat more than I should!
Provided by loves2eat
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 25m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cream butter, white sugar, and brown sugar together in a large bowl until smooth. Add eggs and vanilla extract and mix until light and fluffy. Add whole wheat flour, baking soda, and salt and mix. Stir in chocolate chips and walnuts to make a very crumbly dough. Use hands and spoon to press and compact dough.
- Form dough into approximately 3 dozen 1 1/2-inch balls and place on a baking sheet. Press down slightly to flatten.
- Bake in the preheated oven for 8 to 12 minutes. Allow to cool before removing from the baking sheet.
Nutrition Facts : Calories 177 calories, Carbohydrate 20.8 g, Cholesterol 23.9 mg, Fat 10.5 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 5.2 g, Sodium 126.1 mg, Sugar 12.3 g
HERITAGE WHEAT CHOCOLATE CHIP COOKIES
With its use of lower glycemic date sugar and brown rice syrup, this is a healthier version of the alltime favorite American cookie. They give a satisfying sweetness without spiking your blood sugar levels through the roof. We also used freshly ground red fife heritage wheat in place of modern red wheat, which adds a nutty sweet flavor and warm toasty color. Try it. Hide the recipe, and no one will know they're eating cookies that likely won't contribute to their early demise. In fact, they just might make you smile. Use organic ingredients where possible. Based on a recipe from PBS's "Christina Cooks".
Provided by Denyce Rusch
Categories Recipes
Yield 4 dozen small cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F.
- Cream together the butter, date sugar, brown rice syrup, and vanilla extract in a mixer or using a spatula by hand in a large bowl .
- In a separate bowl, mix together dry ingredients: flour, cinnamon, baking soda, baking powder, salt.
- Add the dry mixture to the butter/sugar mixture and combine well.
- Add the optional chopped pecans should you choose to, stirring until well incorporated. Finally add the chocolate chips.
- Use a cookie scoop (or well rounded teaspoon) to drop dough onto a prepared cookie sheet , allowing about 2" for expansion.
- Bake for 14-15 minutes. Allow cookies to cool for at least 2 minutes before removing them from the cookie sheet (you won't want to wait much longer!). The tiered baker's sheet cooling rack is perfect for this purpose, or you may opt to remove the cookies to a more traditional cooling rack . Either way, enjoy! (with minimal guilt)
THE PERFECT CHOCOLATE CHIP COOKIES (WHOLE WHEAT)
I have been experimenting with whole wheat chocolate chip cookie recipes for a few years. I have finally hit upon what I believe to be the PERFECT cookie recipe by combining ideas from a half a dozen decent recipes. This is more specifically directed at home-grinders.
Provided by Partyof8
Categories Drop Cookies
Time 15m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Cream together butter, honey, vanilla and Sucanat (brown sugar).
- Add in egg. Cream well.
- In a separate bowl, stir together flour(s), salt, baking soda and powder.
- Slowly add flour mixture to creamed mixture.
- Add oats, then chocolate chips and almonds (optional).
- Bake at 350 for approximately 10 minutes. Take them out while still a little bit gooey. Let finish baking outside of oven while cooling on the pan for 5 minutes. Remove from pan once firm.
Nutrition Facts : Calories 129.4, Fat 8.6, SaturatedFat 5.1, Cholesterol 23, Sodium 95.1, Carbohydrate 12.9, Fiber 2, Sugar 3.1, Protein 2.5
WHOLE-WHEAT CHOCOLATE CHIP COOKIES
Huge, craggy, chewy, and delicious, these cookies are guaranteed to become classics in your kitchen. The whole-wheat flour gives them a rich nuttiness; the heft, caramel glow, and generous chunks of hand-chopped chocolate make them irresistible.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 20
Number Of Ingredients 10
Steps:
- Place 2 racks in upper and lower thirds of oven and preheat to 350 degrees. Line 2 baking sheets with parchment. You can butter the sheets instead, but parchment is useful here because the large chunks of chocolate can stick to the pan.
- Sift dry ingredients into a large bowl, pouring back into bowl any remaining bits of grain or other ingredients in sifter.
- Add butter and sugars to bowl of a standing mixer fitted with a paddle attachment. With mixer on low speed, mix until butter and sugars are just blended, about 2 minutes. Use a spatula to scrape down sides of bowl. Add eggs one at a time, mixing until each is combined. Mix in vanilla. Add flour mixture to bowl and blend on low speed until flour is barely combined, about 30 seconds. Scrape down sides and bottom of bowl.
- Add chocolate all at once to batter. Mix on low speed until chocolate is evenly combined. Use a spatula to scrape down sides and bottoms of bowl, then scrape batter onto a work surface and use your hands to fully incorporate all ingredients.
- Scoop mounds of dough about 3 Tbsp. in size onto baking sheet, leaving 3 inches between them, or about 6 to a sheet.
- Bake cookies for 16 to 20 minutes, rotating sheets halfway through, until cookies are evenly dark brown. Transfer cookies, still on parchment, to counter to cool and repeat with remaining dough. These cookies are best eaten warm from oven or later that same day. They will keep in an airtight container for up to 3 days.
Nutrition Facts : Calories 293 g, Cholesterol 46 g, Fiber 3 g, Protein 4 g, Sodium 200 g
BEST WHOLE WHEAT CHOCOLATE CHIPPERS
In search of an all whole wheat cookie recipe, I created this one. My family gives it rave reviews!
Provided by 1335ANNI
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Time 32m
Yield 60
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the brown sugar, white sugar, and butter until smooth. Beat in the eggs one at a time, mixing well after each one. Stir in the vanilla, salt, and baking soda until well blended, then mix in the ground pecans and flour. Stir in the chocolate chips last. Try not to over mix once you add the flour.
- Drop spoonfuls of cookie dough onto ungreased baking sheets so they are about 2 inches apart.
- Bake for 10 to 12 minutes in the preheated oven, until the cookies are just starting to brown at the edges. Let cool on the baking sheets for a few minutes before removing to cool on wire racks.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 22.4 g, Cholesterol 28.7 mg, Fat 11.4 g, Fiber 2 g, Protein 2.4 g, SaturatedFat 6.1 g, Sodium 91.7 mg, Sugar 14.3 g
WHOLE WHEAT CHOCOLATE CHIP COOKIES
Make and share this Whole Wheat Chocolate Chip Cookies recipe from Food.com.
Provided by monica
Categories Drop Cookies
Time 20m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- Stir together whole-wheat flour, wheat germ, dry milk, and baking soda. Set aside.
- cream together butter and brown sugar in bowl until light and fluffy, using electric mixer at medium speed. Add egg and vanilla; beat well.
- Stir dry ingredients into creamed mixture, mixing well. Stir in chocolate pieces, sunflower seeds and peanuts. Drop mixture by rounded teaspoonfuls, about 2 inches apart, on greased baking sheets.
- Bake in 350 degree oven for 10-12 minutes.
Nutrition Facts : Calories 1124.6, Fat 74.2, SaturatedFat 33.2, Cholesterol 152.8, Sodium 506.7, Carbohydrate 107.8, Fiber 12.8, Sugar 70.7, Protein 24.2
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BEST WHOLE WHEAT CHOCOLATE CHIP COOKIES - I HEART EATING
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5/5 (2)Total Time 20 minsCategory DessertCalories 148 per serving
- Preheat oven to 350F. Line two baking sheets with parchment or silicone baking mats. Set aside.
- In a medium bowl, whisk whole wheat flour, baking powder, baking soda, and salt together. Set aside. Check out the notes on measuring flour for tips.
- With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down sides of the bowl.
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