Everyone needs a go-to chocolate chip cookie recipe. Especially a girlfriend. Very important.
Berney is a firefighter. When he was in the fire academy earlier this year, I felt it was my duty as girlfriend to make sure he had yummy things to help make the tough, exhausting days a little happier. Plus, yummy things help make friends. So each week, at least once, I would make some sort of treat to send along with Berney that he and the other cadets could enjoy during their lunch break. And these chocolate chip cookies were one of the yummy things that got sent…multiple times.
What the cadets didn’t know, however, is that these cookies are 100% whole grain. I felt it was my duty as a registered dietitian to attempt making somewhat healthy-fied treats if at all possible. You know, just trying to change the world one fiber-filled cookie at a time. It is a delicious mission, you should all join up.
These cookies are made with white whole wheat flour. Do NOT use regular whole wheat flour. There IS a difference. White whole wheat flour has recently become more prominent in grocery stores, and thank goodness for that! It works much differently (a.k.a. BETTER) in baking than whole wheat flour does. It still has all the same nutrition as whole wheat flour, it’s just a different color. Think of it as albino wheat. The different type of wheat gives this white version a milder taste, much more similar to the refined, all-purpose flour we’re all familiar with.
But enough science-y talk. Let’s talk cookies.
I’ve made these numerous times for various groups of people; firefighters, co-workers, friends, family, and my tummy. They’ve all given the same feedback…YUM. None of them could tell that I hid a little bit of healthy inside these; they taste just as wonderful as any good chocolate chip cookie should! Chocolate chip cookies with the fiber-y goodness of whole grain…yes, please!
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup semi-sweet mini chocolate chips
- Preheat oven to 375°F.
- Using a mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until creamy, about 2 minutes. Scrape down sides as needed.
- Add egg and vanilla, and mix until combined, about 1 minute.
- In a separate bowl, stir together the flour, baking soda and salt. Add to the wet ingredients and mix on low until combined. Dough will be very thick. Gently fold in the chocolate chips with a spatula or large spoon.
- Roll dough into small balls (about 1 Tablespoon of dough per cookie) and place about 2 inches apart on a parchment-lined or Silpat-lined cookie sheet.
- Bake for 8-10 minutes or until light brown on the edges (centers will look soft). Cool for a few minutes on cookie sheet, then remove and finish cooling on wire rack.
- Cookies will keep for several days stored at room temperature in an air-tight container.
- 4 dozen cookies