These whole wheat chocolate chip cookies are practically health food. 100% whole grain and bittersweet chocolate chips? Don’t those contain whole grains and flavonoids? Totally health food, right? Perfect for back to school. The texture is soft and chewy, and the combined flavors of the whole wheat and dark brown sugar along with the bittersweet chocolate chips may put these on on your list as one of your favorite chocolate chip cookies.
I promise you, these cookies will be a huge hit. I baked about four dozen of them for work, and they flew out of the cookie jar. I don’t think I’ve seen anything I’ve shared at work get as much love as these cookies did. I saved a few for my little grandsons and they LOVED them.
When I started mixing these cookies the evening before, I had just skimmed the recipe to make sure I had all of the ingredients (Don’t you love it when you do have all of the ingredients and you don’t have to go to the store? I do). I preheated the oven, melted the butter, mixed in the brown sugar, added the eggs, dry ingredients, and the chips, and then read “refrigerate overnight.”
Okay…. Breathe…. Turn of the oven, reset the alarm and go to bed. When will I finally learn to read a recipe all of the way through?
The next morning I had to bake four sheets of cookies carrying the kitchen timer around with me as I got ready for work. You can pretty much guess what I had for breakfast. I had no choice!! =)
*All claims about these being health food are for entertainment purposes only and to make you smile I hope.
Whole Wheat Chewy Chocolate Chip Cookies
6 oz butter
7 1/2 ounces (1 C) dark brown sugar
2 tsp vanilla
1/2 tsp baking soda
1/2 tsp espresso flour (optional, I used it)
1/4 tsp baking powder
1/3 C Lyle’s Golden Syrup (you can also use light corn syrup)
1 T apple cider vinegar
2 large eggs
9 ounces (2 C) whole wheat flour
20 ounces bittersweet chocolate chips
- Melt the butter in a saucepan. Remove the pan from the heat, add the sugar, and stir until the sugar is melted.
- Pour the butter/sugar mixture into a medium bowl and allow it to cool to lukewarm.
- Add the vanilla, baking soda, espresso, baking powder, syrup, and vinegar.
- Add the eggs, one at a time, beating the mixture well each time.
- Add the flour and mix thoroughly.
- Stir in the chocolate chips.
- Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 375 degrees F.
- Line baking sheets with parchment and drop the dough by tablespoon onto the sheets, about 2 to 3 inches apart. I use a small scoop to create (somewhat) even sizes.
- Bake, two sheets at a time, for 12 to 13 minutes, rotating the sheets half way through, until they are just beginning to brown.
- Cool the cookies on the baking sheets. Loosen the cookies from the parchment after about 5 minutes.
I am participating in the Creative Cookie Exchange.