Whole-Wheat Chocolate Chip Cookies
Submitted by capper
Big, chewy whole wheat chocolate chip cookies with golden-brown edges and a soft center. Only 9 ingredients and 25 minutes from mixing bowl to cookie jar.
YIELD
15 servingsPREP
10 minCOOK
15 minREADY
25 minYou don’t need white flour to make a killer chocolate chip cookie. These prove it.
Whole wheat flour is the only flour here, giving these cookies a slightly nutty, toasty depth that pairs ridiculously well with semi-sweet chocolate chips.
The dough is dead simple: cream the margarine with both sugars and vanilla, beat in an egg, fold in the dry ingredients, and stir in the chips. Roll into tablespoon-sized balls and bake until the edges go golden.
These are big cookies. The recipe makes about 15 of them, and they come out with that satisfying combo of crispy edges and a soft, slightly chewy middle.
Pro Tips
- Pull them from the oven when the edges are golden but the centers still look slightly underdone. They’ll firm up as they cool on the sheet.
- Margarine makes these dairy-free if you use a vegan brand. Butter works too if dairy isn’t a concern, and it’ll add more richness.
- Chill the dough for 30 minutes before baking if you want thicker cookies that spread less.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
In a small bowl, sift together flour, baking soda, and salt; set aside.
In a large bowl, beat margarine, sugar, brown sugar, and vanilla until creamy.
Beat in egg. Gradually beat in flour mixture.
Stir in chocolate chips. Roll batter into balls (about a tablespoon each) and set 1 and a ½ inches apart on an ungreased cookie sheet.
Bake 9 to 15 minutes until edges are golden brown. Makes about 15 very big cookies.
Comments
