Whole wheat chocolate chip cookies

Name: Whole wheat chocolate chip cookies
Total time: 45 min
Yield: 24 servings
Ingredients: 1.5 tsps baking soda; 226.8 g chocolate morsels; 120 g coco powder; 165 g dark brown sugar; 2 free range eggs; 1.5 tsps kosher salt; 226.8 g unsalted butter; 2 tsps vanilla extract; 360 g whole wheat flour

Whole Wheat Chocolate Chip Cookies takes about 45 minutes to make and is a delicious twist on the classic cookie recipe. This recipe covers 5% of your daily requirements of vitamins and minerals and is suitable for a balanced diet. It works well as an affordable dessert option and is perfect for a cozy family gathering or holiday celebration.

Ingredients

baking soda

1.5 tsps

chocolate morsels

226.8 g

coco powder

120 g

dark brown sugar

165 g

free range eggs

kosher salt

1.5 tsps

unsalted butter

226.8 g

vanilla extract

2 tsps

whole wheat flour

360 g

Method

Place two racks in the upper and lower thirds of the oven and preheat to 350F. Line two baking sheets with parchment paper.Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.
Add the butter and the sugars. Beat with a standing mixer fitted with a paddle attachment. With the mixer on low-speed, mix just until the butter and sugars are blended, about 2 minutes. Use a spatula to scrape down the sides of the bowl.
Add the eggs one at a time, mixing until each is combined.
Mix in the vanilla.
Add the flour mixture to the bowl and blend on low-speed until the flour is barely combined, about 30 seconds, scraping down the sides and bottom of the bowl
Add the chocolate all at once and mix on low-speed until the chocolate is evenly combined. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out onto a work surface, and use your hands to fully incorporate all the ingredients.Scoop mounds of dough about 3 tablespoons in size onto the baking sheet, leaving 3 inches between them, or about 6 to a sheet.
Bake the cookies for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly brown.
Transfer the cookies, still on the parchment, to the counter to cool. Give them a quick sprinkling with a pinch of sea salt.Repeat with the remaining dough.These cookies are best eaten warm from the oven or later that same day. They also keep beautifully in the freezer, either by freezing the dough or freezing the cookies once they're cooled. 20-30 seconds in the microwave is all you need to warm one up!

Nutrition:

214 kcal

Carbs

28 g

Fat

11 g

Protein

2 g

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