Many moms come to weelicious for recipes that are easy to make and on the wholesome side. It’s the way I cook at home, too. However, just because my recipes tend to be healthful doesn’t mean I’m about deprivation. I’m all for us enjoying our favorite treats every now and then. And seriously, what would life be without chocolate chip cookies?! Still, as much as I always loved making them, I never posted a chocolate chip cookie recipe on weelicious because I didn’t think mine were wholesome enough to meet those moms’ needs.
There are several ways to make a true chocolate chip cookie, but at the end of the day you can make only so many changes before it ceases to be a classic. Always trying to add a bit of nutrition to my take on classic sweets, I added some whole-wheat flour to this version. At first I was concerned that it might weigh the cookies down, but I couldn’t detect a change in the slightest. If anything, kids and adults alike seemed to savor these cookies even more than my usual recipe.
Since you probably don’t need the five dozen cookies this recipe produces, I recommend freezing the dough to make individual cookies. Then whenever you have a craving, all you have to do is pop a few of these little gems in the oven and you’re set!
1 cup all-purpose flour
1¼ cups whole-wheat flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup packed brown sugar
½ cup white sugar
2 large eggs, at room temperature
1 tablespoon pure vanilla extract
2 cups semisweet chocolate morsels
1. Preheat the oven to 375°F and line a baking sheet with a Silpat or parchment paper.
2. In a medium bowl, whisk together the flours, baking soda, and salt.
3. In the bowl of a standing mixer, or in a large bowl using an electric mixer, cream together the butter and sugars until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, then the vanilla, mixing for 30 seconds to combine after each addition.
5. Gradually add the dry ingredients and mix until just combined.
6. Stir in the chocolate morsels.
7. Using a mini ice cream scooper or a tablespoon measure, scoop the dough onto the baking sheet, keeping 2 inches between each cookie, and gently press down with the palm of your hand to form cookies.
8. Bake for 12 minutes, or until golden brown. Let the cookies cool on the baking sheet for 2 minutes, then remove them to a cooling rack.
TO FREEZE: Place the scooped raw cookie dough on a baking sheet, flatten with the palm of your hand, and freeze the cookies for an hour or so. Place the cookie dough in ziplock bags, label with the date, and freeze for up to 3 months. Bake as directed, adding an extra minute to the cooking time.