Friday, August 8
Whole wheat chocolate chip cookies
Through the modern wonder of the Internet Cheryl discovered a whole wheat chocolate chip cookie recipe that is worth bragging about.
The cookies look a little darker than what we're used to but very appealing.
One thing that might have contributed to the success of this batch -- something not in the recipe -- is that Cheryl used a brand of sugar that comes from China and it is a little more granular than the normal American grind. That makes the cookies just a slight bit crunchy.
Because these cookies are whole wheat most people will consider them to be health food -- which is justification for eating twice as many.
Definitely a winner from Betty Crocker.
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened (Cheryl used butter)
1 teaspoon vanilla
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 ounces) semisweet chocolate chips (2 cups) (Cheryl actually only used 1 1/2 cups of chips)
1. Heat oven to 375ºF.
2. Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
Makes 3 dozen cookies