Whole Wheat Double Chocolate Chip Cookies Food

WHOLE WHEAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cream butter, white sugar, and brown sugar together in a large bowl until smooth. Add eggs and vanilla extract and mix until light and fluffy. Add whole wheat flour, baking soda, and salt and mix. Stir in chocolate chips and walnuts to make a very crumbly dough. Use hands and spoon to press and compact dough.
• Form dough into approximately 3 dozen 1 1/2-inch balls and place on a baking sheet. Press down slightly to flatten.
• Bake in the preheated oven for 8 to 12 minutes. Allow to cool before removing from the baking sheet.

WHOLE WHEAT CHOCOLATE CHIP COOKIES

Steps:

• Set oven to 350 degrees.
• Grease a baking sheet/s.
• Grind 3/4 cup rolled oats in a blender or food processor, then transfer to a medium bowl.
• Add in flour, cinnamon (if using) baking soda and salt; mix to combine.
• In a bowl beat butter until fluffy.
• Add in oil, both sugars, egg, vanilla and maple extract; beat until smooth an creamy.
• Add in dry ingredients and mix just until combined.
• Add in chocolate chips and nuts (if using).
• Drop by heaping teaspoonfuls onto greased baking sheet.
• Bake (one sheet at a time) until firm around the edges and golden on top (about 12-15 minutes).
• Cool cookies for 2 minutes on sheet then remove to wire rack to cool completely.

WHOLE WHEAT DOUBLE CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Preheat oven to 350 degree F.
• Meanwhile, mix the butter and unrefined cane sugar till the sugar is completely blended with the butter. I prefer to mix by hand since I don't use mixer. Whisk or spatula is not helpful in this case, since the butter is not in a completely melted state.
• Add in the egg to this mixture.
• Now add vanilla essence to the above mixture and stir till all the ingredients are uniformly mixed. The wet ingredients mixture is now ready.
• For the dry ingredients, mix in whole wheat flour, cocoa powder, baking soda, baking powder and salt to the wet mixture.
• Finally add the chocolate chips and give it a good mix with hand. The dough will be a little loose at this stage, so it is advisable to put the dough in the fridge for at least 10-15 minutes.
• Line a baking tray with parchment paper. Take around 2-3 tbsp of cookie dough and roll into a ball. Then flatten the dough ball (lightly press, we don't flatten this too much, as the cookie expands while baking) and place on the baking tray. I was able to make 14 cookies with the prepared dough.
• Bake the cookies for 12-18 minutes in the preheated oven, or till you see creases on top of the cookies. The cookies will be soft to touch, but once cooled, they will be fine.
• Remove the cookies from the oven, and allow them to cool for at least 10-15 minutes.
• The whole wheat double chocolate chip cookies are now ready to be served warm or these can be stored in an air-tight container!! I refrigerated the cookies for around an hour to stiffen up the gooey consistency of the warm cookies before storing them at room temperature.

WHOLE WHEAT CHOCOLATE CHIP COOKIES

Steps:

• Stir together whole-wheat flour, wheat germ, dry milk, and baking soda. Set aside.
• cream together butter and brown sugar in bowl until light and fluffy, using electric mixer at medium speed. Add egg and vanilla; beat well.
• Stir dry ingredients into creamed mixture, mixing well. Stir in chocolate pieces, sunflower seeds and peanuts. Drop mixture by rounded teaspoonfuls, about 2 inches apart, on greased baking sheets.
• Bake in 350 degree oven for 10-12 minutes.

WHOLE WHEAT CHOCOLATE CHIP COOKIES

Steps:

• Mix flour, baking soda, and salt in medium bowl.
• In a separate bowl, cream together butter, sugar, and honey. Add the eggs & beat.
• Combine wet & dry mixes.
• Mix in vanilla then choc. chips & nuts.
• Spoon rounded teaspoonfulls onto ungreased cookie sheets. Bake at 350 degrees for 10-12 minute.

WHOLE WHEAT CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F.
• 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.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.