- I cut back on the white sugar and used 1/2 cup, might even use less the next time.
- I used 2 cups King Arthur whole wheat (which is powder fine) and 1 cup Heckers regular (grainier) whole wheat flour.
- I think you could use all King Arthur Flour's White Whole Wheat flour and the kids would be totally faked out!
- Using a 1 1/4" cookie scoop the first tray did not melt down, it stayed puffed and round. Maybe because I cut back on the sugar, maybe because the wheat flour has more body than A/P flour and absorbed more moisture. So I flattened the next tray with my finger before putting it into the oven. That worked fine.
- I think I'll test adding a tsp or two of water or milk the next time.
- As for taste and consistency, they are great! A little chewier than regular, and very good!
- Thanks Tiffanee for sharing this yummy recipe, I will make these again. You can see how Tiffanee's cookies turned out HERE.
- Did you notice my mad editing skills??? I used picnik.com to add the words to the picture, look out world I learned something new-Woo Hoo:@)
Makes about 3 dozen cookies
1 cup butter, melted
1 cup white sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
3 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips
Preheat oven to 350 degrees.
Cream together butter and sugars until smooth. Add in eggs and vanilla, beat for 3 minutes. Gradually
add flour, baking soda and salt. Stir in chocolate chips.
Drop by large spoonfuls onto a lightly greased pan. Bake for 10-12 minutes, or until edges are lightly brown. After removing from the oven let them sit on the pan for one minute.