My search is over. I have finally created, after many trials, the perfect whole wheat chocolate chip cookie. This cookie is crispy on the outside and soft and chewy on the inside. These are easy to make and unlike some cookies, are still extremely tasty after cooling overnight. They lose the crispy outside, but stay soft and chewy. Oh yea one more thing...you would never know these are whole wheat. Definitely try these. Easy to make and easy to eat. Good Luck keeping them in the house for more than 3 days.
Ingredients
- 1 1/4 sticks of unsalted organic butter (softened)
- 2/3 cup packed organic light brown sugar
- 1 teaspoon salt
- 1 egg
- 1 tablespoon pure vanilla extract
- 1 heaping cup organic whole wheat pastry flour
- 1/2 teaspoon baking powder
- 1 cup dark chocolate chips
Preheat oven to 400ยบ. In a mixer, combine butter, sugar, salt and baking powder on medium speed until well combined and smooth. Add egg and vanilla and continue mixing until smooth. Next pour in flour and mix low until a loose dough is formed. Hand mix chocolate chips in. On a greased cookie sheet spoon 2 teaspoon scoops about 2 inches apart. Cook for 6 minutes or until edges begin to brown. Pour a glass of milk and enjoy!! Makes about 3 dozen mini cookies.
Notes on the Recipe:
- For thinner crispier cookies use only 1 cup of flour instead of a heaping cup.
- For perfect spooning use a 1 1/2 teaspoon (size 100) cookie scoop (Norpro Stainless Steel Scoop)
- Mini chocolate chips work great in this recipe but good luck finding mini dark chocolate chips.
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