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The May 2008 Recipe of the Month Mostly Whole Wheat Chocolate Chip Cookies Here is an easy variation on whole wheat chocolate chip cookies that lightens the flour just enough to make a good cookie, but keeps enough whole wheat to make it a bit more nutty and dense, without making it unpalatable. Many thanks to Katie R. for this fun recipe
Ingredients 3/4 cup sugar 1 1/4 cup dark brown sugar, packed 8 ounces (2 sticks, or one cup) butter, softened 2 eggs 1 1/2 teaspoons vanilla 1 cup flour 1 1/2 cups whole wheat flour 1 teaspoon baking soda 1 teaspoon salt 12 ounces good quality chocolate chips Directions Preheat oven to 350 degrees Fahrenheit. Mix the softened butter with both the sugars and the vanilla, mix until smooth. Add eggs, mix well. Add the dry ingredients (but not the chocolate) and mix well. Fold in the chocolate, being sure to distribute well. Drop by teaspoonsful onto ungreased cookie sheet (or use liners), spacing about 2 inches apart (cookies will spread). Bake at 350 degrees Fahrenheit for 10 minutes (check first batch earlier to see how they do, and adjust time if needed). Serve with lots of ice-cold milk Enjoy!