Whole Wheat Chocolate Chip Cookies

We all love chocolate chip cookies right?  Well I decided to make them a bit healthier, by eliminating the processed, all-purpose flour.  Don’t run away, they still have butter and sugar!!  I promise, they are delicious!

I used the “Pastry” setting on my Wonder Mill Grain Mill to create a super-fine, whole wheat pastry flour.

I am still learning the ins and outs of baking with whole wheat flour in traditional recipes, so I wasn’t exactly sure what to expect.  I used my regular Chocolate Chip Cookie recipe, and substituted the pastry flour for the all-purpose flour.

These cookies are a bit thinner than usual, but they are also softer, which I really like.  They do have more texture than regular chocolate chip cookies, but the whole wheat adds a nice, almost nutty flavor.  I do not normally add nuts to my chocolate chip cookies, so I did not add them to these cookies either.  Feel free to add them if you wish, I think next time I will. 😉

I have had so much for with this grain mill challenge.  I love being able to grind fresh flour as I need it.  I am really excited to find some other grains to try out in the future!

Whole Wheat Chocolate Chip Cookies

 

Author:

Lisa Johnson {Cooking with Curls}

Recipe type: cookies

Serves: 2 dozen

Print

 

A whole wheat version of everyone's favorite cookie!

Ingredients

• 1 cup unsalted, organic butter
• 1 cup organic brown sugar
• ¼ cup granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 2¼ cups whole wheat pastry flour
• ½ teaspoon sea salt
• 1 teaspoon baking soda
• 1¾ cups semi-sweet chocolate chips

Instructions

1. Preheat oven to 375 degrees.
2. Line 3 baking sheets with parchment paper and set aside.
3. In a large bowl, beat butter until creamy.
4. Add the brown sugar, granulated sugar, and egg, beat until light and fluffy
5. Add the vanilla extract, flour, salt, and baking soda.  Beat just until well combined.
6. Stir in the chocolate chips.
7. Using a cookie scoop {mine is #30} place dough on prepared baking sheet, about 2 inches apart.
8. Bake for 9 to 11 minutes, until golden brown.
9. Remove from oven and allow to rest on baking sheet for 5 minutes.
10. Move cookies to a wire cooling rack and cool.
11. Store in a sealed container for up to 3 days.

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