Wednesday, November 20, 2013

Whole-Wheat Chocolate Chip Cookies



⅔ cup whole-wheat flour, pastry or white winter wheat recommended
½ cup white flour (or can use all whole-wheat instead)
½ teaspoon baking soda
¼ teaspoon salt
1 stick butter (8 tablespoons), slightly colder than room temperature
1 egg
¼ cup brown sugar
¼ cup white sugar
1 teaspoon vanilla
¾ cup chocolate chips (or less so they are not so sweet)

Preheat oven to 375 degrees F.
In a small bowl, mix together the dry ingredients with a hand-held whisk including the flour, baking soda, and salt.

In a large, separate bowl use an electric mixer to cream the butter. The butter is the KEY ingredient in this recipe and for best results it must be “slightly” colder than room temperature. I usually take my stick of butter out of the fridge and let it sit on the counter for a half hour or so before making the cookies. If your butter gets too soft/warm you can alternatively chill the cookie batter after mixing everything together.

Add the egg, both sugars, and vanilla to butter until well mixed. Scrape sides of bowl as necessary.
With the electric mixer on low, add the flour mixture (in batches) to the butter mixture.

With a large spatula stir in the chocolate chips.
If you have time, and for the very best results, it is recommended that you chill the batter for 10 – 15 minutes before putting the cookies in the oven (even if your butter was the perfect temperature!).

Put spoonfuls of batter on an ungreased cookie sheet and bake for 7 – 9 minutes. In a pan cook for 15 min or until the toothpick comes out clean.
Transfer cookies to a cooling rack. 

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