I just got this recipe in e-mail today and haven't tried it yet. Whole wheat flour would be healthier, but I'm just not sure about the texture of a whole wheat cookie. Sharing it with ya'll, so if you decide to try making it, let us all know the results!
Nothing is more delicious than a warm, chewy chocolate chip cookie. Using whole wheat flour instead of all-purpose makes this a contender for the best-tasting cookie ever!
Whole Wheat Chocolate Chip CookiesYield: 3 dozen cookies
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
2 cups Gold Medal whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 ounces) semisweet chocolate chips (2 cups)
Heat oven to 375 F.
Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda
and salt (dough will be stiff). Stir in chocolate chips. Feeling a little nutty?
Go ahead and add 1 cup coarsely chopped nuts with the chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie
Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly;
remove from cookie sheet. Cool on wire rack.