Grab the milk because the chocolate chip cookies are here!! I am so excited to share this recipe with y’all because it is a simple dessert that you and your friends can gather around. What I love about this recipe is it uses whole wheat flour. You’ve probably heard that whole wheat is better than all-purpose flour, but have you ever wondered why? I am here to help (and geek out on you)!
Flour comes from wheat berries, which have three different components to them- the bran, the endosperm, and the germ. Let’s compare it to an egg to help this make sense.
The bran is the outer shell of the wheat berry, like the shell of the egg. The endosperm is the inside of the wheat berry just like the egg white, making up the majority of the wheat berry. Lastly, the germ is the innermost part of the wheat berry, like the yolk of an egg.
All-purpose flour only uses the endosperm of the wheat berry whereas whole wheat flour uses the entire wheat berry. So when you use whole wheat flour, you are eating the entire wheat berry which results in a higher protein and fiber content.
Go ahead and try this recipe out for you and your friends and let me know what you think! Enjoy!
Whole Wheat Chocolate Chip Cookies
bake: 8 min per batch
makes: 24 cookies
3/4 cups butter, melted
1 cup sugar
1/2 cup brown sugar
1 tsp vanilla
2 cups + 2 tbsp whole wheat flour
1/2 tsp salt
1 tsp baking soda
1.5-2 cups chocolate chips
preheat the oven to 350 F
if using a stand mixer (kitchen aid), add all wet ingredients into the mixing bowl and mix on low speed until blended. make sure the butter is melted!
in a separate bowl combine: flour, salt, and baking soda
once wet ingredients are well blended, slowly add dry ingredients into the wet ingredients and mix on low speed.
when all ingredients are combine, add the chocolate chips
scoop the cookie dough onto a cookie sheet into balls (may need to form them with your hands) and press them down just a little bit
bake cookies for 8 minutes and transfer to a cooling rack to cool. enjoy!