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Chocolate Chip Cookies

October 3, 2011

Recently a friend of mine traveled home to throw a birthday party for her dad. She is a great cook and made all of the food for the party herself. At the last minute she decided to add chocolate chip cookies to the menu but couldn't remember what all of the ingredients were. My friend ran to her computer to check the weelicious recipe for chocolate chip cookies only to find....there is no weelicious recipe for chocolate chip cookies! "How could that be," she exclaimed to me.

Many moms come to weelicious for recipes that are easy to make and on the healthy side. And for good reason; it's the way I cook and how we tend to eat in our house. However, I'm not about deprivation and am all for us enjoying our favorite treats every now and then. And what would life be without the chocolate chip cookie?!

There are several ways to make a true chocolate chip cookie, but at the end of the day you can only make small changes for it to still be a true classic. Always trying to add a bit of nutrition to my takes on classic sweets, I added some whole wheat flour to the all-purpose flour most chocolate chip cookie recipes call for. At first I was concerned it might weigh the cookies down a bit, but on the contrary I couldn't detect a change in the slightest. If anything, the kids and adults I offered them to liked these cookies even better then my usual recipe.

Since you probably don't need the 5 dozen cookies this recipe produces (unless you're feeding a small army), place a few dozen on a separate baking sheet and freeze them for later so all you have to do whenever you have a craving for chocolate chip cookies is pop a few of these little gems in the oven and you're set!

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Chocolate Chip Cookies  (Makes 5 Dozen Cookies)

  • Prep Time:5 minutes,
  • Cook Time: 12 minutes,
  • Total Time: 17 minutes,

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup white sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 1 cup white flour
  • 1 1/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi sweet chocolate chips

Preparation

  1. 1. Preheat oven to 375 F.
  2. 2. Cream the butter and sugar in a standing mixer (or in a bowl using a hand mixer) for 4-5 minutes until light and fluffy.
  3. 3. Add the eggs one at a time and vanilla extract and mix for 1 minute.
  4. 4. Combine the white flour, whole wheat flour, baking soda and salt in a bowl and slowly incorporate into the butter and egg mixture.
  5. 5. Mix until combined then pour in the chocolate chips and stir.
  6. 6. Using a mini ice cream scooper or tbsp measure, scoop dough onto a Silpat or parchment lined baking sheet.*
  7. 7. Bake for 12 minutes.
  8. 8. Allow cookies to cool on the baking sheet for 2 minutes then remove and place on a cooling rack.
  9. 9. Serve.
  10. * To freeze, place the cookie dough on a baking sheet and freeze the balls for an hour or so. Place the balls in labeled Ziploc bags, label with the date and freeze for up to 3 months. Bake as directed adding an extra minute to the cooking time.
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Comments






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  1. Meredith S.

    January 15, 2013 at 11:55 pm

    Reply

    I had to let you know that I have made every chocolate chip cookie recipe known to man, and my hubby has found something wrong with every one of them. (Tollhouse recipe, too!) That is, until I made yours. Your recipe is the ONLY one he requests I make again and again. It should also go without saying that my 2 girls love them as well. Thank you for helping me to please some of the pickiest eaters on the planet!!!!

  2. Shweta

    January 6, 2013 at 3:39 am

    Reply

    I have been trying your recipes for my 1.5 year old son and everyone loves them. He adores these cookies so does my 16 year old who bakes with me. I wish I knew some alternatives to kale based recipes or local options for agave n cranberries to try here in Greater Noida, India. Have a great year

    • catherine

      January 7, 2013 at 1:17 pm

      Reply

      If a recipe calls for kale you can substitute spinach or collard greens easily! For agave you can substitute honey at a 1:1 ratio! Cranberries… dried or fresh? If dried you could use almost any other dried fruit like cherries, apricots or blueberries! If you want to substitute fresh cranberries it will probably depend on the recipe.

  3. ctgirl

    January 1, 2013 at 11:17 pm

    Reply

    Another great recipe!

  4. brei

    December 23, 2012 at 8:44 pm

    Reply

    So good! I made these for Christmas presents:-)

  5. Penny

    December 2, 2012 at 8:13 pm

    Reply

    Love these cookies! I keep the freezer stocked with them.
    I use dark chocolate chips in place of the milk chocolate, and I find I only need 1 c for the full 5 dozen because the taste is so much richer and more satisfying.
    The next batches that I bake are going to be white chocolate macadamia (1/2 c salted macadamia nuts, chopped and 1/2 c white chocolate chips) and peanut butter and chocolate (1/2 c peanut butter chips and 1/2 c dark chocolate chips).
    Thank you for a great recipe!

  6. Lindsey

    November 27, 2012 at 2:10 pm

    Reply

    Have you ever put the dough into greased mini muffin tins? I want to use this recipe to make mini cookie-cakes. Do you think I need to adjust the recipe?

    • catherine

      November 27, 2012 at 2:18 pm

      Reply

      That will work fabulously! I do that from time to time. Cooking time and temp remain the same!

  7. Michelle Wetzler

    October 26, 2012 at 4:50 am

    Reply

    Do you change it for high altitude ?

  8. Catherine

    August 7, 2012 at 8:06 pm

    Reply

    I made these today. I only made half of the batch…but I ate half of what I made. yummm…I know…I am a cookie monster :-)

  9. mebrr

    March 23, 2012 at 9:51 am

    Reply

    I made a double batch last week for some of my husbands classmates. They were the best cookies– I have never been able to make them where the chocolate chips are still melty delicious after cooling. Anyway, there is a request for another double batch for Monday. Yummy!

  10. Shannon

    February 27, 2012 at 12:56 pm

    Reply

    Made these over the weekend.. Came out great! My husband had no idea I used whole wheat flour!

  11. Joy B

    February 25, 2012 at 9:33 am

    Reply

    So delicious and soft!!! And I used whole cane sugar in place of the ‘white’ sugar.

  12. Ana Oliveira

    February 15, 2012 at 8:45 pm

    Reply

    I just made them- used coconut oil- delicious!!!!! Thank u!!

  13. Amy

    February 15, 2012 at 3:13 pm

    Reply

    A can of strained, pureed chick peas work awesome in cookies!

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  17. Meredith

    November 26, 2011 at 12:25 am

    Reply

    I made these for the kiddos tonight since their cousin was sleeping over. Not only did the kids have some cookies (and loved them!), but my bro-in-law had 5 before he left! These were a huge hit w/ kids and adults alike. No one could tell that I made them w/ whole wheat. Thanks for your great recipes!

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  19. Amber Gray

    October 19, 2011 at 12:45 pm

    Reply

    It is a cold and rainy day here today, so my oldest son and I made these cookies. They are awesome!! I did not have baking soda so I used 2 tsp of baking powder and omitted the salt. Other than that i followed the recipe exactly as it is. Thanks for another great recipe!!

  20. Thao T

    October 17, 2011 at 8:19 pm

    Reply

    Hi Catherine, I bought the white whole wheat flour to substitute for the whole wheat, but I couldn’t find white flour. I’m wondering if I could use All Purpose instead? Or is the white whole wheat actually the white flour? I never used white flour before :(

    • Alicia

      January 11, 2012 at 7:48 pm

      Reply

      White flour is all purpose flour. :)

  21. Susan Brabant

    October 17, 2011 at 5:06 pm

    Reply

    Catherine- my kids love Madaleines. They seem somewhat healthy; any suggestions for these. I have read you can make them either sweet or savory.

  22. Esther

    October 11, 2011 at 12:36 pm

    Reply

    LOVED the taste of the cookies!!!! Couldn’t tell that there was whole wheat flour in there!! =D

    BUT… I think the temperature is too high… or the time is too long… I put two batches in the oven at 375 for 12 minutes (like the directions called), but both batches were burnt (I noticed the smoke at about 10 minutes?)… I put in another batch and set the timer to 8 minutes. These didn’t burn but they were dark brown.

    =( so sad because they did taste GREAT! Anyone else have this problem? I think I’m going to try it again at a lower the temp (may be 350) and shorten the time as well to about 8 minutes.

    • Esther

      October 14, 2011 at 11:31 am

      Reply

      Okay… I gave it another try and it worked out better at 375 for about 10 minutes (not sure why my first trial went so badly… may be I messed up the measurements somewhere – but these were the perfect light brown, slight crisp on the bottom, but still soft cookies =D).

      SOOOOOOOOOO DELICIOUS!! Thanks, Catherine!!!

  23. Amber Hohl

    October 10, 2011 at 4:35 pm

    Reply

    These are delicious! Now if I can stop eating them. :)

  24. Andrea

    October 5, 2011 at 5:06 am

    Reply

    Are these cookies meant to be crunchy or chewy? I love chewy cookies!

  25. Krista

    October 3, 2011 at 3:27 pm

    Reply

    Is there a way to cut back on so much ugar or would that make them taste bad?

    • Marlena

      October 4, 2011 at 2:01 pm

      Reply

      For 5 dozen cookies that really isn’t an excessive amount of sugar

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