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!
Chocolate Chip Cookies (Makes 5 Dozen Cookies)
- 1 Cup Unsalted Butter, softened
- 1 Cup Brown Sugar, packed
- 1/2 Cup White Sugar
- 2 Large Eggs, at room temperature
- 1 Tbsp Vanilla Extract
- 1 Cup White Flour
- 1 1/4 Cup Whole Wheat Flour
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 2 Cups semi-sweet chocolate chips
Preparation1. Preheat oven to 375 F.
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. Add the eggs one at a time and vanilla extract and mix for 1 minute.
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. Mix until combined then pour in the chocolate chips and stir.
6. Using a mini ice cream scooper or tbsp measure, scoop dough onto a Silpat or parchment lined baking sheet.*
7. Bake for 12 minutes.
8. Allow cookies to cool on the baking sheet for 2 minutes then remove and place on a cooling rack.
* 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.