Whole Wheat Chocolate Chip Cookies

Whole Wheat Chocolate Chip Cookies might be just the dessert you are searching for.

For 30 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals.

This recipe makes 24 servings with 215 calories, 3g of protein, and 11g of fat each.

A couple people made this recipe, and 59 would say it hit the spot.

From preparation to the plate, this recipe takes roughly 45 minutes.

A mixture of butter, baking soda, brown sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful.

All things considered, we decided this recipe deserves a Gemali's Kitchen score of 24%.

This score is not so great.

Try Whole Wheat Chocolate Chip Walnut Cookies {My Favorite Chocolate Chip Cookies}, Whole Wheat Chocolate Chip Cookies, and Whole Wheat Chocolate Chip Cookies for similar recipes..

Ingredients

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  1 1/2 teaspoon baking powder

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  1 teaspoon baking soda

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  8-12 oz chocolate chips, sugar free

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  3/4 cup coconut sugar

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  3/4 cup organic dark brown sugar

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  2 eggs

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  1 1/2 teaspoon kosher salt

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  8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces

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  2 teaspoons pure vanilla extract

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  3 cups whole-wheat flour

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Method

Cooking Mode

Place two racks in the upper and lower thirds o...

Place two racks in the upper and lower thirds of the oven and preheat to 350F. Line two baking sheets with parchment paper.Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.

Add the butter and the sugars. Beat with a stan...

Add the butter and the sugars. Beat with a standing mixer fitted with a paddle attachment. With the mixer on low-speed, mix just until the butter and sugars are blended, about 2 minutes. Use a spatula to scrape down the sides of the bowl.

Add the eggs one at a time, mixing until each i...

Add the eggs one at a time, mixing until each is combined.

Mix in the vanilla.

Mix in the vanilla.

Add the flour mixture to the bowl and blend on ...

Add the flour mixture to the bowl and blend on low-speed until the flour is barely combined, about 30 seconds, scraping down the sides and bottom of the bowl

Add the chocolate all at once and mix on low-sp...

Add the chocolate all at once and mix on low-speed until the chocolate is evenly combined. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out onto a work surface, and use your hands to fully incorporate all the ingredients.Scoop mounds of dough about 3 tablespoons in size onto the baking sheet, leaving 3 inches between them, or about 6 to a sheet.

Bake the cookies for 16 to 20 minutes, rotating...

Bake the cookies for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly brown.

Transfer the cookies, still on the parchment, t...

Transfer the cookies, still on the parchment, to the counter to cool. Give them a quick sprinkling with a pinch of sea salt.Repeat with the remaining dough.These cookies are best eaten warm from the oven or later that same day. They also keep beautifully in the freezer, either by freezing the dough or freezing the cookies once they're cooled. 20-30 seconds in the microwave is all you need to warm one up!