Whole Wheat Chocolate Chip Cookies

It always feels good to enjoy your favorite dessert that's healthy as well. Doesn't it? Especially when you have got kids to feed. They love chocolate (most of them) and they love cookies. So when you can give your kids what they love to eat and when it's healthy, you feel guilt free.

I don't know if anything's wrong with us or what, but my husband and I feel terribly hungry in the evenings. He always eats something in the cafe at his work place. Though he doesn't mind eating there, I definitely do. I mean it's fine sometimes to eat out, but everyday? not a good idea if you ask me.

For sometime now, I've been wondering what could I pack for him everyday? something that he would be keen to have, something tasty (else he won't eat it. See? sometimes I don't miss not having children) and healthy at the same time. So kick-starting today, I'll post a baking recipe every week that's made of whole wheat flour instead of the regular plain or all purpose flour. Some of the recipes would be new and some would be the ones that I've already baked with plain flour, just substituting it with whole wheat.

There's only a slight noticeable difference between the taste and texture of baked goods made with whole wheat flour and the ones made with plain flour. The ones made with whole wheat are a little coarser in texture and the color of the product would be slightly darker.

I decided to start off this healthy phenomena with my favorite flavor, Chocolate and one of my favorite desserts or a tea time snack, whatever you want to call it, Chocolate Chip Cookies. I've used both, semi sweet and dark chocolate chips for these cookies, you may use whichever you would like to.

If for some reason, you do not want to use all whole wheat flour, you can use a half and half combination of plain flour (all purpose) and whole whole wheat flour; at least it's better than using all white.

Makes 12 Cookies

Recipe Source: Bakingyummies

Ingredients
130 grams / 4.6 ounces whole wheat flour.
1/2 teaspoon soda bi carb
1/4 teaspoon regular salt
110 grams / 4 ounces unsalted butter at room temperature
100 grams / 3.5 ounces caster or superfine sugar
40 grams / 1.4 ounces soft light brown sugar
3/4 teaspoon pure vanilla extract
1 large egg at room temperature
130 grams / 4.6 ounces semi sweet or dark chocolate chips

Method
Sift the flour, baking soda and salt together. Whisk to mix all the ingredients thoroughly.

In a standing mixer with the paddle attachment, on medium to medium high speed, mix the butter and both the sugars till the mixture is creamy. Keep scraping the sides of the bowl with a spatula in between the steps.

Add egg and vanilla extract and mix till thoroughly combined.

Reduce the mixer's speed to minimum and add the flour mixture and mix till almost incorporated. Add the chocolate chips and mix for few seconds until the chips are incorporated in the batter.

Cover the bowl with a cling film and keep in the refrigerator for 1+1/2 - 2 hrs till the mixture is firm but can still be scooped.

Preheat your oven to 175 degrees C / 350 degrees F. Using an ice cream scooper, scoop out 12 balls of the cookie dough with a space of about 3 inches between each onto your parchment lined cookie sheet(you can use your hand as well to shape the balls). You might have to use an additional cookie sheet.

Bake in the preheated oven for 15 to 18  mins or till the cookies are lightly browned and the edges have a slightly darker shade.

Place the cookie sheets on the cooling rack for 5 mins. Remove the cookies from the sheet and place them on the cooling rack and cool completely.

Enjoy your home made delicious and healthy Whole Wheat Chocolate Chip Cookies.

Storage Suggestions: Store the cookies in an air tight container between sheets of parchment. They will keep well at room temperature for 3 to 4 days.

Happy Baking!!!