Monday, June 23, 2008

Half-Whole-Wheat Chocolate Chip Cookies

I was so excited this morning when I saw that Amanda had created a recipe for cookies that uses an almost 50-50 ratio of whole-wheat to white flour. That automatically makes these cookies healthy, right? ;)

I did wish that they were a little "fluffier"; I'm much more a fan of full, rounder cookies than flat ones, but they were still very good!

Oh, and the hand in this picture? Not intentional. But I guess that's what happens when you try taking pictures of cookies around a toddler.

  • 1 1/4 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup butter, room temperature
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups semi-sweet or milk chocolate chips
Preheat oven to 375.

Sift together flours, baking soda, and salt. Set aside.

Cream butter and sugar together. Add vanilla and then eggs, one at a time, beating after each addition. Slowly stir in flour mixture. Fold in chocolate chips.

Drop rounded tablespoons of dough onto ungreased baking sheet. Bake for 9 - 11 minutes, or until golden brown.

Let cool completely on wire rack.


  1. Aw! Ryan is too cute - and getting so big! I with you in the fluffy cookie camp, but I still wouldn't turn these down!


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