RECIPES: Kim’s Whole Grain Chocolate Chip Cookies

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1¼ cups white whole wheat flour

1 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup unsalted butter, melted

½ cup sugar

1 cup firmly packed brown sugar

2 large eggs

1 ½ teaspoons vanilla extract

1 – 2 tablespoons 1% milk

2 cups semi-sweet chocolate chips*

 

Preheat oven to 375°F. Whisk flours, baking soda and salt together in medium bowl and set aside. Mix melted butter and sugars in electric mixer bowl on medium speed. Add eggs, vanilla and milk and mix thoroughly. Slowly incorporate the flour mixture, mixing until thoroughly combined. Stir in chocolate chips (and nuts/other ingredients if using).

Chill the dough in refrigerator for at least 30 to 45 minutes. Using cookie scoop (about 1 ½-tablespoon size), place cookies on ungreased cookie sheets. Bake 10 to 13 minutes or until golden brown, checking and turning at halfway point. Let cool on cookie sheet just 1 minute, then remove to wire cooling racks to cool completely. Store cookies in tightly covered container or freeze.

Makes about 40 – 50 cookies

*Macadamia M&M Chocolate Chip Version

Add 1½ cups chocolate chips, heaping ¾ cup chopped macadamia nuts, ½ cup M&M’s. (Stir candy in by hand or it’ll break up completely.)

*Toffee Pecan Chocolate Chip Version

Add 1 cup chocolate chips, 1 cup crushed Heath toffee bits pieces, ¾ cup chopped pecans.

 

Recipe adapted by Kim Galeaz, RDN CD    Registered Dietitian Nutritionist, Certified Dietitian