|Nutritional Guidelines (per serving)|
|Servings: 42- 48 cookies (24 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When Giora Shimoni created these Whole Wheat Chocolate Chip Cookies, "the kids devoured them," despite their healthier-than-typical nutrition profile. Shimoni's 12-year-old son even observed that they left him feeling more satisfied than regular cookies. That's no surprise, since using whole wheat flour instead of white flour provides the cookies with a fiber and protein boost.
Miri's Recipe Testing Notes & Tips:
- When this recipe was created, whole white wheat flour -- which has a softer texture and milder flavor than regular whole wheat flour -- wasn't yet available, so Shimoni recommended using 1 1/4 cup whole wheat flour and 1 1/4 cup white flour and reducing the oil to 3/4 cup for those seeking "a less dense and wheaty-tasting cookie." I used 2 1/2 cups white whole wheat (sometimes labeled "whole white wheat") flour and the full cup of oil with good results.
- Though the recipe calls for dropping spoonfuls of batter onto the baking sheets, I found the high chocolate chip-to-batter ratio made this difficult. It was simpler to shape the dough into small balls with my hands, which I flattened slightly before placing on the cookie sheets.
- I used regular-sized chocolate chips, and was left with about 1/2 cup in the bottom of the bowl after I'd portioned out the cookies. I salvaged as many as I could and pressed them by hand into the dough before baking, but as in this recipe, at least a few tablespoons of chips remained in the bowl. If you'd rather not waste chocolate, try using 1 cup to 1 1/4 cups of chocolate chips -- the cookies will still be loaded with chocolate!
Edited by Miri Rotkovitz
- 2 1/2 cups flour (whole wheat, preferably white whole wheat)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2 large eggs
- 3/4 cup sugar
- 3/4 cup sugar (dark brown, packed)
- 1 cup canola (or grapeseed oil)
- 1 tablespoon vanilla extract (pure)
- 1 1/2 cups chocolate chips
- Gather the ingredients.
- Preheat oven to 375 F (190 C). Line cookie sheets with parchment paper or silicone liners.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt.
- In another large bowl, beat together the eggs and sugars until creamy. Add the oil and vanilla. Mix well.
- Slowly add the dry ingredients into the wet batter. Mix just until smooth, being sure not to over mix. Stir in chocolate chips.
- Drop by teaspoons onto the prepared cookie sheets. Or, use clean, dry hands to shape the dough into small balls. Flatten slightly before placing on the cookie sheets.
- Bake in the preheated oven for 10 to 12 minutes, or until the cookies are set.
- Remove the cookie sheets from the oven, but let the cookies sit on the cookie sheet for a minute or two to firm up before transferring them to a wire rack to cool completely.
- Once cool, store the cookies in an airtight container at room temperature for up to a week, or freeze, well wrapped, for up to 3 months.