|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.
Edited by Miri Rotkovitz
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.
- 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." We 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, we 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 we flattened slightly before placing on the cookie sheets.
- We 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. We salvaged as many as we 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!