Chocolate chip cookies get a make over: WHOLE WHEAT!

 Okay, just so you all know I usually don't bake THIS often, but I'm just real excited about blogging about sweets that I couldn't help it....


So, on to the chocolate chip cookie make over: whole wheat style.  Now, I was a bit skeptical of the whole wheat factor..I mean why fix somethin when it ain't broken? But let's be real guys, white flour is terrible for your body, and I've heard that wheat flour gives a really great texture to cookies so I thought I'd give it a whirl! I used this recipe from Betty Crocker's website (listed below). I used "Guittard" brand chocolate chips because they are my fav....I think they're better than Ghirardelli!
I will say that this dough was A LOT thicker than your average dough so I did add a 1/4 cup olive oil and I think it did the trick.  After about 20 minutes these cookies were ready to cool.  I made them a bit clumpier than usual so they were not as pretty looking.  But they were amazing.  They were more filling than your average cookie and much more flavorful! I did not take a picture of the final result because they flew off the cookie sheet so fast! But I did include a pic from the Betty Crocker website...let me tell you, mine did not look as pretty!

• PREP TIME 30 Min
• TOTAL TIME 40 Min
• SERVINGS 36

 

3/4 cup granulated sugar

3/4 cup packed brown sugar

1cup butter or margarine, softened

1teaspoon vanilla

1egg

2cups Gold Medal® whole wheat flour

1teaspoon baking soda

1/2teaspoon salt

1package (12 ounces) semisweet chocolate chips (2 cups) 

 

 

 

 

http://www.bettycrocker.com/recipes/whole-wheat-chocolate-chip-cookies/391acf6b-df6c-49d3-894b-4ac705dc9cb2