It has certainly been an incredibly long time since my last post! I must admit, I go through cooking phases. I will get really into it for a while and then suddenly I'm bored of it again. It's not that I haven't cooked anything in the last few months, it's more so that I've been too busy (lazy) to go through the work of posting it in my blog.
A while back, I tried a new chocolate chip cookie recipe. I thought they turned out quite nicely, and so decided to add them to my blog so I wouldn't forget the recipe! My husband loves the recipe I've been using for a long time, but frankly, I'm tired of those grease bombs. I prefer my cookies to be soft, but not so greasy that you can barely pick them up without them falling apart. I found a recipe that promised a better cookie, and as I began to whip them together, I realized I should have checked my available ingredients first! Haha :) I didn't have enough all purpose white flour and had to substitute it with whole wheat flour. Surprisingly, it did not ruin the cookie, in my opinion!
Whole Wheat Chocolate Chip Cookies
Ingredients:
*1 stick butter, softened
*1/4 cup cream cheese, basically 2 oz., softened
*3/4 cup brown sugar
*1/4 cup sugar
*1 large egg
*2 tsp. vanilla
*1 1/4 cup all purpose flour
*1 cup whole wheat flour
*2 tsp. cornstarch
*1 tsp. baking soda
*1 pinch of salt
*2 cups chocolate chips
Directions:
*Cream butter and cream cheese together.
*Add in both sugars, egg, and vanilla and mix until light and fluffy.
*Scrap down edges of bowl before adding dry ingredients.
*Combine dry ingredients in a separate bowl and slowly add to wet ingredients until just combined.
*Fold in chocolate chips with spatula.
*Chill in refrigerator for two hours before baking.
*Bake at 350 degrees on a greased cookie sheet for 8-9 minutes.
I've found that cookie dough bakes better if you allow it time to chill in the refrigerator beforehand; otherwise you can wind up with flat greasy pancake cookies :/ This recipe made 24 perfectly sized cookies. If you want smaller or larger cookies, you will need to adjust your baking time. I also rolled these cookies into balls then pressed them down a bit to flatten them out. I'm not sure if this affected how they baked, but just thought I'd throw that out there. Using the whole wheat flour gave the cookie just a tiny bit of that grainy-ness associated with wheat flour. Because of this, I think some nuts added to the cookie would be awesome! Also, I don't actually ever measure my chocolate chips. I just add them in until I think the dough looks right. As for the cornstarch, this is a first for me in a cookie recipe. I read that it works in much the same way a pudding does in dry pudding cookie recipes...without actually having to use the pudding.
Sorry, no photos of this one. Just take my word for it that they look and taste great :)
Servings: 24 cookies
Calories: 193 per cookie
