One-Bowl Whole Wheat Chocolate Chip Cookies
Chewy and delicious One-Bowl entire Wheat Chocolate Chip Cookies are made with a hundred% whole wheat flour, so there’s no need to experience responsible about playing an additional cookieor three!
If you neglected the memo, a couple of weeks in the past turned into countrywide Chocolate Chip Cookie Day. I must admit that before I became a food blogger, i used to be blissfully unaware of all of those “national” food-related “vacations.” In recent times, however, I’m positive to peer evidence of them sprawled all over my facebook and Instagram feeds.
So despite the fact that I didn’t have the foresight to plot a new corresponding recipe that day, i can at the least be part of the loads in saying, “Yay! happy national Chocolate Chip Cookie Day!”
So despite the fact that I didn’t have the foresight to plot a new corresponding recipe that day, i can at the least be part of the loads in saying, “Yay! happy national Chocolate Chip Cookie Day!”
INGREDIENTS :
- 1/3 cup sugar
- 1/2 cup 1 stick unsalted butter, softened
- 1/3 cup packed brown sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 1/3 cup whole wheat pastry flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
INSTRUCTIONS :
- In a large bowl, beat together butter, sugars, and vanilla until well-combined and creamy. Add egg and mix well. Add flour to bowl and evenly sprinkle baking soda and salt over top. Stir until just combined. Mix in mini chocolate chips and refrigerate cookie dough for 30 minutes.
- Position oven rack in center of oven and preheat to 350°F. Line a large baking sheet with parchment paper. Drop cookies by rounded tablespoons onto prepared cookie sheet, spacing at least 1 1/2 inches apart. Bake for 8 to 12 minutes or until set and light golden brown. Allow to cool on baking sheet for 5 minutes before removing to a rack and cooling completely. Store in an airtight container.
Read more..