Don’t let the name of this recipe deter you- this whole wheat chocolate chip cookies recipe is now one of my favorite recipes! Ah, Betty Crocker- don’t you just love her? Well, not really “her” since she’s not a real person… but you know what I mean. If you haven’t looked at the official Betty Crocker site yet, I urge you to do so! I had no idea that they had so many recipes!
I have been swapping out white flour for whole wheat flour whenever I can lately. (We bought it for a holiday recipe and I’ve been in love with it ever since). I’m still learning the ropes of how to incorporate it into my baking. However, with how delicious these cookies are, it’s clear that I’m getting the hang of it.
I truly don’t know if I’ll ever make chocolate chip cookies any other way ever again. Don’t get me wrong, I love the chocolate chunk cookies I make, but these are about 100 times better. They remind me of Felix & Norton cookies, they’re that good. My partner and I even had to agree to put a limit on how many we were allowed to have each day! I believe the secret is all in the brown sugar- it adds such a great flavor and softness to the cookies!
Whole Wheat Chocolate Chip Cookies
Ingredients
3/4 cup Brown Sugar
3/4 cup Sugar (I replaced this with more brown sugar)
1 tsp Vanilla Extract
1 cup Butter or Margarine, softened
1 Egg
2 cups Whole Wheat Flour
1 tsp Baking Soda
1/2 tsp Salt
12 oz (2 cups) Semisweet Chocolate Chips
Optional: 1 cup of coarsely chopped nuts, 1/2 cup of coconut flakes
Instructions
Heat oven to 375°F.
Mix sugars, butter, vanilla, and egg in a large bowl. Stir in flour, baking soda, and salt. It is normal for the dough to be thick and tough to stir. Stir in chocolate chips and coconut flakes/chopped nuts if using.
Drop the dough by rounded tablespoonfuls about 2 inches apart onto an ungreased cookie sheet.
Bake for 8 to 10 minutes or until light brown (the centers will be soft). Cool slightly before removing them from the cookie sheet and allow them to cool on a wire rack.