I’m writing this Wednesday night, but am not going to post it until tomorrow (Thursday) morning. But I’m so excited I just wanted to share! So, I am quite the cookie monster. I positively love cookies. They go great with my hot black coffee at 6:00 a.m., perfect for a treat after lunch, perhaps one while cooking dinner and sometimes another after dinner. They are pretty good at any time! 🙂 I have done such a good job of eating real today. I have not had one fake or processed thing all day, but I have really been wanting a snack. A cookie to be exact. And since we are easing into this new way of eating the girls and I decided that we would make some homemade cookies and make them as healthy as possible.
I found this Whole-Wheat Chocolate Chip Cookie recipe from 100 Days of Real Food.com (Awesome website!! Highly recommend it!) We decided to give them a try. Our first adventure cooking with whole wheat flour. The cookie dough was very dry. We were skeptical. But they came out pretty and were DELICIOUS!! I ran a couple over to my neighbor, Martha, to have her give them a try and she loved them as well!!! Yay!! A real food (more or less) cookie recipe when the urge strikes!! I’m thinking it would be great to make up the dough, keep it in the fridge and just cook just a few at a time. That way they are fresh out of the oven. And I want you all to know that I only ate ONE!!! I may have one more after dinner. Normally, I would have scarfed down 4-5 by now!
Here is the recipe. Give it a try! I think you’ll like it! I realize they have sugar them in, but it’s not a lot and you know it’s got to be 150% better for you than the store-bought version!
Whole-Wheat Chocolate Chip Cookies (with sugar!)
Recipe adapted from Nestle Toll House
- 2/3 cup whole-wheat flour, pastry or white winter wheat recommended
- 1/2 cup white flour (or can use all whole-wheat instead)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick butter (8 tablespoons), slightly colder than room temperature
- 1 egg
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 teaspoon vanilla
- 3/4 cup chocolate chips
- Preheat oven to 375 degrees F.
- In a small bowl, mix together the dry ingredients with a hand-held whisk including the flour, baking soda, and salt.
- In a large, separate bowl use an electric mixer to cream the butter. The butter is the KEY ingredient in this recipe and for best results it must be “slightly” colder than room temperature. I usually take my stick of butter out of the fridge and let it sit on the counter for a half hour or so before making the cookies. If your butter gets too soft/warm you can alternatively chill the cookie batter after mixing everything together.
- Add the egg, both sugars, and vanilla to butter until well mixed. Scrape sides of bowl as necessary.
- With the electric mixer on low, add the flour mixture (in batches) to the butter mixture.
- With a large spatula stir in the chocolate chips. If you have time, and for the very best results, it is recommended that you chill the batter for 10 – 15 minutes before putting the cookies in the oven (even if your butter was the perfect temperature!).
- Put spoonfuls of batter on an ungreased cookie sheet and bake for 7 – 9 minutes. Transfer cookies to a cooling rack. Enjoy!
Yield: 16 – 20 cookies (just enough to not “over-indulge!”)
Thank you 100 Days of Real Food .com 🙂
*** Thursday morning. I had one more last night after dinner. So two total. I’m so proud of myself. =}