Whole-wheat flour and dried fruit make these irresistible chocolate chip cookies healthier -- but, of course, don't tell your kid that.
- 3/4 cup packed dark brown sugar
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup oil
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 cup whole-wheat pastry flour
- 3/4 teaspoon baking soda
- 1 teaspoon fine salt
- 6 ounces semisweet chocolate chips or chunks
- 4 ounces dried cranberries or dried cherries
Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
Whisk the sugars, eggs, oil, and vanilla in a large bowl until smooth.
Whisk the flours, baking soda, and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to overmix. Stir in the chocolate chips or chunks and dried fruit.
Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2 inches apart on the pans. Bake until golden but still soft in the center, about 12 to 14 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
Store cookies in a tightly sealed container for up to 3 days.
Copyright (c) 2008 Television Food Network, G.P., All Rights Reserved