Whole-Grain Chocolate Chip Cookies
- Level: Easy
- Yield: about 4 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 111
- Total Fat
- 6
- Saturated Fat
- 4
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 1
- Cholesterol
- 18
- Sodium
- 56
- Total: 2 hr 40 min
- Active: 30 min
Ingredients
1 1/4 cups all-purpose flour
1 cup whole-wheat flour
3 tablespoons wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups semisweet chocolate chips
Directions
- Combine the flours, wheat germ, baking soda and salt in a medium bowl. In a large bowl, beat the butter and sugars with a mixer at medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, until well blended, then beat in the vanilla.
- At low speed, add the flour mixture in batches until just combined. Using a wooden spoon, stir in the chocolate chips.
- Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
- Drop heaping tablespoons of the dough onto the lined baking sheets, leaving about 2 inches of space between them (you should fit about 12 cookies on each baking sheet).
- Bake until the cookies are slightly golden around the edges, 14 to 15 minutes. Let cool for about 3 minutes, then transfer the cookies with a spatula to a wire rack to cool completely (or for as long as you can wait).
Cook’s Note
In our diabetic-friendly desserts, we use small amounts of sweeteners in accordance with guidelines set up by the American Diabetic Association. As with all sweets, moderation is important.