Chewy Chocolate Chip Cookies 100% Whole Wheat

Chewy Chocolate Chip Cookies 100 % Whole Wheat

Yield: about 3 dozen cookies

Baking Temperature: 375 ^o F

Baking Time: 12- 13 minutes

¾ cup (1 ½) sticks, 6 ounces) butter

1 cup (7 ½ ounces) packed light or dark brown sugar

1 ½ cups semisweet chocolate chips

2 teaspoons vanilla extract

½ teaspoon salt

½ teaspoon baking soda

½ teaspoon espresso power (optional) { I do use this}

¼ teaspoon baking powder

1/3 cup (3 5/8 ounces) light corn syrup or brown sugar corn syrup

1 tablespoon cider vinegar

2 large eggs

2 ¼ cups (9 ounces) whole wheat flour

2 1/2 cups semisweet chocolate chips

In a saucepan or microwave-safe bowl, melt the butter, then stir in the sugar. Heat until the mixture is just beginning to bubble. Remove it from the burner or microwave, transfer to a medium bowl. Stir in 1 ½ cups of the chocolate chips, stir until melted and allow it to cool to lukewarm.

Stir in the vanilla, salt, baking soda, espresso power (if using), baking powder, corn syrup and vinegar. Add the eggs, beating well after each addition, then the flour, stirring to combine, and finally mix in the remaining 2 ½ cups chocolate chips. Refrigerate the dough, covered, overnight.

Preheat the oven to 375^oF. Lightly grease 2 baking sheets or line with parchment paper.

Drop the dough by tablespoonfuls onto the prepared baking sheets. Bake the cookies, reversing the pans midway through (top to bottom, bottom to top and reversing each front to back), until they’re just beginning to brown around the edges 12 to 13 minutes. Remove the cookies from the oven and allow them to cool completely on the pan, using a turner to loosen them after 5 minutes. Remove to cooling rack to finish cooling.

Things I learned along the way- 1) either weigh the flour or stir the flour with a fork to loosen it up before measuring, then lightly spoon into a cup and level- too much whole wheat flour will make the cookies dry. 2)don’t over bake the cookies –they will look under baked but finish baking and firming the 5 minutes they sit on the hot baking sheet 3) store air tight