BEST WHOLE WHEAT CHOCOLATE CHIPPERS
In search of an all whole wheat cookie recipe, I created this one. My family gives it rave reviews!
Provided by 1335ANNI
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Time 32m
Yield 60
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the brown sugar, white sugar, and butter until smooth. Beat in the eggs one at a time, mixing well after each one. Stir in the vanilla, salt, and baking soda until well blended, then mix in the ground pecans and flour. Stir in the chocolate chips last. Try not to over mix once you add the flour.
- Drop spoonfuls of cookie dough onto ungreased baking sheets so they are about 2 inches apart.
- Bake for 10 to 12 minutes in the preheated oven, until the cookies are just starting to brown at the edges. Let cool on the baking sheets for a few minutes before removing to cool on wire racks.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 22.4 g, Cholesterol 28.7 mg, Fat 11.4 g, Fiber 2 g, Protein 2.4 g, SaturatedFat 6.1 g, Sodium 91.7 mg, Sugar 14.3 g
THE PERFECT CHOCOLATE CHIP COOKIES (WHOLE WHEAT)
I have been experimenting with whole wheat chocolate chip cookie recipes for a few years. I have finally hit upon what I believe to be the PERFECT cookie recipe by combining ideas from a half a dozen decent recipes. This is more specifically directed at home-grinders.
Provided by Partyof8
Categories Drop Cookies
Time 15m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Cream together butter, honey, vanilla and Sucanat (brown sugar).
- Add in egg. Cream well.
- In a separate bowl, stir together flour(s), salt, baking soda and powder.
- Slowly add flour mixture to creamed mixture.
- Add oats, then chocolate chips and almonds (optional).
- Bake at 350 for approximately 10 minutes. Take them out while still a little bit gooey. Let finish baking outside of oven while cooling on the pan for 5 minutes. Remove from pan once firm.
Nutrition Facts : Calories 129.4, Fat 8.6, SaturatedFat 5.1, Cholesterol 23, Sodium 95.1, Carbohydrate 12.9, Fiber 2, Sugar 3.1, Protein 2.5
WHOLE-WHEAT CHOCOLATE CHIP LOAF CAKE
Nutty whole-wheat flour and semisweet chocolate are a winning pair in this easy-to-make one-bowl loaf cake. Whole-wheat flour gives this cake depth and a nubbly texture that is tastier than that of your average all-purpose flour, and semisweet chocolate makes it a special treat. You can use whatever type of chocolate chips you prefer, and chopped chocolate works, too, if that's what you have on hand. You can also use a greater proportion of whole-wheat flour if you like - up to about 1 cup/128 grams of the total 1½ cups flour works well - but the cake will be a bit more dense. It will still be delicious, but it will have a slightly different texture.
Provided by Yossy Arefi
Categories cakes, dessert
Time 1h10m
Yield 1 loaf (about 8 servings)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees and butter a light-colored metal 9-by-5-by-3-inch loaf pan. Line the pan with a strip of parchment paper that hangs over the two long sides.
- In a large bowl, vigorously whisk eggs and brown sugar until light and smooth, about 30 seconds.
- Add the sour cream, melted butter, oil, vanilla extract and salt, and whisk until smooth. Whisk in the baking powder and baking soda.
- Add both flours and all but one 1 heaping tablespoon of the chocolate chips. Stir with a rubber spatula until combined and no streaks of flour remain.
- Spoon the batter into the prepared pan, smooth the top, and sprinkle with the reserved chocolate chips, 1 teaspoon of granulated or turbinado sugar and a sprinkle of salt. Bake until golden and puffed, and a tester inserted into the center comes out clean or with a bit of melted chocolate, 50 to 60 minutes.
- Carefully run a thin knife or offset spatula around the edges of the pan not protected by the parchment paper. Set the pan on a rack to cool for about 15 minutes. Then, use the parchment paper to lift the cake out of the pan and set it back on the rack to cool completely. Keep leftovers loosely covered at room temperature for up to 3 days.
WHOLE WHEAT CHOCOLATE CHIP COOKIES
From Betty Crocker / Gold Medal Flour - a healthier version of the good ol' standby cookies. A nice chewy cookie. Cooking time includes baking 3 pans of cookies at a dozen on each pan.
Provided by HokiesMom
Categories Drop Cookies
Time 40m
Yield 3 dozen, 18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Mix together the sugars, butter, vanilla and egg in a large bowl.
- Stir in flour, baking soda and salt - the dough will be stiff.
- Stir in chocolate chips.
- Drop dough by tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
- Bake 8-10 minutes or until light brown (centers will be soft). - Do not overbake.
- Cool slightly then remove cookies to cool on a wire rack.
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