This is my healthier version of the soft chocolate chip cookie. Tweaked King Arthur Flour's whole grain recipe for soft chocolate chip cookies.
Preheat oven at 350 degrees.
Cream (mix) together:
8 tablespoons unsalted butter at room temperature
3/4 cup of brown sugar (not packed)
1/2 cup of granulated sugar
Add and mix:
2 large eggs
2 teaspoons vanilla extract
In separate bowl, whisk together:
3/4 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups whole wheat flour
Add dry to wet and mix.
Stir in 2 cups semisweet chocolate chips.
Place parchment paper on cookie sheet. Using a cookie scoop (I had to use a one-tablespoon one because that's all I have), stack two scoops on top of each other. Use wet fingertips to flatten dough stacks into 1/3 inch-high discs and to smooth the edges (this step will give your cookies a smooth, uniform look).
Bake for 9-11 minutes -- just until a few cookies start to slightly brown on the edges. Don't overbake or these babies will be probably as hard as a rock.
Let cool on sheet for a couple minutes. Remove to cool on a rack. When completely cool, immediately store in airtight container. Do not eat these cookies right out of the oven. For some reason, the chocolate chips didn't taste right melted in this particular cookie (and King Arthur Flour's version as well). Not sure why, but they taste great after cooling and storage for a couple hours.
Maylin's hiphop class loved these, but then, they have loved all my cookies so far.
Cookie #1: soft snickerdoodles
Cookie #2: grammy's chocolate cookies (from Martha Stewart's cookie book -- I've hijacked this from the library, I mean, I've renewed it about three times)
Cookie #3: soft chocolate chip (whole wheat)