I’m trying not to bake as many sweet treats, but I couldn’t resist this recipe that I found over at the CLBB. Val posted a recipe for whole wheat chocolate chip cookies and I was very intrigued. Val bakes a lot, so I really trust and respect her opinion, but I was still skeptical – I’m so picky about chocolate chip cookies. Skepticism aside, I had to give them a try. They were everything Val said they would be – delicious. This recipe is very much like the Toll House recipe, both in ingredients and in taste. The white flour is replaced by regular whole wheat and reduced to 2 cups, there is only 1 egg instead of 2 and the salt is reduced to ½ teaspoon.
As Val said, these cookies still can’t be considered exactly healthy with all the sugar and butter, but it does move a step in the right direction by using whole wheat flour instead of refined white flour. I might try these with raw, unrefined granulated sugar in an attempt to make an even more wholesome cookie. Unfortunately, for my tastes, there’s no cutting down on the butter – it’s what makes these cookies taste so darned good.