I have a new found obsession.
My wheat grinder.
I got it a couple weeks ago and I have been using the freshly ground wheat for EVERYTHING.
Jeremiah likes to refer to me as, “the little red hen”.
I don’t care. It’s really fun and knowing that it is super healthy and good for my family makes it even better.
So basically all this recipe is, is the nestle tollhouse recipe from the back of the bag of chocolate chips but with a couple adjustments.
If you do not have access to freshly ground wheat this wont turn out the same. Don’t bother trying to use the store bought stuff. You know how usually you can tell a huge difference when things have been switched to whole wheat flour?
These you can’t tell. Jeremiah (who normally HATES it when I bake with whole wheat) even thought these were better than normal.
VICTORY!!!!!
They are soft and chewy but with a bit of a crunch on the outside.
The only problem I keep finding with them is that since they are whole wheat I keep telling myself, “It’s ok to eat 5 cookies, they’re whole grain, they’re good for you.” and then I eat like 5 of them.
Or more.
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup light brown sugar
- 2 teaspoons
- vanilla extract
- 2 eggs
- 2 cups freshly ground soft white wheat pastry flour (I also like to do half coconut flour and half white wheat - coconut flour has tons of fiber!)
- 1 tablespoon gluten flour
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
- Preheat the oven to 375º.
- In the bowl of a mixer with the paddle attachment fitted, cream together the butter and both sugars (I like to beat it on high for about 3-4 minutes to get it really creamy and fluffy) then add the vanilla.
- Add the eggs one at a time, mixing well after each addition.
- In a separate small bowl combine the wheat flour, gluten flour, baking soda and salt, stir with a whisk to combine.
- Slowly add the flour mixture to the butter mixture and mix on medium speed until completely blended.
- Add in the chocolate chips. (I also love adding in some pretzels - yum! My kids hate it but, oh well. More cookies for me!)
- Refrigerate for at least 30 minutes up to a couple hours.
- Using a tablespoon or a 1½” scoop, scoop the dough out and drop onto a baking sheet lined with parchment or a baking mat.
- Bake for 10 minutes.
- They will still look dough-y when you take them out but don’t worry, they’ll be fine.
- Allow to cool on the pan about 3-5 minutes and then move to a cooling rack and cool completely.
- Serve with a tall glass of milk!
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
