Chocolate Chip Cookies - The New Health Food!

Monday Morning Post

We love chocolate chip cookies so much here at Cheesecake Farms that every guest gets a bag full to nibble. 

Not only is our recipe easier to make than most but, we've tweaked it with "better for you" ingredients.

Fiber rich whole wheat flour.  Heart healthy oil.  Chocolate chips - rich in antioxidants. 
And walnuts for Omega-3's.
Don't like/Can't do nuts?
Leave them out or substitute pumpkin seeds, sunflower seeds, cranberries or raisins. 

Chocolate chip cookies .....the new health food!!  

 Karla's Whole Wheat Chocolate Chip Cookies

The new health food!

White whole wheat flour is somewhat new to the American market although it's been around Europe for quite a while.  It's essentially the same as regular whole wheat but the outer coating is softer and lighter in color... hence the name "white whole wheat".  The taste is milder, too.  

Make about 48 (2 1/2 inch cookies)
Uses parchment baking paper

2 cups white whole wheat flour (not regular whole wheat or graham flour)
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup canola oil 
4 tablespoons butter (softened - 1/2 stick - margarine not recommended)
3/4 cup sugar
3/4 cup dark brown sugar
2 teaspoons vanilla
1 tablespoon apple cider vinegar
1 1/2 teaspoons water
1 large or extra large egg
1 (12 oz) package semi sweet chocolate chips (2 cups - we use Nestle's)

Optional: 1 cup walnuts (halves in pieces), pecans, sunflower seeds, pumpkin seeds, sunflower seeds, raisins, cranberries or a combination to equal 1 cup


Position oven rack so cookies will bake in center.  Preheat to 350 degrees.  Line cookie sheets with parchment baking paper.

In a medium bowl, whisk together flour, salt, baking soda and baking powder.  In a small bowl, using a fork, blend together vanilla, vinegar, water and egg.  Set both aside. 

Using a heavy duty mixer, cream together oil, butter, sugar and brown sugar.  Add flour and egg mixtures.  Blend together on low then scrape bowl and beat on high until fluffy - about 2 minutes.

Fold in chocolate chips and optional nuts, seeds or dried fruit.

Drop by rounded tablespoonfuls (or use a portion scooper/disher) onto prepared pans 2 inches apart.  Bake in preheated oven until golden brown on bottoms - 12 - 15 minutes. 

When done, slide entire parchment sheet from pan onto rack to cool.  Remove cookies from parchment after they have cooled completely - about 1 hour.


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