Yield: Yields about 20 cookies
These cookies are the size of your palm, with thick, chewy edges, soft centers, and big chocolate chunks. It’s surprising just how delicious this whole-wheat version of an old classic is. This cookie is made with 100% whole-wheat flour, which gives it a distinctive, nutty taste. Use a good bittersweet chocolate for these cookies, as the flavor of high-quality chocolate pairs best with whole-wheat flour.
Make Ahead Tips
These cookies are best eaten warm from the oven or later that same day. They’ll keep in an airtight container for up to 3 days. For freshly baked cookies anytime, you can refrigerate some of the dough for later. Be sure to scoop out balls of dough before chilling, as the cold dough is too difficult to scoop. Also, remember that cookies baked from chilled dough will be thicker than those made from room-temperature dough. This dough–scooped, chilled, and wrapped in plastic–will last in the refrigerator for one week, assuming it doesn’t get eaten first!
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These are amazing. Chewy not crisp, and I love that they're made with whole wheat flour. I used 100% spelt flour this time as I didn't have whole wheat flour, which worked just as well as whole wheat. I also only had regular chocolate chips and they were fine too. Making cookies half the size resulted in about 40 regular sized cookies (instead of 20 monster cookies)!
I gave this a 1 because it is a SHAMELESS attempt to give the illusion of a healthier alternative. Also if you are going to do that DO NOT take out the original. SHAME on you!!
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