Please, tell me I’m not the only one…
You know, there are lots of different types of cookies?
The list goes on and on.
I also know that everyone has a different idea of what the ‘perfect’ cookie is.
I’m a chewy, soft, thick, chunky type of cookie person.
This batch isn’t exactly my ‘perfect’ cookie, but they are chewy, crisp, thin, buttery, melt-in-your-mouth cookies. Sounds pretty good to me!
….and they were.
Whole Wheat Chocolate Chunk Cookies
adapted from Betty Crocker
- 2 sticks unsalted butter, softened
- 2 eggs
- 3/4 cup sugar
- 3/4 packed brown sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 cups whole wheat pastry flour
- 2 cups semi-sweet chocolate chunks
- Preheat the oven to 350°F.
- Set aside 2 cookie sheets outfitted with silpat mats or parchment paper.
- In a large bowl with a hand mixer (or your stand mixer), beat the butter, eggs, sugars, and salt together until blended.
- Add in the baking soda, quickly blend.
- Add in 1 cup of flour and blend.
- Add in the other cup of flour and blend.
- Using a spatula fold in the chocolate chunks.
- Using a 1 tablespoon-sized scoop, measure out balls of dough onto the baking sheet, leaving at least 2″ of space between cookies.
- Bake for 8-10 minutes.
- Let cool for 2 minutes on the baking sheet, then transfer to a cooling rack.