I don’t love big breakfasts. I’m perfectly fine with a cup of coffee with something sort of sweet like a scone. Lately I’ve been on this running kick and have been kind of craving a little sugar in the morning, especially because I don’t really enjoy big breakfasts. But sometimes I want a little more flavor, so these whole grain chocolate chip cookies have been my favorite thing to have with coffee. I know that cookies aren’t a traditional breakfast pastry, but for me it feels perfectly fine. By lunchtime, I’m craving all the good stuff, so I’ll have a roasted chicken salad with baby greens, or something like that. It’s all about balance! ; )
Even if you don’t want to eat a cookie in the morning, they are wonderful cookies for any time. I feel better about giving the little ones in my life these cookies simply because of the whole grains. I don’t mind baking with white flour, but I definitely prefer to eat baked treats if they are whole grain.
|Thick and Chewy Whole Wheat Chocolate Chip Cookies|
- 2 1/2 cups white whole wheat flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon (optional)
- pinch of salt
- 2 sticks butter, room temperature
- 1 1/2 cups packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups semi sweet chocolate chips
- Preheat oven to 375 degrees F.
- In mixing bowl, whisk together all dry ingredients minus the chocolate chips.
- In electric mixing bowl, beat butter for about three minutes until pale yellow. Add sugar and continue to beat for another two minutes.
- Add eggs, one at a time, beating between additions; and then add vanilla extract.
- With mixer on slow speed, slowly add flour mixture until just blended. Lastly, add the chocolate chips and continue for a few seconds until blended.
- With ice cream scooper, drop onto cookie sheets about two inches apart. For these large cookies, it’s best to bake only six at a time.
- Bake for about 11 minutes until edges turn golden brown. Let cool for a few minutes before transferring from cookie sheet.