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Whole Wheat Chocolate Chip Cookies

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Tuesday, April 15, 2008

Whole Wheat Chocolate Chip Cookies


"Eeewwww....doesn't that defeat the purpose of chocolate chip cookies? Sinful bliss?"

Well, does it HAVE to be so sinful?

Okay, a little truth time here. I had everything to make chocolate chip cookies for the family, you know, that recipe on the back of the bag of the 12 oz. Nestle Chocolate Chips.

Except for white flour. I go through about 5 lbs. of all purpose flour per month on all the assorted things I make for the family: pancakes, waffles, cake, pie crusts, rolls, biscuits, etc.

But I had plenty of Whole Wheat Pastry Flour, which has a similar gluten content to all-purpose flour and can be used nearly interchangably.

So in this case, I made a Betty Crocker Whole Wheat Chocolate Chip Cookie recipe.

And my kids didn't know any better -- happy faces all around. With 1g of fiber per cookie to boot!



At Saturday, April 19, 2008 at 8:02:00 AM CDT , Blogger Motherwise said...

Wow - chocoate with more fiber. Did you think they tasted any different? My kids are experts at chocolate chip cookies and I think they'd notice. God help me the time I tried generic chips.

At Monday, April 21, 2008 at 9:07:00 PM CDT , Blogger Major Mom said...

Yes, they tasted slightly different. You can feel the whole-wheatiness, sorta like tasting the difference between white bread and whole wheat. I guess it's the "bran" you might be tasting? Also, they seemed less sweet, even though the recipe calls for the same amounts of white/brown sugar as the Nestle version. Thankfully, my kids are little and I can still play mind games with what brand foods I buy. I just can't substitute Eggo waffles.


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