Adapted to whole grains, less fat from Small Batch Baking. A great way to make a few cookies and not eat the entire tin. (Or, eat the entire tin, but only eat 3 cookies.) The key here is also to use unsalted butter and add coarse sea salt for explosions of salt mixed in with all that gooey goodness.
Small Batch Whole Wheat Chocolate Chip Cookies
Ingredients:
- 1/4 c + 2 T white whole wheat flour
- 1/8 t baking soda
- 1/8 to 1/4 t coarse sea salt (or other coarse salt)
- 2 T unsalted btr
- 1T + 1t Smart Balance (NOT smart balance light)
- 1/4 c brown sugar
- 2 T sugar
- 1/2 t vanilla
- 1 T + 1 t egg beaters
- 1/2 c chocolate chips (preferably Ghirardelli 60% cacao)
Preparation:
- Preheat oven to 350 degrees.
- Mix flour, baking soda and salt in a small bowl.
- Mix butter, brown sugar, sugar and vanilla in a medium bowl. Add egg beaters. Add flour mixture. Finally, add chips.
- Put spoonfuls of cookie dough on baking sheet. Makes 6-8 cookies.
- Bake for 8-12 minutes, depending on cookie size.
| Next > |
|---|
