I make most things whole wheat, my family is used to it, and expect it, but there are a few things they insist just can’t be made whole wheat. To them cookies fall under the must be made with white flour category. I usually give in, because almost all they get is whole wheat, and we rarely make cookies, so it didn’t seem worth the fight. The thing is though; I keep forgetting to buy the white flour. I use it so rarely that for the past month we have been out, but haven’t noticed. So when I made cookies today, I used the whole wheat pastry flour I grind and keep in the freezer. The kids didn’t notice, or if they did, they didn’t care. DH did notice, he took one bite and said “what did you do to these?” However, despite the initial response, he did eat plenty of them. So yes it’s noticeable, but they are so darn good, no one cares they aren’t what they are used to. I’m happy that they are healthier than cookies made with white flour, and to know that they WILL eat cookies made whole wheat. Yep I may just quit buying white flour on purpose.
Whole Wheat Chocolate Chip Cookies
1 cup organic unsalted butter
2 cups organic cane sugar, granulated
1/8 cup molasses
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda
2 ½ cups whole wheat pastry flour
1 package organic semi-sweet chocolate chips
Cream butter and sugar, add molasses, eggs, and vanilla extract and mix well. Mix in salt, baking soda, and 2 ½ cups of flour, may need slightly more or less depending on how dry or fresh flour is. When well mixed, stir in chocolate chips. Bake 375 8-10 minutes, I bake mine 7 minutes on the convection setting. Makes 3-4 doz. I usually double it and freeze half.