Made them yesterday. Perfect size, perfect consistency, perfect flavor, perfect reviews from Greg. So what did I do? Well followed the directions on the whole wheat flour package. The only real difference is using whole wheat flour instead of normal.
2 cups whole wheat flour
1 tsp baking soda
1/2 tsp salt
sift the three together and set aside
3/4 cup sugar
3/4 cup brown sugar
2 sticks butter
Cream together
Add 1 egg to butter/sugar mixture. Then add 1 tsp of vanilla.
Slowly add the dry ingredients to the wet. Then add in 1-2 cups of chocolate chips. Whatever is your pleasure.
Preheat oven at 375.
I used a stone sheet pan from pampered chef. Lined it with parchment paper for easy clean up. In my oven I baked the cookies for 12 minutes. Instead of the teaspoon method to drop cookies which I hate, I formed small balls and just set them on sheet. I pressed down every so slightly not to really lose the ball shape.
Let them cool for 2 minutes before removing from sheet to cooling rack.
The only thing really different about the recipe is the flour.
2 cups whole wheat flour
1 tsp baking soda
1/2 tsp salt
sift the three together and set aside
3/4 cup sugar
3/4 cup brown sugar
2 sticks butter
Cream together
Add 1 egg to butter/sugar mixture. Then add 1 tsp of vanilla.
Slowly add the dry ingredients to the wet. Then add in 1-2 cups of chocolate chips. Whatever is your pleasure.
Preheat oven at 375.
I used a stone sheet pan from pampered chef. Lined it with parchment paper for easy clean up. In my oven I baked the cookies for 12 minutes. Instead of the teaspoon method to drop cookies which I hate, I formed small balls and just set them on sheet. I pressed down every so slightly not to really lose the ball shape.
Let them cool for 2 minutes before removing from sheet to cooling rack.
The only thing really different about the recipe is the flour.
I got on here today because have a shitload of apples and wanted to make the crisp!
ReplyDeleteNice!
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