My friend Kristy showed up at my house one day with a chocolate chip cookie. It was huge, crispy on the outside edge, but soft in the middle and still warm. I asked her for her recipe and surprise, they had wheat flour in them. Who would have thought wheat could make a chocolate chip cookie better! This is now my favorite chocolate chip cookie. I probably make them once a month! I also use this recipe for oatmeal raisin cookies and just change it up a bit.1 cup butter
Chocolate Chip Cookies
1 cup brown sugar
1 cup white sugar
1 tsp vanilla
2 1/2 cups all purpose flour
3/4 cup wheat flour
1 tsp baking soda
1 tsp salt
1 1/2 cups semi-sweet chocolate chips
1. Preheat oven to 350 degrees.
2. Cream butter and sugars until well blended. Add eggs and vanilla and beat until light and creamy.
3. In medium bowl whisk together flours, soda, and salt. Stir flour mixture into creamed mixture until combined. Stir in chocolate chips.
4. Using muffin scoop (or 1/4 cup measuring cup) drop dough onto to ungreased cookie sheet leaving a 4 inch space between cookies. Bake for 12-15 minutes or until edges are golden.
Oatmeal Raisin: Reduce all purpose flour to 1 1/2 cups. Reduce wheat flour to 1/2 cup. Add 2 cups quick oats and 1 tsp cinnamon. Substitute 1 cup of raisins for chocolate chips. Nuts are optional.