This chocolate chip cookie recipe features whole-wheat (or spelt) flour that adds a nutty flavor.
The outsides of the cookies are crisp while the insides are tender and gooey.
Enjoy warm or at room temperature with a cold glass of milk.
Photo:Jason Donnelly
Add vanilla; beat on low speed until just incorporated, about 30 seconds.
Add the flour mixture; beat on low speed until combined, 30 seconds to 1 minute.
Add chocolate chips; beat on low speed until evenly distributed, about 30 seconds.
Jason Donnelly
Using a 1 1/2-inch cookie scoop (about 1 1/2 Tbsp.
per cookie), portion the dough in a single layer on a parchment-paper-lined large rimmed baking sheet.
Cover with plastic wrap; refrigerate for at least 1 hour and up to 48 hours.
Jason Donnelly
Preheat oven to 350F.
Line 2 additional large rimmed baking sheets with parchment paper.
Remove the cookies from the refrigerator and arrange them about 2 inches apart on the prepared baking sheets.
Jason Donnelly
Let cool on the pan for 5 minutes.
Transfer to wire racks; serve immediately, or let cool completely, about 10 minutes.
Repeat with the remaining sheet of cookies.
Jason Donnelly
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
Jason Donnelly
