In honor of Carrotsncake’s cookie Friday, I was more than willing to bake a small batch of chocolate chip cookies last night when we came home from dinner at Bar Boulud. Bo was craving cookies and in exchange was willing to fold our laundry while we watched Runaway Jury. What wife wouldn’t gladly accept this exchange?! I altered the famous and trustworthy Ghiradelli chocolate chip cookie recipe a bit based on our cupboard’s contents. In addition, I cut the recipe in half since we didn’t want too many leftovers. These turned out absolutely fabulous! Sometimes my chocolate chip cookies are hit or miss due to being too thin but Bo said that these were “some of the best chocolate chip cookies i’ve ever tasted hands down.” If you’re looking for a Valentine’s Day sweet for your loved one this will definitely please! The whole wheat flour makes it a bit healthier as well!
Whole Wheat Ghiradelli Chocolate Chip Cookies
Yield: 2 dozen cookies
6 oz Semi-Sweet Chocolate Chips
1/2 cup(s) butter or margarine, softened
3/8 cup(s) sugar
3/8 cup(s) brown sugar, packed
1 large egg whites
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Yield: 2 dozen cookies
6 oz Semi-Sweet Chocolate Chips
1/2 cup(s) butter or margarine, softened
3/8 cup(s) sugar
3/8 cup(s) brown sugar, packed
1 large egg whites
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/8 cup(s) whole wheat flour
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 cup(s) walnuts or pecans, chopped (optional)
1/2 teaspoon(s) salt
1 cup(s) walnuts or pecans, chopped (optional)
DirectionsHeat oven to 375ºF.
Stir whole wheat flour with baking soda and salt; set aside. In large mixing bowl, beat softened butter with sugar and brown sugar at medium speed until creamy. Add egg whites, vanilla, and almond extract one at a time. Mix on low speed until well blended. Gradually blend dry mixture into creamed mixture. Stir in chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake for 10 minutes or until golden brown.
Stir whole wheat flour with baking soda and salt; set aside. In large mixing bowl, beat softened butter with sugar and brown sugar at medium speed until creamy. Add egg whites, vanilla, and almond extract one at a time. Mix on low speed until well blended. Gradually blend dry mixture into creamed mixture. Stir in chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake for 10 minutes or until golden brown.
Enjoy thouroughly with a friend or loved one!
*The picture is complement of JBD Cookies as I forgot to take a picture last night!
