Does whole wheat baking exited you?! I try to use wholewheat flour as much as I can in baking. Recently I ventured out in classic chocolate chip cookie with wholewheat flour. A basic whole wheat chocolate chip cookie has sugar, flour, butter, eggs and chocolate chips.
If you have kids and reluctant to give the maida/all purpose flour cookies/biscuits then you will love this recipe. It surely is a keeper. I have made jumbo size cookies so even one 🍪 is enough with a glass of milk.
Things to note before making basic WholeWheat chocolate chip cookies-
- These cookies a slightly chewy, soft inside with a firm texture outside.
- I have poked a lot of chocolate chips on the outside before baking.
- While baking the Cookies won’t brown much. To check done-ness simply lift the cookie and look for golden brown.
- The cookie is heavier than its maida/all purpose flour counterpart.
- The sugar measurement in recipe is normal sweetness. Add less or more according to the sweetness you prefer.
- If making egg less version use curd which is not too watery or too thick. Normal pouring consistency is good. Also make sure your curd is fresh.
Hope you give it a try once. Share your feedback with me in comments.
1 cup whole wheat flour/ chapati atta
3/4 cup sugar
1 tsp baking powder
1 egg(for eggless replace with 1/2 cup curd and 1tsp baking soda)
50 gm salted butter( for unsalted butter add 1/4 tsp salt separately)
1 tbsp vanilla essence
1/2 cup chocolate chips
Cream the butter & sugar til light.
Add vanilla essence & egg. Beat til combined.
Now add flour and baking soda.
This will be a thick mixture. Now fold in the chocolate chips.
Place the dough in fridge for 15- 20 mins.
Preheat the oven at 180°C for 10 mins.
Scoop the cookies one inch apart on to a baking try lined with parchment paper.
Bake for 10 to 12 mins and not more than 15min(see notes).
Enjoy with tea or a glass of milk.
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