I’ve been wanting to clean up chocolate chip cookies for a while. The hardest part was making sure the whole wheat taste wasn’t overpowering and also making sure they weren’t too dry. I combated that by adding a little milk, which totally did the trick. I also cut the sugar down from the usual 2 or more cups I see in most chocolate chip cookie recipes and changed it to raw sugar instead. These would be clean if it weren’t for the chocolate chips, since most chocolate contains sugar. I happen to think dark chocolate is one of those things worth indulging in occasionally, partially because its good for you! If you want a truly clean cookie, you could always chop up a clean chocolate bar like Alter Eco or get really ambitious and make your own.
Whole wheat chocolate chip cookies
6 tbsp softened butter
3/4 cup raw sugar
2 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
2 cups whole wheat pastry flour
1/3 cup milk
3/4 cup mini chocolate chips
1. Cream butter and sugar.
2. Add remaining ingredients in order and mix well.
3. Chill for one hour.
4. Preheat the oven to 350 degrees.
5. Shape dough into balls and place on parchment lined baking sheet.
6. Bake 10-12 minutes or until the bottoms are just beginning to slightly brown. They won’t spread, so you may want to check the bottoms or tap the top slightly to make sure they aren’t still “wet”. It’s okay for them to be slightly soft as they will continue to cook a little after you take them out of the oven. Be careful not to over bake as they will be quick to dry out.
My batch made 30 cookies, but I’m wildly inconsistent with my sizes, so you may find yourself with more or less if you use a scoop.
If you have a cookie recipe you’d like to see cleaned up, be sure to let me know in the comments!