While I was reading about chocolate chip cookies, I came across some interesting facts. Like some other great inventions, chocolate chip cookies were also discovered accidentally. In the 1930s’ Ruth Wakefield of Massachusetts added the broken chocolate pieces to her cookie batter. She thought perhaps they would melt. But the chocolate pieces didn’t melt and chocolate chip cookies were born. Ruth was rewarded by Nestle for this invention. She got a lifetime free supply of chocolates.
I have given a healthy twist to this recipe by replacing refined flour with whole wheat flour and refined sugar by demerara and powdered brown sugar. The taste remains the same. However, it feels good to eat guilt-free. My daughter loves chocolate chip cookies so much that usually, they last for only one day. She wants to have them with her breakfast milk, evening milk and as dessert after lunch too. Sometimes I feel like hiding the box.
Try this recipe and share the feedback. Your feedbacks are great motivation to keep this blog going.
Whole Grain Chocolate Chip Cookies
- 1 cup Whole wheat flour
- 1/4 cup Butter
- 1/3 cup Packed brown sugar
- 2 tbsp Granulated sugar, I used demerara.
- 1/2 tbsp Flax seeds
- 1.5 tbsp Warm water
- 1/4 tsp Baking powder
- 1/8 tsp Baking soda
- 1 tsp Vanilla essence
- 3/4 cup Chocolate chips
- Grind flax seeds and mix with warm water. Keep the mixture aside.
- In a big bowl, cream together butter and both types of sugars till the mixture is white and fluffy.
- Add vanilla essence and mix again.
- In another bowl sieve the wheat flour, baking powder and baking soda.
- Add the flour to the butter-sugar mixture.
- Mix in half a cup of chocolate chips and make a dough by adding flax egg.
- Rest the dough in refrigerator for 20 minutes.
- Meanwhile, preheat the oven at 160 C.
- Scoop out the cookies and flatten them with your hand. Press the chocolate chips on the top of the cookies.
- Bake at 160 C for 15 minutes or until the edges are nicely brown.
- Cool on a wire rack and store in an airtight container.