Chocolate chip cookies. If these are not frozen, they will not live to see the end of the week.The Great December Cookie Marathon has officially begun. For the first batch, I whipped up an old favorite. These cookies are a little heartier than those made with regular flour, but the whole wheat adds a slight nuttiness that makes the addition of nuts redundant.

I also like to make these early because they freeze so well. I know when I bring them out in a few weeks, they’ll be just a perfect as they were going into the freezer.

Whole Wheat Chocolate Chip Cookies
Makes oodles (4-5 dozen)

  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 1 cup butter, softened
  • 1 egg
  • 1/4 to 1/2 tsp vanilla
  • 2 1/4 cups whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups semisweet chocolate chips
  1. Heat over to 375.
  2. Beat sugars together with butter until light an fluffy. Then add egg, beating until well combined, and vanilla.
  3. In a separate bowl, combine flour, baking soda, and salt. Slowly add to butter mixture, stirring well after each addition. Stir in chocolate chips.
  4. Drop dough by rounded tablespoonfuls, leaving at least 2″ in between, unto ungreased cookie sheets. I always use a silicone liner, but it’s not strictly needed. Bake 8-10 minutes, just until starting to brown on the edges.
  5. Let cool for 3-4 minutes before moving from cookie sheet onto a rack.