Whole Wheat Chocolate Chip Cookies

Yes, these cookies were given a boost with whole wheat flour, but there’s something else special about them. All this time I’ve been making my chocolate chip cookie dough the same way – in the stand mixer, or stirred by hand at the countertop. Recently, Aimee at Simple Bites enlightened me to the potential the food processor to whiz together perfect cookie dough. Who knew?

Turns out, the food processor mixes up some pretty fab dough in next to no time. Ease up once you add the flour – pulse just until it’s incorporated – and you’ll be fine. It’s an easy way to pull together a batch of freshly baked cookies for an after school snack – and then toss together a second batch to freeze, while you have the motor running.

Whole Wheat Chocolate Chip Cookies

Adapted from Simple Bites

1/2 cup butter, at room temperature
1/2 cup packed brown sugar
1/4 cup sugar
1 large egg
1 tsp. vanilla extract
1 1/2 cups whole wheat flour (or half all-purpose, half whole wheat)
1 tsp. baking soda
1/2 tsp. salt
1 – 1 1/2 cups chocolate chips

Preheat the oven to 350F.

In the bowl of a food processor fitted with the blade attachment, mix butter and sugars until well blended; add the egg and vanilla and blend for a full minute, until creamy. Scrape down the sides with a spatula if needed.

Add the flour, baking soda and salt and pulse until almost combined; add the chocolate chips and pulse until the dough comes together.

Drop in spoonfuls an inch or so apart on a greased or parchment-lined baking sheet; bake for 12-14 minutes, or until golden around the edges and just set. Transfer to a wire rack to cool.

Makes about 1 1/2 dozen cookies.