This easy-peasy whole wheat chocolate chip cookie recipe will make you wonder why you ever used maida before.
Over the last couple of years of running the café, I have realised that cooking at work and cooking at home are NOT the same thing. For starters, my support system at work is amazing-creativity flows easily, customer reviews keep you motivated and happy customers keep you trying to innovate better and better recipes. At home, cooking is entirely need based. Certain feeding objectives need to be met and the quicker the better, the quieter even better.
This particular recipe was the result of a down week with no help in sight and my kids refusing to accept fruit as a valid school snack. When pushed to a corner like that, my head invariably goes to, “how can I make them something that has enough eggs in it?” That’s the one thing that makes the popular oozy-gooey chocolate chip cookie, my favourite go to recipe. That, and the fact that any recipe that requires brown sugar, can camouflage the wholesomeness of whole wheat, and lets the kids enjoy their little delight without realising it is healthy (which in the case of my kids, who feel bombarded by “organic” food all the time….is very critical)
So here goes the super quick recipe
Whole-Wheat Choco-Chip Recipe
Prep Time: 5 minutes
Cool: 10 minutes
Cook Time: 10 Minutes
Total Yield: 18-22 pieces based on the size you want
2 cups Whole Wheat flour/aata
1 cup Brown Sugar (pressed)
½ cup butter (If salted, do not add the salt below)
4 Whole Eggs*
Hand full of chocolate chips
TIP: The only “constructive” feedback I received from my kids was, ‘there can never be enough chocolate chips”. So the quantity of chocolate chips in the cookie and your child’s joy while eating it, are likely directly co-related. So choose your handful wiselyJ.
1. Measure out all your ingredients. Use your hands to mix together the flour, brown sugar and butter till it starts to look like a loose crumb.
2. Lightly mix together the eggs.
3. Add the eggs to the dry flour mix till it holds together.
*NOTE: I use country eggs which tend to be much smaller. If you are using regular eggs, start with three eggs and add the fourth only if required.
4. Add the chocolate chips and refrigerate for 10 minutes and set your oven to preheat to 170 degrees Celsius.
5. Lay a baking paper on your baking tray and measure out about two table spoons of the chilled batter for each cookie. You can vary the quantity to suit your preferred size. Lay the measured quantities about 2 inches apart.
NOTE: If you’d prefer to bake these fresh as and when required, now is a good time to put away the excess batter into the freezer and cut and use as required. You can bake them straight from the freezer but might need to add a minute or two to the cooking time.
6. Bake for 8-10 minutes. Easy test – the cookie should move on the sheet but still feel lose on top.
7. Let the cookies cool and store in an airtight container for up to a week (cause the chances are they won’t last any longer J)