Wow yummy. Chocolate chip cookies have about a million recipes. The one that comes on the tollhouse chocolate chip bags is actually a really good one. This one however, was altered from Martha’s kitchen. These are the thin crumbly yet slightly chewy ones. I don’t really like cakey chocolate chip cookies, if it’s cakey, it should be a cake! I used wholemeal flour again (because I have a big bag of it) so it’s slightly good for you
2 cups of wholemeal all purpose flour (regular all purpose flour is the same portion as well)
1 cup of granulated sugar
1/2 cup of brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup of butter (or shortening)
1 whole egg
1 egg white
2 cups of semisweet dark chocolate chips
preheat oven to 350°F or 170°C
Step 1: The Mixing
In a bowl, mix together flour, baking soda, salt. Then in a larger mixing bowl, mix together the butter/shortening with the sugars (the white and brown!). Add in the vanilla, whole egg and egg white. Now fold in the dry mix from before. Mix with a spatula until all combined and then fold in the chocolate chips. The chips should be last!
Step 2: The Baking
use 2 spoons to form dough balls about 1 inch in diameter and place them on a baking sheet about 2 inches apart. they will spread so make sure you give enough space. bake for 12-15 mins – until golden brown. i like my cookies soft in the middle for some reason so i took them out at about 12 mins, keep them in there for another 1 -2 mins to get the middle solid. if you’re using 2 baking sheets, make sure you rotate the trays halfway through the baking time and switch levels.
Let the cookies cool on a cooling tray and enjoy! I actually made a few batches crunchier because Vini likes them crunchy – perfect for ice cream sandwiches just like diddy riese!