Good Ol' Chocolate Chip Cookies!

When I ask people what their favorite kind of cookie is, I'd say at least 8 times out of 10, the answer is chocolate chip. It's a classic. It has chocolate. and it is the perfect sweet treat!!

I like to mix things up a little bit and make things that aren't exactly what is to be expected. So, when I made these chocolate chip cookies, I made them with 100% Whole Wheat flour!! The results?? DELICIOUS! No one had any idea they were whole wheat. Packed full of semi-sweet and milk chocolate chips, these babies are high in fiber and whole grains too!

Recipe? You bet!

Rachel's Whole Wheat Chocolate Chip Cookies

3 cups Whole Wheat Flour

1 tsp baking soda

1 tsp salt

1 cup butter

1 cup brown sugar

1 cup granulated sugar

2 eggs

3 T milk

2 tsp vanilla

1 12-oz bag semi-sweet chocolate chips

1 11-oz bag milk chocolate chips (optional)

Preheat oven to 350 degrees F.

In a bowl, whisk together the whole wheat flour, baking soda, and salt.

In a large mixing bowl, beat butter and sugars with electric mixer until well combined and fluffy. Add in the 2 eggs, milk, and vanilla. Beat until mixed. Then, add in the flour mixture and the chocolate chips (I put them in at the same time). Mix with the mixer just until combined, or fold in by hand.

Scoop onto baking sheet (I always line with parchment paper. and I used a small-sized cookie scoop). Bake 7-9 minutes or until just starting to brown around the edges.

Let cool on baking sheet for about 2 minutes, then move to a wire rack to cool completely.

SO GOOD warm out of the oven!! Also delish with a scoop of vanilla ice cream or fro yo!

Enjoy!!

Update #2! Cookies, Muffins, and Homemade Nutella!

Hello again!

This is update #2 of my spring break baking adventures!

Midweek, I made these cookies!

They are soft toffee cookies with milk chocolate chips. I hadn't made anything with toffee in awhile, but let me tell you, these were addicting!! Brought some into work and froze the rest for when my roomies come back from break!

Later in the week, I had even more overripe bananas, and I had just made those 3 mini banana breads! So, I decided to make Chocolate Banana Muffins. They are 100% Whole Wheat, and have applesauce in place of the oil. The only fat comes from the cocoa powder. They are yummmmy!

155 calories per muffin too, in case anyone was curious (I did the math)!

Lastly, I made Chocolate Hazelnut Spread, aka homemade nutella!! Now, I am not someone that really buys nutella, and I don't love it as much as some people do, but I had bought hazelnuts and never used them, and I wanted something chocolaty to go with the other two mini banana breads (from update #1). This worked out perfectly!! Not quite as smooth as the stuff you'd buy at the store, but the chocolate-hazelnut-iness is tastttyyyy! Definitely a good topper for the banana bread, and lots of other things! My favorite is to eat it with pretzels-- salty-sweet, right?!

Now break is over and it's time to shift back to classes! Baking will continue of course, just not quite as much as this week! :)

Have a wonderful week!

Enjoy!