Whole Wheat Chocolate Chip Cookies


Nestle Toll House Semi Sweet MorselsYesterday I did a small baking experiment and made chocolate chip cookies using Whole Wheat Flour (recipe wise I always make chocolate chip cookies with the recipe from the back of the nestle toll house semi sweet morsel package – so for this experiment I just swapped the flour). I knew from the start they would have to be different from Chocolate Chip Cookies made with All Purpose White Flour because the consistency of Whole Wheat Flour versus White All Purpose Flour is quite different. White All Purpose Flour has a powder consistency while Whole Wheat Flour has a consistency of powder mixed with sand you could says.

I’m not sure how well you can see from the picture of the dough here but it’s not as smooth and creamy as you would find your cookie dough to be using all-purpose flour.

Whole Wheat Chocolate Chip Cookie Dough

 

 

 

 

 

 

 

 

The cookies baked up in 10 minutes the same as I would bake them for when using all-purpose flour and they certainly smelled like chocolate chip cookies when they came out of the oven.

Whole Wheat Chocolate Chip Cookies - Before

And finally came the tasting of the baked cookie itself! My son, my husband, and I all tasted the cookies. We all agreed they still tasted like chocolate chip cookies, but Tom and I definitely noticed that difference in texture to the cookie. Thomas said they were yummy because they have chocolate in them and he’s been happy to eat more since making them last night. Tom at first said they tasted just like chocolate chip cookies but felt like they had sand in them. He clearly wasn’t as interested in them as he is with the all-purpose version because he only ate two so far and by now he would have eaten 10+ of the others. I’ll be sharing them with some more family members at Sunday night dinner so I’ll have to do an update with some more reviews from my siblings and parents after that.

Whole Wheat Chocolate Chip Cookies

Next up Chocolate Chip Cookies with Gluten Free All-Purpose Flour! I’m excited about that because eating something with Whole Wheat Flour versus All-Purpose Flour is more of a personal choice whereas eating something made with Gluten Free All-Purpose Flour is a necessity for gluten intolerant people. Here’s hoping they taste great for my gluten intolerant friends!

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