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Active Time
15 minutes plus cooling
These flat, chewy, half whole-wheat cookies are for the chocolate chip purist: no nuts, no frills—pure bliss. They will fly out of the kitchen mysteriously. Use a 1-ounce (2-tablespoon-capacity) ice-cream scoop for easy measuring.
Ingredients
Makes about twenty 4-inch cookies
Step 1
Arrange the oven racks in the upper and lower thirds of the oven and preheat to 375°F. Line 2 large baking sheets with parchment paper or silicone sheets.
Step 2
In the bowl of an electric mixer, cream the butter and sugars, beating at medium-high speed until fluffy, about 5 minutes. Add the eggs, vanilla, salt and baking soda and beat at medium speed just until the eggs are incorporated, 1 to 2 minutes. Add the flours and mix at low speed just until blended, scraping down the bowl as necessary. Stir in the chocolate chips.
Step 3
下降6堆勺每个饼干面团sheet, spacing the tablespoons of dough evenly apart. Bake for 7 minutes, switch and rotate the pans and bake 5 to 7 minutes more, until the cookies are evenly golden. Let the cookies cool on the pans for a minute or two and then transfer with a spatula to racks to cool completely. Repeat with the remaining dough.
Nutrition Per Serving
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Reviews (7)
Back to TopThese cookies were a hit with my family and friends. Refrigerating the dough is a must and be prepared for a flat, round cookie. I used a butter substitute and they were just as delicious!
jackiediceno
Marshfield, MA
8/26/2010
I'm at a loss to explain how a recipe with 2 sticks of saturated fats (oops, I mean butter) might be considered a healthy and nutritious snack! It must be the adition of a bit of wheat flour...
Anonymous
Westerville,OH
9/18/2009
Just like the other reviewers - cookie fail. If refrigeration is required pre-baking, the recipe should say so. My first batch was awful, hopefully they will be better after the dough refrigerates, but it's not looking good from the reviews. Very disappointed.
emmesskay
Salt Lake City, UT
9/6/2009
I used about a stick and a half of butter instead of two and refrigerated the dough for 10-20 minutes before baking. They turned out perfectly.
Cori_Loves_Food
7/11/2009
Cookie fail. These spread out way too thin and fell apart when cool. They have no crispness at all. Those cookies in the picture with the nice thick round edges? I don't know where those cookies came from, but the these have edges so sharp they would cut you. Except that they crumble into crumbs first.
lucymay6
rhode island
5/17/2009
absolutely dreamy, the perfect cookie for the chewy cookie enthusiast. FYI they flatten and run quickly. Helps to make small scoops and stick them in the freezer (8 min) before putting them in the oven. watch Watch WATCH then eat Eat EAT, YUMMY!
linuxgrl
South Bay, CA
3/29/2009
take the recipe name seriously; these things are flat, flat, flat and spread like crazy. this is not a "thick and chunky" (or chewy) chocolate chip cookie. make sure to bake only six to a sheet or they'll run together. for me, it was frustrating since i like to bake fewer batches. that said, they were well-received for their good taste and crispy texture.
Anonymous
los angeles, ca
8/20/2008
