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Recipe: Whole wheat chocolate chip cookies
(Makes 20 one oz. cookies.)
- ½ cup and 2 tbsp. of butter, room temperature• ¼ cup of granulated sugar
- ½ cup of muscovado brown sugar
- 1 extra large egg, room temperature
- 1 tbsp. of vanilla extract
- ½ tsp. of baking soda
- ½ tsp. of sea salt
- 1 and 1/3 cup of whole wheat flour
- 3 tbsp. of ground flax seeds
- 1 cup of walnuts
- 1 cup of semisweet chocolate.
- In a mixing bowl, combine the butter, granulated sugar and muscovado brown sugar and beat until well combined.
- Add the egg and vanilla to the butter/sugar mixture and beat together until the mixture is light and creamy.
- In a separate container combine the baking soda, salt, whole wheat flour and ground flax seeds.
- Pour the flour mixture into the creamed mixture. Stir until the dough is well combined.
- Add the walnuts and chocolate chunks and mix until they are just evenly distributed into the cookie dough.
- Using a small ice cream scoop (1 oz. size) or a spoon scoop out walnut size balls and place on a parchment lined sheet pan. Flatten the balls lightly with the palm of your hand.
- Bake for 8 to 10 minutes or until the cookies have browned lightly around the edge of the cookie. For soft cookies remove the cookies from the oven when the center of the cookie is just set.
- Remove from the oven and place on a cooling rack.
- Cool for a few minutes, then enjoy while still warm or at room temperature.
- Store in an airtight container at room temperature for up to a week, or freeze for up to 2 months.
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