Review: Whole Wheat Chocolate Cookies

I know what some of you are thinking: “Good grief, Catherine is eating so much dessert – shouldn’t she get serious about losing baby weight?????”

I know what others of you are thinking too: “Good grief, who ever heard of a whole wheat cookie!!! There is no way I will ever eat one!”

This post will address both fears. First of all, yes, I should get serious about losing baby weight, but I did make cookies yesterday to take to our church’s college group Biblestudy. Starving college kids make good guinea pigs for new cookie recipes. 🙂 Second, and more importantly, although these cookies do call for whole wheat flour rather than white flour, they are surprisingly tasty. The wheat flour gives a little bit of a nutty flavor without being overwhelming. Plus it gives the illusion of healthiness! And that is a very important illusion to maintain when one is noshing on cookies.

The recipe, should you dare to attempt it, is below. All credit is due to where I found the recipe (my modifications are in parentheses), and additional credit goes to Jamie for telling me about the website, which is very interesting by the way.

Best Whole Wheat Chocolate Cookies

3/4 c. soft butter
1/2 c. honey (I didn’t have that much honey so I used regular sugar)
1/2 c. brown sugar

Beat 1 minute in the mixer.

1 egg
1 t. vanilla

Add and beat.

1 3/4 c. whole wheat flour
1/4 c. cocoa
2 t. baking soda
1/2 t. salt

Mix in a bowl and add in three additions to the mixer. Cover and refrigerate at least one hour. Roll dough into balls and roll them in confectioners sugar. (The recipe says to also roll them in nuts, but I didn’t do that because Josh doesn’t like nuts in cookies). Put on a cookie sheet and bake at 350 for 15-17 minutes. (I baked them longer because I thought they looked like they needed more time, but in hindsight I would have taken them out sooner, because they came out crispy and I prefer a chewy cookie.)

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