If you’re a chocolate chip cookie lover, you’ll also enjoy our miso chocolate chip cookies, brown butter sea salt chocolate chip cookies, and egg-free chocolate chip cookies. It’s a good, simple recipe that you can come back to again and again, and most of the ingredients you’re likely to have in your kitchen already. They’re the perfect anytime cookie to satisfy a sweet tooth, and they freeze beautifully so you can have freshly baked cookies whenever life calls for them! The outer shell of the wheat kernel is full of fiber, and it contains a large percentage of the vitamins and minerals. This is what makes whole wheat flour a more nutritious and flavorful choice!
Butter – we use salted butter to give these cookies richness, tenderness, and structure like no other. You can also use unsalted butter, but add in a ¼ teaspoon more salt. Brown sugar and granulated sugar – a mix of brown sugar and granulated sugar makes these cookies taste sweet while keeping them moist and chewy. Vanilla extract – pure vanilla extract has its own distinct warm flavor, and it actually acts as a flavor enhancer as well. Whole wheat flour – whole wheat flour makes these cookies heartier, and healthier too! Egg, baking powder, and salt – traditional cookie ingredients to bind, rise, and flavor. Chocolate chips – we like either dark chocolate chips, or semi-sweet chocolate chips, but any type of chocolate chips work.
Prepare the cookie dough per the recipe instructions. Scoop the cookie dough into individual cookies onto a baking sheet lined with parchment paper or a silicone mat. Place the baking sheet in the freezer for about an hour. Once they’re firm, transfer them to a container or reusable bag. Freeze them for up to 3 months! Thaw at room temperature when ready to use.
Tuck them into school lunch boxes, wrap them up and share them with friends, or take them on a hike as delicious fuel. They’ll bring smiles to faces of both kids and adults, and it’s always the right time for a chocolate chip cookie!
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