What’s better than a cookie? A whole-wheat chewy chocolate chip cookie, of course! This cookie will become the star of any lunch box.
My kids love “chewy” cookies. They prefer warm and chewy versus crunchy and dunking. While having a glass of milk and cookies can be satisfying and ritualistic, we rarely do that at our house. No, I’m not the cookie Nazi; however, I like my cookies to be a bit more substantial and wholesome. I make a batch every week and place one or two inside their lunch box. They love having a “treat,” and I like knowing the ingredients that are in it. Double or triple the recipe, and freeze uncooked dough for future baking!
- 2 sticks unsalted butter
- 2¼ cups whole-wheat flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ¼ cup granulated sugar
- 1¼ cups brown sugar
- 2 eggs
- 2 tablespoons milk
- 1½ teaspoons vanilla extract
- 2 cups (12 ounces) semisweet chocolate chips
- Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda, and set aside.
- Pour the melted butter into a mixer’s bowl. Add the granulated sugar and brown sugar. Cream the butter and sugars on medium speed. Add the eggs, milk, and vanilla extract, and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips. Chill the dough.
- When ready to bake, preheat the oven to 375F, and line baking sheets with parchment paper.
- Scoop the chilled dough onto the baking sheets.
- Bake for 10 to 14 minutes or until golden brown, checking the cookies after 7 minutes. Rotate the baking sheet for even browning. Cool completely, and store in an airtight container.