Get access to a FREE week of school lunch menus
My kids love “chewy” cookies. They prefer warm and chewy vs 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 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 in the mixer’s bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the eggs, 2 tablespoons 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, heat oven to 375F.
- Scoop chilled dough onto parchment-lined baking sheets.
- Bake for 10-14 minutes or until golden brown, checking the cookies after 7 minutes. Rotate the baking sheet for even browning -this depends on your oven. Cool completely and store in an airtight container.