One of the first recipes I tried with whole wheat flour in baking was chocolate chip cookies. Cookies have extremely short shelf lives in our home as they seem to go straight out of the oven and into our happy stomachs.
But given how easy they are to make, it’s surprising that I haven’t made a chocolate chip cookie in a while. While there are some extremely decadent ones out there that I’ve certainly made, I thought I’d try this twist on the classic with whole wheat flour and olive oil.
While delicious, I definitely would have added waaaay more chocolate and then these would have been perfect (given that I used olive oil and not butter). Also of note, make sure to roll the dough into balls, or else you’ll end up with these delicious but not quite as pretty cookies:
(In fact, we found quite a few excuses to gobble up all of these less perfectly shaped ones first!)
- 2 cups whole wheat flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 4 tablespoon extra virgin olive oil
- 2 teaspoon vanilla extract
- 1 and 1/3 cup packed dark brown sugar
- 2 egg
- 4 teaspoons molasses
- 2 cups chocolate chips
- coarse or flaked sea salt, for sprinkling
Adapted from Ambitious Kitchen.
