Description
Soft and chewy inside, with just a light crunch to the outside. The whole wheat graham flour adds a delicate touch of texture and enhances the flavor.
Ingredients
- 2-¼ cups Unsifted, All-purpose White Flour
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- 1 cup Real Butter, Softened. (No Margarine)
- ¾ cups Sugar
- ¾ cups Brown Sugar, Packed
- 2 teaspoons Vanilla Extract
- 2 whole Eggs
- ¼ cups Whole Wheat Graham Flour
- 2 cups Semi-Sweet Chocolate Chips
Preparation
1. Preheat oven to 375 F and get out the cookie sheets!
2. In a medium mixing bowl, stir together the white flour, baking soda, and salt.
3. In a large mixing bowl, beat the butter and sugars together on medium speed until creamy.
4. Add vanilla and eggs; beat on medium speed until well combined.
5. On low speed, blend half of the flour mixture into the creamy butter/sugars. Add remaining flour mixture and blend again on low speed.
6. Now blend in the whole wheat graham flour on low until well combined.
7. Thoroughly stir in the semi-sweet chocolate chips.
8. Drop by slightly rounded teaspoonfuls onto ungreased cookie sheets, spacing them 2 inches apart.
9. Bake for 6-8 minutes, or until bottom edges are lightly golden and tops show a hint of golden color. Remove from oven. Immediately remove cookies from cookie sheets to cooling racks.
