A go-to chocolate chip cookie recipe. I think I post variations of this recipe a bit too much.
I am not a fan of butters and what-not. For some reason Crisco creeps me out. I mean… what is it???
However, sometimes you just gotta roll with it. I only use it in this recipe because it is necessary. Trust me.
But, sometimes I throw in whole-wheat pastry flour to this classic chocolate chip recipe to make my inner health freak some-what satisfied. Pastry flour is key because it will create a lighter cookie that is a similar texture to using all-purpose flour.
I chop up blocks of bittersweet and semi-sweet chocolate.
I love shaving the chocolate instead of using chocolate chips. It creates a cool bakery appearance and the chocolate sort of runs throughout the cookie.
Whole Wheat Chocolate Chunk Cookie
- ½ cup crisco
- ½ cup margarine
- ¾ cup brown sugar
- ¾ cup white sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 tsp salt
- 1 tsp. baking soda
- 2 ¾ cup whole wheat pastry flour
- 1 cup chopped good-quality semi-sweet chocolate
- ¾ cup chopped good-quality bittersweet chocolate
- Blend the Crisco and margarine until smooth. Add the sugars until blended. Scrap down the sides.
- Add the eggs one at a time. Add the vanilla.
- In a separate bowl, whisk together the rest of the dry ingredients. Add to the mixture slowly and mix until everything is combined. Add in the chocolate chunks.
- Bake at 350 degrees for about 9 minutes. Rotate sheets halfway through baking. Let cool on the sheets when you take them out of the oven.
- If you want them chewy and soft in the middle, take out the cookies when the edges are golden but the middle does not look all the way baked. It will finish baking on the sheets when you let them cool.
I just wrote this recipe from memory.
Trust me… if you start making this cookie, you will be able to make it from memory too.
August is a chocolate chip cookie kind of month.