Whole Wheat Chocolate Chip Cookies
Nothing beats a warm, chewy chocolate chip cookie, and using whole wheat flour instead of all-purpose makes this one of the best-tasting cookies ever.
In a large mixing bowl, combine the sugars, butter, vanilla, and egg; stir in the flour, baking soda, and salt. Drop dough by rounded tablespoonfuls about 2 inches apart onto an ungreased cookie sheet and bake for 8 to 10 minutes, or until light brown (centers will be soft).
Tips from the Betty Crocker Kitchens
The word “cookie” is derived from the Dutch word “koekje,” which means “small cake” or “doughnut,” and the first cookies were actually tiny cakes baked as a test to ensure that the oven temperature was correct for baking a larger cake.
Chocolate chip cookies are one of America’s most popular cookies, and one of our hidden gems is whole wheat chocolate chip cookies, which use whole wheat flour to create a hearty, yet tender, cookie with a deeper flavor.
Can you use whole wheat flour for cookies?
Nothing beats a warm, chewy chocolate chip cookie, and this one is a contender for the best-tasting cookie ever thanks to the use of whole wheat flour instead of all-purpose.
What happens if you only use brown sugar in cookies?
When we use only brown sugar in a cookie recipe, the cookies will be moister and chewier, and the molasses in brown sugar will react with baking soda to help leavening, making the cookies puffier.
How does whole wheat flour affect cookies?
Whole wheat flour adds more nutrition to baked goods and other flour-based recipes, as well as a nutty and tasty flavor, but it can make the finished product appear drier and have a coarser texture than using a more refined all-purpose flour.
What does Brown Sugar do in cookies?
Brown sugar is more hygroscopic (than granulated sugar) and will therefore attract and absorb the liquid in the dough, resulting in a denser, moister cookie.
What is the difference between wheat flour and all-purpose flour?
To achieve the ideal protein content (figure, 10 to 12 percent, but it varies by brand), all-purpose flour, also known as white flour, is usually made from a mix of hard and soft wheat. Whole-wheat flour, on the other hand, is made up of the entire wheat kernelu2014endosperm, bran, and germ.
Do you need more yeast for whole wheat flour?
The more whole wheat flour you use, the more bran and germ there is in the dough, and the more the gluten is shredded, which is why you should expect a decrease in loaf volume as you increase whole wheat flour, so use less yeast for wheat bread.
What makes cookies chewy vs cakey?
Higher white sugar to brown sugar ratios result in a crisper, more crunchy cookie, while higher brown sugar to white sugar ratios result in a softer, chewier cookie, with dark brown sugar adding even more chewiness.
What’s better for cookies light or dark brown sugar?
When you substitute dark brown sugar for light brown sugar in a recipe, you’ll get a richer flavor and a darker color, as well as a slightly different texture. Because acidic molasses reacts with baking soda, using dark brown sugar instead of light may result in a higher rise and/or wider spread.
Why use white sugar instead of brown?
Due to the added molasses, brown sugar has a deep, caramel or toffee-like flavor, which works well in chocolate cakes and cookies, as well as rich fruit cakes. White sugar, on the other hand, is sweeter, so you can use less of it to achieve your desired taste.
How do I substitute whole wheat flour for all-purpose cookies?
To avoid a dense result, use 50 percent whole wheat flour and 50 percent another flour, preferably all-purpose, pastry flour, or spelt, when substituting it for all-purpose flour. If you want to use only whole wheat, you’ll need to add more water.
What does adding an extra egg do to cookies?
The protein in the egg yolk heats up and forms a “gel-like substance,” allowing for a super soft texture once fully baked; the more eggs you use, the chewier and almost cake-like your cookie will be.
Does using whole wheat flour change recipe?
Bakers can usually replace up to 50% of all-purpose flour in a recipe with whole wheat flour without making any other changes and get a similar taste and texture, u201cbut if you go 100% [whole grain], you usually change the outcome,u201d she says.
Is baking soda or baking powder better for cookies?
What we discovered: Leavening agents determine the spread, rise, and cakiness of cookies; avoid using baking powder unless you want cakey cookies; the cookies made with both single- and double-acting baking powders were simply too cakey. 2. Baking soda helps cookies spread more than baking powder.
What does cream of tartar do to cookies?
Cream of tartar aids in the stabilization of whipped egg whites, the prevention of sugar crystallization, and the leavening of baked goods.
What happens if I substitute brown sugar for white?
In most baking recipes, you can replace white sugar with brown sugar in a one-to-one ratio; the sweetness level will remain the same, but the brown sugar will change the texture of your baked goods, as well as give them a more robust flavor and a darker color.