Chewy chocolate chip cookies from King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (page 304) by King Arthur Flour

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Refrigerate dough overnight. Can substitute brown sugar corn syrup for light corn syrup, bittersweet chocolate chips for semisweet chocolate chips, and dark brown sugar for light brown sugar.

  • macfadden on December 10, 2016

    The first batch I baked came out a bit cake-like, so I baked the second batch for less time (9 minutes), and they collapsed and became chewy once cooled. They were quite good. The whole wheat flavor was noticeable, so you won't be fooling any suspicious eaters, but I didn't find it objectionable. I will probably use white whole wheat flour next time. For them to be chewy, it is important to go by color rather than suggested time. They are done when they just start to brown around the edges.

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