by Lindsay Weiss posted in Life & Home

Most of you know baking is my first love. But I always get in trouble when I post decadent recipes in January because everyone is trying to be so healthy. I still eat sweets every day of the year, but mostly in moderation. (I say mostly because, you know, cookies.)
But if you want a little something sweet this month, but don't want to break all the rules, these cookies are a nice middle ground. They do still have butter and sugar, but are balanced with a nice bit of whole grain that even out the equation. And they don't taste whole grain-y or wheat-y, which is a major plus.
These have all the components of a good cookie -- crunchy on the outside, tender on the inside, laced with dark chocolate (or whatever kind you prefer) and the added subtle bonus of a nutty undertone from the wheat flour. These cookies are very good while still warm from the oven, but I find that you can taste the wheat more ? in a good way ? once they?ve cooled. They mix up so quick and easy, you really have nothing to lose!

Chocolate Chip Cookies with Whole Wheat

The key is using WHITE whole wheat flour. The wheat still present but milled much finer so it doesn't overpower the cookies. I linked to the one I buy from Walmart below, but you can find it almost anywhere.
3 cups white whole-wheat flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1 1/2 tsp. kosher salt

2 sticks (8 oz.) cold unsalted butter, cut into ½-inch cubes for easier creaming

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