CHOCOLATE CHIP WHOLE-WHEAT COOKIES

By curly

Ingredients

• 2 1/2 cups lightly spooned whole-wheat flour
• 1/3 cup instant non-fat dry milk powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 tsp vanilla
• 1 1/4 cups firmly packed dark brown sugar
• 3 eggs
• 1 1/2 cups coarsely broken walnuts or pecans
• 1 package (12 oz) semisweet chocolate pieces

Preparation

Step 1

Adjust two oven racks to divide the oven into thirds. Line cookie sheets with aluminum foil. Preheat oven to 375 degrees.

Stir flour, dry milk powder, baking soda and salt in a medium-size bowl until blended.

Beat butter, vanilla, sugar and eggs in a large bowl with electric mixer on high speed, until well blended and lighter in color. Turn mixer to low speed. Gradually beat in the flour mixture just until blended. Stir in nuts and chocolate.

Drop dough by rounded teaspoonfuls onto foil-lined sheets, spacing about 1 ½ inches apart. (They do not spread much.)

Bake two sheets at a time for 12 minutes, reversing the sheets top to bottom and front to back once during baking to ensure even browning. Bake until the cookies feel semi-firm to the touch and are slightly darkened. 


They should be well baked, but watch them for burning. If you bake only one sheet at a time, bake on the higher rack, and one sheet bakes in less time than two. Cool completely on wire racks.