Most of us have come to terms with the idea that white flour is the devil, but when it comes to baking, kicking the powder habit is tough. Baking from scratch requires a considerable amount of effort and anything less than optimal results can be a real disappointment.
Fear of failure is not an adequate excuse. (so I tell myself)
To get that monkey off your back, I suggest taking it one baked good at a time.
My first whole wheat attempt was with these chocolate chip cookies, and I’ve got to say that I like them more than the original.
There are many types of whole wheat flours out there, so I decided to dip my toe in the WW world with Trader Joe’s White Whole Wheat Flour.
This flour is milled from naturally occurring albino wheat. It’s like training wheels in the WW world because it has more nutrients than refined, white flour, but it doesn’t have the strong flavors and leavening issues associated with traditional red flours.
Because I’m sure it was tested by a team of chefs and fed to a whole bunch of focus groups, I used the cookie recipe on the side of the flour bag. You know what they say, “Never be afraid to mimic success.”
Whole Wheat Chocolate Chip Cookies
2 cups flour 1 tsp salt 1 tsp baking soda 1 cup brown sugar 1 /2 granulated sugar 1 cup butter (softened) 1 tsp vanilla extract 2 eggs 1 12oz package semi sweet chocolate chips 1 cup chopped walnuts
Preheat oven to 375 degrees F Combine flour, salt and baking soda in a small bowl. Blend well and set aside. In a large bowl, cream butter adding brown and granulated sugar. Add eggs and vanilla. Beat until creamy. Add flour mixture to the large bowl and blend well. Mix in chocolate and nuts. Drop round teaspoons of mixture onto ungreased cookie sheet. Bake for approximately 8-10 minutes. Makes 30 cookies