Reviewed: May 22, 2007

Yum yum yummmm.. I love this one, I tried it before with white wheat, but I found this one with whole wheat and it's even much better!! I followed the recipe as is, didn't use walnuts though, and reduced the amount of butter (or margarine) a little bit, probably by one tbsp. Next time I'll use 1 cup and a 1/2 of chocolate chips instead of two.. I strongly recommend and they came out exactly as I love them; crispy from outside and chewy from the inside..

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Noor

Cooking Level: Intermediate

Home Town: Amman, Amman, Jordan

Living In: Atlanta, Georgia, USA

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Reviewed: May 13, 2007

This is a great recipe, with the added feel-good element of whole-wheat flour. The texture is just perfect when the cookies are fresh. I did reduce the sugar quantities - I used 3/4 c. for each of brown and white sugar. The sweetness was perfect. I also reduced the amount of chocolate chips as suggested by someone. My husband, is not a cookie kinda guy, said that this was the best chocolate chip cookie he had ever tasted. So this recipe is definitely a keeper in our kitchen! Thank you for sharing this recipe.

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VAISHALI

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Reviewed: Mar. 3, 2007

I took the advice of other reviewers and used all whole wheat flour, applesauce instead of margerine, and Splenda brown sugar with a little honey. I also used dark chocolate chips. The cookies come out a little cakey and SO good. My whole family loved them!! Thanks for the recipe!

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44 users found this review helpful

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Sue

Cooking Level: Expert

Living In: Saint Cloud, Florida, USA

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Reviewed: Feb. 12, 2007

DELICIOUS! My favorite Choco chip recipe!

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mari32

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Reviewed: Jan. 24, 2007

yum! they were really good. I also as someone suggested used all whole wheat flour and butter instead of margarine. great recipe, I'm glad I can now add a little virtue to my chocolate chip cookies ;) btw-the dough is yummy too!

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9 users found this review helpful

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livinit2damax

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Reviewed: Dec. 10, 2006

My husband and I absolutely love these cookies. I used others advice and used only whole wheat flour and they still tasted great. I went one step further and used splenda and brown sugar splenda in place of the sugars. You can't go wrong with this recipe. We love it for a guilt free snack. Be sure not to overbake.

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15 users found this review helpful

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dutchy

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

Living In: Gastonia, North Carolina, USA

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Reviewed: Nov. 12, 2006

I made a few changes and the cookies still turned out great! I used butter instead of margarine, used all whole wheat flour, and didn't add any nuts. Everyone loved these cookies! I recently switched from white sugar to organic evaporated cane sugar and boy did it change the way these cookies came out. They were more cake-like but still good. I had to store them with some stale bread to keep them soft though.

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conny

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Reviewed: Nov. 10, 2006

I didn't have any margarine, so I used butter instead. I found the dough to be too soft ( I assume this is the fault of the butter), so I ended up pressing it into a 9x9" pan and baking it at 170 degrees Celsius (350F) for 35 minutes. My Husband quite enjoyed the resulting Chocolate-Chip Squares. Good balance of taste(s) and texture. I will make these again.

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Kinchan

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Reviewed: Aug. 23, 2006

I wasn't sure about this....but it was great, my kids love it! And so do I! Thanks for the great recipe!

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gmark

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Reviewed: Jul. 10, 2006

Whole family LOVED them (kids never knew)! Hey, also messed up by doing 2 c/wwf and no white flour, added a ripe banana...WOW loved it even more!

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JESSI5US

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2006

My friends never miss an invitation to dinner at my house because they assume I'll have these cookies. I use all whole wheat flour, butter instead of margarine, extra walnuts and fewer chocoate chips. One time I only had one egg, so used 1/4 cup of canola oil. You just can't ruin them. Amazing recipe!

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PHOENIXSINCLAIR

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Reviewed: May 28, 2006

I have made these twice now and each time they came out great. Yes, the dough was a little dry and I had to mix in the choc. chips with my hands but in the end they always work out. Thanks

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Laureen

Home Town: Brandon, Manitoba, Canada

Living In: Shilo, Manitoba, Canada

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Reviewed: May 7, 2006

Very, very good! I used all whole wheat flour, and added a 3rd egg because the dough seemed dry. I only used 3/4 of the chips as well. These definitely taste different than the usual "tube of dough" that we buy, but sacrificing a bit of taste to be a little healthier is worth it to me! In fact, I'd like to try making these using evaporated cane juice instead of sugar.

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3 users found this review helpful

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Elise C.

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Reviewed: Apr. 15, 2006

My entire family LOVES this recipe - we have thrown out all the other chocolate chip cookie recipes we used to use. These are easy to make, and come out perfect every time! Soft and chewy, and they keep their shape instead of flattening out into thin discs like lots of other recipes... Be careful not to over cook these!

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JENS_01

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Reviewed: Mar. 22, 2006

These are amazing! I replaced the white sugar with a little less than 1/2 cup of fructose and halved the brown sugar. Lightened up on the margarine & added a 1/4 cup of applesauce. I also used 50% coco chocolate chips. When tasting right out of the oven they had a "cake" consistancy but when they cooled it was much more like a cookie. These are fantastic!!

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AZTECPRINCESS

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Reviewed: Mar. 16, 2006

I read some of the reviews and followed some suggestions. I substituted applesauce for margarine and used all whole wheat flour as some users suggested. The cookies turned out ok, but not great, and they didn't keep well for the next day. I would suggest sticking to the original recipe and ignoring some of the suggestions.

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Katelyn Elizabeth

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Reviewed: Feb. 9, 2006

These cookies have a great taste and a very rich texture. I found the recipe as written to be a bit dry, so I added another egg which seemed to work out just right. My cookies still didn't flatten out like normal, but they tasted right and felt right in my mouth, so I'm chalking that up to the WW flour. All in all an awesome recipe for my cookie cravings while watching carbs. Used splenda and splenda brown instead of sugar. Will make again.

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TENENIEL

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Bellingham, Washington, USA

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Reviewed: Feb. 8, 2006

Oh my gosh these are good! We are eating as I am still baking and cannot believe how unbelievable these are. Substituted Splenda baking sugar and Splenda brown sugar for regular white sugar and brown sugar and omited the nuts (kids don't like). Otherwise stuck to the recipe. Thank you, Thank you, Thank you!!!

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LESLEYfromWI

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Reviewed: Feb. 6, 2006

these cookies are amazingly delicious! i used splenda brown and white sugar, and eggbeaters, also light butter and it turned out superb! this low-cal sugar free substitute even fooled the kids!!!

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3 users found this review helpful

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vegasprincessamy

Cooking Level: Expert

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Reviewed: Jan. 31, 2006

Great recipe! Made some modifications - used 1/2 cup wholemeal flour in place of all-purpose, 1 banana for the egg, applesauce for the margarine and only 1/2 cup of brown sugar. And 1/2 cup of choc chips and raisins each instead of 1 cup of chips (which was plenty!). Different texture from regular cookies, but loved it! Will try this with nuts and other stuff next time. :)

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reina

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