Reviewed: Sep. 6, 2005

Okay, omitted half the chocolate chips and the walnuts. Egg substitute for the eggs. 1/2 cup applesauce for 1/2 cup margarine. Yummy!!!!! Sort of crispy and chewy at the same time. I like these a lot!

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

vballchefchick

Cooking Level: Beginning

Living In: Detroit, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 22, 2005

Wow, these cookies are awesome! I modified the recipe only slightly, and used 1/2 cup of wheat germ in place of 1/2 cup of regular flour, cut down the chocolate chips to 1 1/2 cups (which was seriously plenty) and made the cookies small so that I ended up with 88 cookies. They have a somehow bolder flavor to them, and have an awesome texture. YUMMERS!! If you're going to make chocolate chip cookies, you may as well make these so you at least get a somewhat more nutritious sugar rush:)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

FRAMBUESA

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 26, 2005

These cookies turned out excellent! The flavour was wonderful! The only thing I didn't like was that they ended up a little too hard by the next day, but they were still a big hit. In my oven I had to bake them for a much shorter time and at a cooler temperature.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

stephmay

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 19, 2005

These cookies are excellent. I substitued 1 cup Splenda for the brown sugar, 1 1/2 cups regular whole wheat flour for the pastry flour, and 1/2 cup whole wheat flour for the white flour. Next time I will substitute "no trans fat Crisco" for the margarine and will have a VERY healthy cookie that is DELICIOUS! Thank you!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

BRITTLUCK

Living In: San Antonio, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 10, 2005

These cookies came out MUCH better than I ever expected! I've tried making cookies using whole wheat flour & they always came out like hard cardboard. This recipe is WONDERFUL!! Instead of dropping them by teaspoons on the cookie sheet, I rolled them into about 1/2 the size of a golf ball & they were perfect bite sized pieces! Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LYNNN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 17, 2005

This was a great recipe. Using the whole wheat makes you think that you are eating healthy, but its still a chocolate chip cookie. This is a great recipe if you are tired of basic chocolate chip cookies.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PUPKINPIE2

Cooking Level: Professional

Home Town: Kansas City, Missouri, USA

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 22, 2005

I am always looking for recipes using Whole Wheat Flour. This is the one that I will make over and over again. I used all Whole Wheat Pastry Flour, NO white flour and used Splenda instead of sugar. These are the best cookies ever!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Michelle F.

Cooking Level: Expert

Home Town: Buffalo Grove, Illinois, USA

Living In: Parma, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 15, 2005

Tonight is the second time I have made these. The first time, I made the dough and baked all of the cookies. Giving some away to my family. Then I made a mix of the dry ingredients and stored in the freezer to preserve it(used fresh ground whole wheat flour). Tonight, I took the mix out and added the wet ingredients (substituted applesauce for 1/2 of the butter/margarine). I only baked 16 cookies. The rest I scooped into balls and put on wax paper to freeze for later. Over all great recipe. Like other reviews, I find that the cookies are much richer and thicker than the ordinary choc. chip cookie. Don't hesitate to try these. They are excellent and the recipe is very adaptable to what you have in your pantry.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

NCLDSMOM

Cooking Level: Expert

Home Town: Clifton Park, New York, USA

Living In: Winston Salem, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 9, 2005

I never would have made this, but I read the reviews out of curiousity. I have always wanted to find a way to make my cookies a little "bulkier" like the ones in the bakery without adding a lot of hydrogenated oils. I substituted real butter for the margarine, and these things were so fantastic that I even gave them out to customers when I visited them today. I really have to be proud of what I make to do that. You won't know what you're missing until you try these!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

ENGLEBERT0

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2004

Wow! What a difference whole wheat flour makes! Crispy on the outside and soft on the inside. I used 1.5C whole wheat flour instead of 2C sifted WW pastry flour and 1/2C whole wheat instead of all-purpose. I used my kitchenaid to do all the mixing and although the dough looked dry in the beginning, I kept mixing it until the dough came together nicely. I ran out of semi-sweet choco chips, so I used a mix of mini-chips, white choco chips & ghirardelli double choco chips. Baked for 8 minutes and cooled them on cake rack. Excellent!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

magneticgirl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 31, 2004

They are pretty good cookies, and I did not use any regular flour. Maybe that's why my dought was a little dry, but everything turned out just fine. I baked them for about 14 or 15 minutes because i wasn't sure if they were done. They are not flat, unlike other cookie recipes that i have tried, I like the texture. Will use it again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Viola

Cooking Level: Expert

Living In: Miami Beach, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 23, 2004

Great recipe! We omitted the nuts and my husband added 2-3 tbs of milk (the consistency was a little mealy without it).

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

GretchenBaylor

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 4, 2004

I used whole-wheat pastry flour, only one egg, and for half of the sugar...I used all-natural sugar. I also added some 1/2 c. oatmeal and a spoonful of wheat germ so I cut some of the fat out, and made it even more healthy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

REDHEADWHOSINGS

Cooking Level: Intermediate

Home Town: Findlay, Ohio, USA

Living In: Columbia, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 22, 2004

This is a fantastic recipe! I omitted the white flour and used all whole wheat flour. Great cookie.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Vinnie B

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 16, 2004

Great cookie! I always have a problem with chocolate chip cookies being flat. Well not with this recipe. Thanks again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TAMELASUAVE

Cooking Level: Intermediate

Living In: Western, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 2, 2004

This recipe was great even with all my subsitutions. I used Smart Balance Buttery Spread instead of Margarine, 1 cups Splenda for 1 cup white sugar, 1/2 cup Splenda plus 1/4 cup molasses & 1/4 cup honey in place of 1 cup brown sugar, 2 teaspoons Vanilla extract in place of 1 1/2 tsp, 1 cup wheat bran instead of 1 cup all purpose flour, 1 teaspoon soda in place of 3/4 tsp and only 1/2 cup chocolate chips. Ended up with a very light, tasty cookie. Thanks Belinda!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

JULIE66

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2003

This cookie tastes like a gourmet, restaurant quality dessert. I used finely chopped pecans in place of the walnuts. I also used a mix of regular chocolate chips and mini chips, but 2 cups was too much (if that is actually possible!) Be prepared for the dough to be very stiff, you had better have a heavy duty mixer to make this cookie. I had to use the bread dough attachment to stir in the chocolate and nuts. It was also difficult to form the cookies due to the excessive amount of chocolate chips. But in the end it was totally worth the extra effort!!!! I'm never using the boring recipe on the pack of chocolate chips again, these cookies are 10 times better and even a little healthy!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

MISSFOODIE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 29, 2003

What a wonderful recipe. I made them without nuts (since my dd is highly allergic to them). I also used sucanant instead of the brown sugar. I did not let them cool on the sheet, just on a cooling rack. My kids devoured them. But, they are so filling that 3 will satisfy even the best cookie lover. Also, I was able to make a little more than 3 1/2 dozen (44). Thanks Belina!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

AS4ME

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 26, 2003

Great cookies!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

marmee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 25, 2003

I have been trying to add whole wheat flour to our diet, and have learned to be careful. All whole wheat recipees are not equal! But this recipee is absolutely scrumptious. I ran out of white flour and used all whole wheat flour and my kids and husband still devoured these cookies faster than I could bake them. When using all whole wheat flour I had to add about 1 cup more flour. Thanks Belinda for the fantastic recipee!

Was this review helpful? [ YES ]
36 users found this review helpful

Reviewer:

JILLAYNE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Whole-Wheat Chocolate Chip Cookies

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!