Reviewed: May 20, 2012

Fantastic. My new chocolate chip cookie recipe. Used all whole wheat pastry flour (Bobs Red Mill),used all butter. 1 1/2 cups brown suger, 1 1/2 cups milk chocolate chips and 1 cup chopped pecans. 4 TBS of milled flax seed (extra fiber can't hurt). Baked for 7 1/2 minutes(convection oven). Have non stick jelly roll pan so I didn't need to grease pan. Got 78 cookies,crispy on the edges and soft in the middle. Fantasic flavor,perfect size,didn't spread like some cookies do when you use all butter.

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Reviewer:

Hairyjr

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Reviewed: Mar. 31, 2012

I just made these with a few substitutions. My kids love them, and cannot even tell the difference between these and my other regular white sugar and flour recipe. First I used 3 cups of whole wheat flour (no white flour). The mix seemed a bit dry, so I added about a 1/4 cup of water and that was just right. Next, instead of brown and white sugar I substituted 1 1/4 cup of Pure Coconut Sap (natural sweetener). The cookies have just the right amount of sweetness and are very good. I only baked them for 8 minutes and they are soft and chewy. I'm going to keep this recipe.

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Reviewer:

erin

Reviewed: Jan. 19, 2012

This was very good. I just used all Whole Wheat Pastry flour, 3/4 cup butter, 3/4 cup white and brown sugar and it was tasty. I would think I could probably use less better and sugar next time and it would still be good. I'm nervous to use applesauce... I would definitely recommend this though.

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Reviewer:

dcwalsh

Reviewed: Dec. 5, 2011

too much flour. and DONT use applesauce...makes it cake like and not in a good way!

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Reviewer:

kathyd27

Reviewed: Nov. 17, 2011

I followed the recipe almost exactly, and by golly they were delicious! I used butter, not margarine. I didn't have whole wheat PASTRY flour, but I had whole wheat flour and used it, and it was great. I also decreased the sugar to 3/4 cups each which was PLENTY. These would still be good even with less chocolate chips as well. They were very chocolaty, chewy, and decadent. YUM! **Beware of reviews saying to substitute with applesauce. I tried this and the cookies had a cakey texture. Every time I try to use applesauce in cookies, it's a disaster.

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Reviewer:

Mia

Reviewed: Nov. 17, 2011

I was craving chocolate chip cookies but I realized I only had whole wheat flour on hand. I found this recipe and gave it a try. I am very pleased! This recipe was very easy to make and the cookies turned out great. I would never know that it was whole wheat flour. The dough was a little more dry than I wanted, but I just added a smidge of milk to thin it out. I'll definitely be making these again!!

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Reviewer:

Becky H.

Cooking Level: Intermediate

Home Town: Maplewood, Minnesota, USA

Living In: Burnsville, Minnesota, USA

Reviewed: Oct. 18, 2011

We added flaked coconut. MMMMM

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Reviewer:

Christina

Cooking Level: Intermediate

Home Town: Kingsville, Texas, USA

Living In: Snyder, Texas, USA

Reviewed: Sep. 22, 2011

I used 3 cups of my fresh ground pastry flour, no AP flour and these turned out fabulous! The only other change I made was to sub butter for margarine because I don't touch the fake stuff. They did spread a bit due to the butter but not bad and the taste was amazing. I never expected to like WW cookies as much as regular cookies! The only change I would make for next time is to reduce the sugar a bit, I thought they were plenty sweet.

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Reviewer:

Erin

Cooking Level: Expert

Living In: Webster City, Iowa, USA

Reviewed: Jun. 26, 2011

This review isn't for the original recipe; I followed some advice from previous posters (which had been rated as most helpful) and reduced the sugars down to 3/4 cup each and used applesauce instead of margarine. I also baked in a pan to make bars. They are not very sweet at all due to the decreased sugars; it's almost like a dense chocolate chip bread... the kids like them okay but I could definitely do without. Maybe they would have been better if I'd followed the original recipe?

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Reviewer:

ilovetoeat

Reviewed: May 13, 2011

I followed the recipe exactly, although I realized as I was making it that it said "whole wheat pastry flour" and I only had whole wheat flour. I used my whole wheat flour and they turned out wonderful. I have four kids who are not into health foods, and hate wheat bread so the fact that they gobbled these down surprised me! They said, and I agreed, that they actually taste better than white flour cookies because the whole wheat gives it a little more flavor! Note: at a later date we made these with all whole wheat flour because we were out of white flour this time, they still were great, just a little chewier.

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