No one could tell the difference even though the flours were switched! The taste is still awesome while making these chocolate chip cookies a little healthier! The whole family will love them!
We believe the secret ingredient in these amazing cookies is the espresso coffee. You don’t actually taste the coffee in the cookie, it’s only added to enhance the flavors in the chocolate chips, giving it a punch to the chocolate! And don’t worry, if you don’t have any espresso coffee, you can substitute with 1 teaspoon of instant espresso coffee mixed with (scant 1/4 cup) of warm water, or 2 teaspoons of regular instant coffee (without water).
No need to refrigerate the dough either, you only need 5 minutes to whip up a batch and pop them into oven! A delicious cookie to bake in no time!
For a chewy cookie, under bake them by 2 minutes and store them in an air tight container. Oh and don’t forget to have cold milk nearby!
EASY Whole Wheat Chewy Chocolate Chip Espresso Cookies
- 1/2 cup unsalted butter (1 stick)- softened
- 1 cup light brown sugar
- 3 Tbsp. granulated sugar
- 1 large egg
- 2 tsp. vanilla extract
- 1 shot of espresso, at room temperature
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 + 3/4 cups Whole Wheat Flour
- 1+ 1/2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees.
Beat sugars with butter, vanilla, egg and room temperature espresso coffee.
Beat dry ingredients and gradually add the flour.
With a spoon, stir in the chocolate chips.
Using a teaspoon, drop cookie dough onto baking sheets.
Bake for 8 to 10 minutes, or until light brown.
Bake larger cookies 15 to 20 minutes.
Optional: add 1/4 cup of chopped walnuts.
For larger cookies, drop by tablespoons and flatten the cookie
dough a little with the back of the spoon.
The dough will be soft and ready for baking.
Yields: 3 dozen cookies