Whole Wheat Dark Chocolate Chip Cookies

I try to keep chocolate chip cookies in our cookie jar all the time.  My kids love them.  Sometimes I’ll spread them into a jelly roll pan and cut them into bar cookies, other times I make traditional cookies.  I love them with pecans or walnuts.  Molasses keeps them chewy and gives them a more brown sugar flavor than most recipes.

½ cup butter, softened
½ cup coconut oil
1 cup sugar
⅔ cup light brown sugar
2 large eggs
¼ cup molasses
1 TBS vanilla
3 cups plus 3 TBS whole wheat flour (I use fresh ground soft white wheat)
1 tsp baking soda
½ tsp Kosher salt
2 cups dark chocolate chips (1 12-ounce bag)
1 cup chopped pecans or walnuts

mixing bowl
cookie sheet
measuring cups/spoons

Preheat oven to 400° degrees F (200° degrees C)

Chop nuts

Cream the butter, coconut oil, and sugars.  Add the eggs, molasses, and vanilla.  Mix well.

Add the dry ingredients and mix just until blended.  Stir in the chocolate chips and nuts.

Place the bowl in the refrigerator and allow to cool for 1 hour.

Drop by heaping tablespoons onto cookie sheet 2-inches apart.

Bake at 400° degrees F (200° degrees C) until just light golden – about 8 to 10 minutes.

70 cookies

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Low in sodium
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I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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