fat bottom

fat bottom

Friday, February 27, 2009

just for the hubby

so, being that my hubby is always surrounded by my baked goods, he's always asking, well more like begging me to bake things a little more healthy... not to mention that the hubs works in the health profession and he works to help people maintain a healthy lifestyle... so, sometimes he gets overwhelmed by the amounts of butter and sugar and FAT in the cakes and cookies... but come on... that's where the flavor comes from!!!

but i guess, once and a while i can bend the rules for him... so i decieded to bake up some whole wheat chocolate cookies... and let me tell you... they ended up soft, chewy, chocolatey with a hint of honey sweetness... i knew i was in trouble when i couldn't stop eating the dough, how was i going to handle myself when they are warm and freashly baked...

i found this recipe on king arthur flours website... since i was using their whole wheat flour, i found it only fitting to use their recipe...

whole wheat soft and chewy chocolate chip cookies:
6 tablespoons (3 ounces) unsalted butter
1/2 cup (3 1/2 ounces) granulated sugar
3/4 cup (5 5/8 ounces) brown sugar lightly packed
3 tablespoons (2 1/4 ounces) honey
2 teaspoons vanilla extract
1/2 teaspoon espresso powder
3/4 teaspoon salt
1 tablespoon (1/2 ounce) cider vinegar
1 large egg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups (8 ounces) King Arthur White Whole Wheat Flour
2 to 3 cups (16 to 18 ounces) semisweet chocolate chips

1. preheat the oven to 350

2. lightly grease (or line with parchment) two baking sheets
3. in a large bowl, beat together the butter, sugars, honey, vanilla, espresso powder, and salt till smooth
4. beat in the vinegar, egg, baking soda, and baking powder
5. stir in the flour, then the chocolate chips, mixing JUST till combined
6. drop the dough, by tablespoonfuls, onto the prepared baking sheets
7. bake the cookies for 10 to 11 minutes, until they’re starting to brown around the edges
8. remove them from the oven, and allow them to cool for 5 minutes before transferring them to a rack to cool completely

so, if you're interested in a healthier version of an old classic... try this!


  1. i've had this recipe bookmarked at the K.A. flour site, and now that you've given it a thumbs up, maybe i'll finally give it a go!

  2. I love White Whole Wheat Flour! After trying it in a few recipes, I stopped buying all-purpose flour and now just use the white whole wheat instead - so tasty!


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