{"id":2949,"date":"2014-05-22T08:14:24","date_gmt":"2014-05-22T12:14:24","guid":{"rendered":"http:\/\/www.shebakeshere.com\/?p=2949"},"modified":"2017-03-04T14:06:27","modified_gmt":"2017-03-04T19:06:27","slug":"soft-whole-wheat-chocolate-chunk-cookies","status":"publish","type":"post","link":"https:\/\/www.shebakeshere.com\/2014\/05\/soft-whole-wheat-chocolate-chunk-cookies.html","title":{"rendered":"Soft Whole Wheat Chocolate Chunk Cookies"},"content":{"rendered":"

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It’s times like this that make me realize how awesome chocolate chip cookies are. They are the perfect snack, they make a fantastic homemade gift and when paired with a cold glass of milk, it just feels like they could melt your troubles away. Another reason chocolate chip cookies are so awesome is because of how versatile they are. I’ve added potato chips<\/a>, mint hot chocolate<\/a>, made cookies with dark chocolate and peanut butter<\/a>, nutella,<\/a> used a cookie cutter<\/a>, and I even have a recipe for all the vegans out there<\/a>.<\/p>\n

I didn’t plan on making yet another recipe for chocolate chip cookies (or rather, chocolate chunk cookies), but I was really craving them this past weekend and I figured that I should take advantage of the cool weather now while I’m still able to turn on my oven without it becoming an ordeal, heat-wise, in our apartment. I originally purchased these chocolate yummies (google ’em) for some cupcakes I was designing in my head, but that idea never happened and I’ve been hiding these morsels in my freezer ever since.<\/p>\n

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\"Soft<\/p>\n

The chocolate yummies were a little interesting to chop up because quite a bit of the sprinkles ended up separating from the chocolate, but it’s not a baking party until there is a little bit of a mess, right? I saved as much of the sprinkles as I could and tossed them into the dough along with the chopped chocolate. As you can see from the photo below, the sprinkles created a nice pop of colour in the cookie dough and were a blast to photograph.<\/p>\n

You’ll also notice in the recipe below that the instructions say to wrap up and chill the cookie dough for at least an hour. This may not be necessary, but I found this step to be extra useful to help create uniform shaped cookies. I’m not sure if this really affected the overall taste or the texture after the cookies were baked, but it made the rolling process easier (and cleaner!) and I’m all for taking the easier (cleaner!) route. Especially if the end result is perfectly round, soft-baked chocolate chunk cookies.<\/p>\n

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<\/i> Print<\/a><\/div>\r\n\r\n\r\n\t
Yield:<\/strong> 38 cookies<\/span><\/div>\r\n\r\n\r\n

Soft Whole Wheat Chocolate Chunk Cookies<\/span><\/h2>\r\n\r\n
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Prep Time:<\/strong> 15 minutes + 1 hour Chill Time<\/p>\r\n\t\r\n\r\n\t\r\n\t\t

Cook Time:<\/strong> 20 minutes<\/p>\r\n\t\r\n\r\n\t\r\n\t\t

Total Time:<\/strong> 1 hour 35 minutes<\/p>\r\n\t\r\n<\/div>\r\n\r\n\r\n\r\n

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Ingredients:<\/h3>\r\n