WHOLEGRAIN CHOCOLATE CHIP COOKIE HANDMADE
This Wholegrain Chocolate Chip Cookie Handmade is a wholesome and indulgent treat, perfect for a snack, dessert or a post-workout reward. Combining the nutty flavour of whole wheat flour with rich dark chocolate chips, this cookie offers a tender and chewy texture with every bite. Using unsalted butter and a combination of brown and white sugar ensures a balanced sweetness while keeping the cookie moist and soft. A touch of vanilla extract enhances the aroma and flavour, making this cookie irresistible. The Wholegrain Chocolate Chip Cookie Handmade is designed for 1 serving, allowing for fresh baking whenever desired and its simplicity ensures even novice bakers can enjoy a perfectly baked cookie without any hassle. Thess cookis are ideal for mid-morning or afternoon cravings.
RECIPE CATEGORY
Dessert
SERVING SIZE
1
CUISINE
European
PREPARATION/TECHNIQUES
Bake, Post-Workout
OCCASION/HOLIDAY
Family Reunion, Spring, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Kid Friendly, Low Fat, Organic, Quick & Easy, Vegetarian, Whole30
DISH TYPE
Cookie
INGREDIENTS
Here is a list of ingredients for the preparation of Wholegrain Chocolate Chip Cookie Handmade:
- 60 grams | 2.12 ounces | 1/2 cup whole wheat flour
- 1 gram | 0.04 ounces | 1/4 teaspoon baking soda
- 0.36 gram | 0.01 ounces | pinch of salt
- 30 grams | 1.06 ounces | 2 tablespoons unsalted butter
- 15 grams | 0.53 ounces | 1 tablespoon brown sugar
- 10 grams | 0.35 ounces | 1 tablespoon white sugar
- 1 large | 50 grams | 1 egg
- 2.5 millilitres | 0.08 fluid ounces | 1/2 teaspoon vanilla extract
- 35 grams | 1.23 ounces | 1/4 cup dark chocolate chips
FULL NUTRITIONAL INFORMATION
- Calories: 250 kilocalories
- Protein: 5 grams
- Carbohydrates: 32 grams
- Sugars: 15 grams
- Fibre: 4 grams
- Fat: 12 grams
- Saturated Fat: 7 grams
- Sodium: 120 milligrams
- Calcium: 30 milligrams
- Iron: 1.5 milligrams
- Potassium: 180 milligrams
PREPARATION
These steps are followed for the preparation of Wholegrain Chocolate Chip Cookie Handmade:
- Preheat The Oven: Set the oven to 180 degrees Celsius or 356 degrees Fahrenheit and line a baking tray with parchment paper.
- Cream Butter And Sugar: In a medium bowl, beat the unsalted butter, brown sugar and white sugar until creamy and smooth.
- Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate small bowl, whisk together whole wheat flour, baking soda and salt.
- Fold Dry Into Wet: Gradually fold the dry ingredients into the wet mixture using a spatula until a soft dough forms.
- Add Chocolate Chips: Gently fold in the dark chocolate chips until evenly distributed.
- Shape The Cookie: Scoop the dough and shape it into a round cookie, placing it on the prepared baking tray.
- Bake The Cookie: Bake in the preheated oven for 12 to 15 minutes until golden on the edges but soft in the centre.
- Cool And Serve: Allow the cookie to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
PREPARATION TIME
10 minutes
COOKING TIME
15 minutes
TIPS
Here are some helpful tips for the preparation of Wholegrain Chocolate Chip Cookie Handmade:
- Butter Temperature: Ensure butter is softened but not melted for better dough consistency.
- Even Baking: Rotate the baking tray halfway through baking to ensure uniform colour.
- Avoid Overmixing: Fold gently to maintain a tender and chewy texture.
- Chocolate Chips: Use high-quality dark chocolate chips for a richer flavour.
- Cooling: Let the cookie cool before cutting or moving to avoid breaking.
VARIATIONS
- Nut Addition: Mix in chopped walnuts or pecans for extra crunch and protein.
- Fruit Infusion: Add dried cranberries or raisins for natural sweetness.
- Vegan Option: Replace egg with flax egg and butter with plant-based butter.
- Sweet Twist: Use milk chocolate or white chocolate chips instead of dark chocolate.
- Gluten-Friendly: Use oat flour or a gluten-free flour blend instead of whole wheat flour.
PREPPING AND STORAGE
- Refrigerator Storage: Store cooled cookies in an airtight container in the refrigerator for up to 3 days.
- Freezing: Cookies can be frozen for up to 1 month. Wrap individually in parchment paper and place in a freezer-safe container.
- Serving: Thaw at room temperature or warm gently in the oven for a few minutes.
- Meal Preparation: Prepare dough in advance and refrigerate overnight for next-day baking.
