Whole Wheat Milk Chocolate Chip Cookies

A few weeks ago, my neighbor shared some cookies with us, and they were so delicious that I asked her for the recipe.  It turns out that she got the recipe from the little Kitchenaid instruction booklet that comes with the stand mixer and made several changes to it.  She used half whole wheat flour and half white whole wheat flour, and all milk chocolate chips.  I got a little crazy and substituted coffee extract for the vanilla in half of the batch that I made. You can definitely taste a hint of coffee flavor, but it is subtle enough that unless you know what it is, you may not be able to tell what it is.  All delicious.  And the whole wheat turns out amazing!

Whole Wheat Milk Chocolate Chip Cookies

1 cup (2 sticks) butter, room temperature
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 1/2 teaspoons coffee extract (or substitute vanilla extract)
1 1/2 cups whole wheat flour
1 1/2 cups white whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips

Preheat the oven to 375F.  Line a baking sheet with parchment paper.

Cream together the butter, granulated sugar, and brown sugar until light and fluffy.  Add the eggs and coffee extract (or vanilla), and beat until well blended.  Add the whole wheat flour, white whole wheat flour, baking soda, and salt, and beat until just combined.  Stir in the chocolate chips.

Scoop the  dough into tablespoon size balls and place on the prepared baking sheet.  Bake in the preheated oven for 9 to 10 minutes, or until the edges are golden brown.  Remove the cookies from the oven and let cool on the pan for several minutes, then transfer the cookies to a cooling rack to finish cooling.  Makes about 56 cookies.

Enjoy!  -Cardamommy