Bakery style whole wheat chocolate chip cookies. Slightly crunchy exterior with a soft and chewy center.
Two years ago today I decided to jump into the crazy world of food blogging. This journey has made me come out of my comfort zone when it comes to baking and cooking in the kitchen. Before diving into the online world of recipe sharing I didn’t actually cook or bake very often.
When I did cook it came from a box and was easily heated in the oven. Who knew just two years later I would be creating my own whole wheat chocolate chip cookie recipe. Before blogging the only cookie recipe I would make is the one on the back of the bag of chocolate chips. It certainly wasn’t easy getting this far.
You only see a part of what goes into blogging. Do you know how many pictures I took of these cookies? I took 243 pictures of these whole wheat chocolate chip cookies. After I took the pictures I had to decide which ones I liked best. This is usually the longest step because I normally hate them all. Once I finally pick out 4-6 pictures that I love I need to resize them and edit them. The list goes on and on but I wouldn’t trade this job for anything.
I taught myself how to cook and bake. I’ve read endless amounts of books on food, recipes, and food science. I love knowing the science behind a recipe and knowing why it works. I’ve always loved to learn so this whole process has been a knowledgable journey. This blog has helped me find my passion. It made me fall in love with the kitchen!
My perfect day would go a little something like this; I wake up in the morning
feeling like P Diddy and go downstairs for breakfast. I make something small just to get my body moving. I immediately preheat the oven and plan out all of the recipes I’m going to experiment with that day. I bake until my little feet can’t handle it anymore. I sit down to read a book on cooking, baking, food science, or recipes. It doesn’t take much to make me happy.
What will this next year bring for Sweet as a Cookie? Honestly I have no idea where I see Sweet as a Cookie a year from now. I hope it’s a place you all will still continue to come and find new recipes. I want to grow my recipe index tremendously. My brain has so many ideas that need to be put into action. I’m hoping by next year I can hire someone to help me with some of the little time consuming things on the blog. Other than that I just really want to see the blog grow.
Here’s to another year! 🙂
- 1 cup butter, softened
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 cup chocolate chips
- 1 cup chocolate chunks
- Preheat your oven to 500°F.
- In the bowl of your stand mixer cream together the butter and sugars.
- Once the mixture is nice and fluffy beat in the egg and vanilla extract.
- Mix until well combined.
- Mix in the baking soda and salt.
- Carefully mix in the flours, stop when it's just barely combined.
- Add in the chocolate chips and chunks and mix until the cookie dough ingredients are all incorporated.
- Form 16 dough balls (1/4 cup in size) and place them 2-3 inches apart on a lined baking sheet.
- Lightly flatten the dough balls with the palm of your hand (you don't need to flatten them too much).
- Bake for approximately 5 minutes or until the outsides are nice and brown (the middles will still look very raw).
- Immediately place the cookies in the freezer when they're done baking (this will prevent them from continuing to bake).
- Remove from the freezer once cooled and serve!