Whole Wheat Chocolate Chip & Pecan Cookies

I was 32 when I started cooking; up until then, I just ate. --Julia Child

Chez Gourmess is not a house of sweet treats.  We don't eat a lot of dessert here. Rarely do I make cakes, cookies or other sugary goodies -- not counting fruit tarts or crisps, and the world's best, easiest Peanut Butter Cookies ever, and even then we make those just a few times a year.  But, I was hankering for something chocolate, and thought it would be nice to fill our new digs with the smells of fresh-baked cookies.  I first thought maybe I'd make some Blondies or cookie bars, but I decided I really wanted chocolate chip cookies. I had purchased whole wheat flour earlier in the week for bread making, and wondered if I could use it in my cookies as well. I searched and searched for a recipe to get me started. The below is tweaked/adapted from one I found here. They turned out awesome. (Gotta love Betty Crocker.)

Whole Wheat Chocolate Chip Pecan Cookies
3/4 cup white sugar
3/4 cup packed light brown sugar
2 sticks (1 cup) unsalted butter (softened)
1 teaspoon pure vanilla extract
1 egg
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
2 cups semisweet chocolate chips (= one 12 oz. bag) 
1 cup toasted pecans, chopped

To Do:
  • Preheat your oven to 375F degrees.
  • Toast pecans in small pan on the stove over low heat until fragrant, stirring often. Set aside to cool.
  • Mix sugars, butter, vanilla and egg in large bowl with a wooden spoon. 
  • In a second bowl, sift together the flour, baking soda, cinnamon and salt, then add it to the large bowl with the egg/sugar mixture.
  • Gently stir in the chocolate chips and the pecans (make sure the nuts are no longer warm or your chocolate will melt).
  • Roll dough into loose balls (or drop by the spoonful) about 2 inches apart onto an ungreased cookie sheet (or line your baking sheet with parchment paper for even easier clean-up).
  • Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet and transfer to wire rack to cool.
  • Try not to eat more than one!

These were crispy on the outside, soft in the inside, and at the 4 day test, the few that are left are still chewy and tasty.  Goodbye, white flour! Hello, whole wheat flour!