Notes: I
highly recommend chilling for 2 hours or more, preferably 4 hours. If you’re running short on time, remove the cookie dough from the bowl, and place between two sheets of plastic wrap. Gently press to 1” thick, and freeze for 20 minutes. (With more surface area and a colder temperature, it’ll be similar to chilling for 4 hours in the refrigerator.)
Do
NOT overbake these cookies! After 10-12 minutes in the oven, they’ll still look and feel slightly underdone, but they’ll continue to bake and set on the warm baking sheet for the 10 minutes after.
For a vegan version, use coconut oil or margarine in place of the butter, 1 tablespoon
Ener-G + ¼ cup warm water in place of the egg whites, and non-dairy milk in place of the skim milk.
For a gluten-free version, see
this recipe of mine.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the white whole wheat flour.
It's
extremely important to measure the flour correctly, using the method outlined in the links above or a kitchen scale. (I highly recommend a kitchen scale!
This is the one I own, and it has been the best $20 I’ve ever spent. I swear by it!) Too much flour will make your cookie dough dry and your cookies turn out cakey or crumbly.
For a more decadent treat, I highly recommend using
these dark chocolate chips in place of the regular chocolate chips!
{gluten-free, clean eating, vegan option, low fat}