About this recipe:You can feel a little bit virtuous when eating these moreish chocolate chip cookies, as they're made entirely with wholemeal flour. Perfect for kids' lunchboxes, cake sales and bringing to work! They freeze well, too!
440g dark brown soft sugar
200g caster sugar
450g butter, softened
2 tablespoons vanilla extract
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
600g wholemeal flour
120g ground pecans
670g plain chocolate chips
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Method Prep:20min › Cook:12min › Ready in:32min
Preheat the oven to 180 C / Gas 4.
In a large bowl, cream together the dark brown soft sugar, caster sugar and butter until smooth. Beat in the eggs one at a time, mixing well after each one. Stir in the vanilla, salt and bicarbonate of soda until well blended, then mix in the ground pecans and flour. Stir in the chocolate chips last. Try not to over mix once you add the flour.
Drop spoonfuls of cookie dough onto ungreased baking trays so they are about 5cm apart.
Bake for 10 to 12 minutes in the preheated oven, until the cookies are just starting to brown at the edges. Let cool on the baking trays for a few minutes before removing to cool on wire racks.