Wholewheat Chocochunk Cookies 

Ingredients:

Wet Ingredients:

• 100g unsalted butter, softened
• 1 cup brown sugar (or ½ cup brown sugar + ½ cup raw sugar)
• 1 large egg
• 1 tsp vanilla extract

Dry Ingredients:

• 1½ cups whole wheat flour
• ¾ tsp salt
• ¾ tsp baking powder
• ½ tsp baking soda

Add-ins:

• 1 cup chopped chocolate (white and milk chocolate mix or any preferred type)

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Instructions:

1. Prepare Baking Sheet and Preheat Oven

   • Line a baking sheet with parchment paper.
   • Preheat the oven to 180°C (350°F).

2. Sift Dry Ingredients

   • In a medium bowl, sift the whole wheat flour, salt, baking powder, and baking soda together.
   • Return any wheat bran left in the sifter back into the flour mixture.

3. Cream Butter and Sugar

   • In a large bowl, beat the softened butter and sugar using an electric mixer until light and fluffy (about 2-3 minutes).

4. Combine Wet Ingredients

   • Add the egg and vanilla extract to the butter-sugar mixture. Beat until fully combined.

5. Incorporate Dry Ingredients

   • Gradually add the sifted dry ingredients to the wet mixture. Mix on low speed or with a spatula until just combined. Avoid overmixing.

6. Fold in Chocolate Chunks

   • Gently fold the chopped chocolate into the dough using a spatula.

7. Shape Cookies

   • Use an ice cream scoop or your hands to form dough balls (about 1½ tablespoons each).
   • Place them on the lined baking sheet, leaving 2 inches of space between each cookie to allow for spreading.

8. Bake

   • Bake in the preheated oven for 10-12 minutes or until the edges are golden brown but the centers are still soft.

9. Cool and Serve

   • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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Notes:

• Chilling the Dough: For extra flavor and controlled spreading, chill the dough for 30 minutes before baking.
• Custom Add-ins: You can swap the chocolate chunks for nuts, dried fruits, or dark chocolate for variation.
• Storage: Store in an airtight container at room temperature for up 3 days or freeze the dough balls for fresh cookies anytime.