Hello there, white whole wheat cookies with Andes Mint chips. You sure look tasty. (And you are--I had one for quality control.)
These cookies really turned out surprisingly good. You can barely tell they use the whole wheat flour (white whole wheat flour is a lot milder than normal whole wheat flour) and the mint flavor from the mint-chocolate baking chips isn't overpowering. I used King Arthur's White Whole Wheat flour for this recipe.
Mint Chip Whole Wheat Chocolate Chip Cookies
(Adapted from Good to the Grain)
3 cups white whole-wheat flour
1 ½ tsp baking powder
1 tsp baking soda
1 ½ tsp salt
1 cup (2 sticks) cold butter, cut into small cubes
1 cup brown sugar
1 cup regular sugar
2 tsp vanilla extract
10 oz (1 bag) Andes Mint Baking Chips (or your choice of baking chips)
Preheat oven to 350 degrees.
Sift together the dry ingredients in a separate bowl. In the bowl of your mixer, beat the butter cubes and both kinds of sugar until blended. Add the eggs one at a time, mixing in between. Add the vanilla. Add all of the flour, and mix on low speed until just combined. Add the baking chips and finish mixing until everything is incorporated.
Make mounds of dough on your cookie sheet two or three inches apart. The book recommends 3 T of dough per cookie, but I made mine with 2 T, and I think I like that size better. Bake for 16-20 minutes, or until golden brown.