Wholewheat Chocolate Chip Cookies

For my first post I thought a nice cookie recipe would be the right way to go.

My husband is British and he has given me the impression that all Brits require dessert after every lunch and dinner for a meal to be complete. Now I have been remiss in providing my husband with the desserts he requires after every meal. So, this past Sunday evening I hunkered down and made some cookies. I wanted to make something with some redeeming healthy aspect so the Bob’s Red Mill WOW Chocolate Chip Cookies it was going to be.

I have changed a few small things in the recipe. In the last 8 months of baking since our little one has been born I have taken a liking to chopping up nice dark chocolate bars instead of using chocolate chips. I usually get  richer deeper flavour in the baking. So that is the first change I made. The second change to Bob’s recipe is that I used unsweetened coconut flakes instead of walnuts. I like a little nut every now and then but my husband is a bit peculiar. He does not like nuts…no, no, no that is too cut and dry.

Let me try again. He likes peanuts at 40,000 feet. Yes, peanuts only on airplanes or so he will tell you. I have seen him eating a furtive package of salt and pepper peanuts at ground level!  He will also dabble in a cashew or two at ground level. As I had no cashews or salt and pepper peanuts which would have been down right odd,  coconut was the substitute.

Now I have a small pet peeve about recipe yields. Why do american recipes grossly under estimate the amount that will be made. I followed the recipe quite closely and the stated 2 dozen cookie outcome was  not what I had before me. I had before me almost 4 dozen cookies! That is a 100% more then what was promised. Score for my husband! I know what you are thinking.  Did you make them too small? No! I had probably made me them a tad on the big side. Could the Singapore weather some how inflate my returns?  Did I over mix? Was my dough not cold enough? Any thoughts?