Whole Foods Chocolate Chip Cookies Recipes

COPYCAT WHOLE FOODS JUMBLE NUT COOKIES

Steps:

• In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the sugars and butter. Scrape down the sides.
• Add egg and vanilla. Mix on medium until combined. Scrape down sides.
• In a medium mixing bowl, whisk together the salt, cinnamon, nutmeg, baking powder, baking soda, flour, and oats.
• With the mixer on low, add the flour mixture all at once. Mix on low until almost combined. Add in the chocolate chips, white chocolate chips, raisins, cranberries, almonds, and walnuts. Mix on low or with a spatula until combined and no more flour is visible.
• Chill the bowl with the dough in the refrigerator for at least two hours.
• Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper.
• Scoop 5 tablespoon portions of chilled dough on to the parchment paper lined baking sheets. Press each ball of dough gently with the palm of your hand to flatten into a cookie disc.
• Bake the cookies for 14-15 minutes until golden around the edges. Let cookies cool on sheet.

VEGAN WHOLE WHEAT, OATMEAL, CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Preheat oven to 350F/180C for 15 minutes. Beat together the egg replacer powder and water; set aside.
• In a medium bowl stir together the dry ingredients.
• In a large bowl beat together the brown sugar, vegan butter substitute and oil. Once it is smooth add the almond butter, ener-g mix and vanilla extract and beat well.
• Fold in the flour mix and combine well. Stir in the chocolate chips, cranberries and pistachios.
• Scoop out 1 tablespoonful of dough for each cookie and place it on a baking sheet 2 inches apart. Flatten the dough lightly with fingers.
• Bake for 12-14 minutes, or until cookies are golden brown and dry on top. Remove the cookie sheet out of the oven and leave the cookies on it for another 5 minutes before transferring to a wire rack to cool completely. Store the cookies in an air tight container.

WHOLE WHEAT CHOCOLATE CHIP COOKIES

Steps:

• Combined the flour, baking soda, and salt and set aside.
• In a large bowl, combine the tub light butter and sugars and beat until smooth.
• Add the egg and vanilla and beat until smooth.
• Add the flour mixture and beat until all the flour is combined.
• Stir in chocolate chips and walnuts if desired.
• Drop the dough, one spoonful at a time onto an ungreased baking sheet (NOTE: I've found refrigerating the dough, especially overnight, makes it much easier to shape and more like store bought cookie dough).
• Bake at 350 F for 10 to 15 minutes or until cookies are just browned.
• Remove from the sheet to cool.

BROWN BUTTER CHOCOLATE CHUNK COOKIES

Steps:

• Put butter in a large pot. Heat over medium heat.
• Allow the butter to continue cooking, stirring often as it melts, then bubbles and foams. Scrape the sides and watch for it to get a nutty smell, and start to turn to an amber color. Remove from heat.
• Pour butter into a separate bowl and allow to sit for about 30 minutes.
• Cream together the butter (still melted) brown sugar, and sugar for 2-3 minutes until it starts to get smooth.
• Add in the eggs and vanilla extract and stir until just combined.
• Add in the flour, baking soda, and salt. Stir until combined.
• Fold in the chocolate chunks.
• Cover the dough and place it in the fridge to chill for 1 hour up to 24 hours.
• Preheat the oven to 350 degrees.
• Scoop the cookie dough into 1/4 cup sized balls, and roll into balls. Place 8 on a cookie sheet.
• Bake for 9-11 minutes just until the edges start to turn golden and finished, the tops may not look set.
• Allow cookies to set on cookie sheets for 5 minutes before removing to a cooling rack to cool completely. (Or enjoy some hot)

WHOLE FOODS MARKET CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees. In a large bow, using electric beaters, cream the butter, granulated sugar and brown sugar. Add the eggs one at a time; add the vanilla extract. add the salt and baking soda, and then add the flour 1 cup at a time. Using a spoon, stir in the chocolate chips. Drop dough by the tablesppon onto cookie sheets, allowing 2-3 inches between each cookie. Bake about 10 minutes, until golden brown. Cook slightly on pan and then transfer to wire racks to cool.

WHOLE FOODS CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees. In a large bow, using electric beaters, cream the butter, granulated sugar and brown sugar. Add the eggs one at a time; add the vanilla extract. add the salt and baking soda, and then add the flour 1 cup at a time. Using a spoon, stir in the chocolate chips. Drop dough by the tablespoon onto cookie sheets, allowing 2-3 inches between each cookie. Bake about 10 minutes, until golden brown. Cook slightly on pan and then transfer to wire racks to cool.