Eating for Two: Whole Wheat Chocolate Chip Cookies

Last week when I reported that I had been comforted to learn that a woman can nibble and sip during labor, many experienced people spoke up to say that they thought this was a horrible idea. Another (falsely?) comforting thing I learned recently was that during the early phase of labor, while waiting for contractions to get strong and frequent enough to send you to the hospital, you should occupy yourself with calm and pleasant distractions. Suggested activities were walking, napping, having a snack, knitting, and baking; as Andrew said, “This is like a list of your all-time favorite things to do.”

Now I’m wondering if it’s unrealistic to plan on doing some serene baking as my contractions build, whether because I’ll be too hyper or in too much pain. I hope it works out, though, because baking makes me super happy, and I’ve already decided what I want to take to the hospital to share with nurses and visitors: the whole wheat chocolate chip cookies I made for myself a few weeks ago. Unfortunately, I can’t make them again right away for myself; I ate so many I tipped the scales at the doctor’s office, inspiring a mini-lecture about nutrition, and I’m afraid I can’t trust myself to ration them out sensibly. The whole wheat flour definitely doesn’t make them healthy, but it does give them a special taste and chewy texture that I really like. I don’t like a lot of chocolate in my cookies, but if you do, use two cups of chips instead of one.

About the author: Robin Bellinger recently escaped a career in book publishing, which was cutting into her cooking time. Now she's a freelance editor and can bake bread on Tuesday afternoon if she feels like it. She lives in Midtown Manhattan with her husband and blogs about cooking and crafting at home*economics.

Eating for Two: Whole Wheat Chocolate Chip Cookies

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About This Recipe

Ingredients

  • 3/4 cup unsalted butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 1/2 teaspoons vanilla
  • 2 eggs
  • 2 cups whole wheat flour
  • 1 cup flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Procedures

  1. 1

    Preheat oven to 375°F. Cream butter and sugars until light and fluffy. Mix in vanilla and eggs. Whisk together flours, baking soda, and salt. Gradually stir flour mixture into butter mixture and then fold in chocolate chips. Drop onto a greased or lined cookie sheet and bake 8-10 minutes. Allow cookies to cool for 5 minutes on baking sheets before removing to a wire rack to cool completely.

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