In a bowl blend the dry ingredients the wholewheat flour, baking powder and salt.
Cream together softened butter, brown sugar and white sugar in another bowl. Creaming is done when the mixture is light fluffy and pale.
Add the eggs and blend the eggs are incorporated in the butter mixture.
Add the flour mixture along with the chocolate chips. Mix until well mixed and your dough forms a ball.
It is a good idea to shape your dough now. You can flatten the dough or make a log.
Wrap in cling film and refrigerate for at least ½ an hour.
Once ready to bake, preheat the oven to 180C/ 350°F.
Grease and line a baking tray. You can use parchment paper or a silicone mat.
Make small balls and arrange the cookies. Space the cookies out with atleast an inch and a half between the cookies as they will spread.
Bake for about 7-8 minutes or golden brown around the edges.
Transfer the cookie tray to a wire rack. Cool for atleast 5 minutes before transferring to a wire rack to cool completely.
Store in an air-tight container.
Notes
Pro-tips
Chill the dough to get the best chocolate chip cookies.
I suggest you make double the batch and freeze one batch.
I love to make a log and chill it. Then slice it up then freeze it.
Adding an egg makes your cookie cake-like. More eggs make the cookie softer.
FAQHow do I keep my cookies soft?Add butter, brown sugar and eggs especially egg yolks provide moisture and retain it in the end product. Playing around with the cookie dough keep this in mind.My cookies were soft on day one but they became hard from the second day. Why?Cookies that retain moisture are soft. As the time elapses the water/moisture starts evaporating. The sugar and starch lose water and naturally your cookies will be harder. Are there any ways to keep the cookies soft?Yes, you can eat soft cookies everyday … bake everyday! Just joking you can make soft cookies if you
Under baking your cookies so instead of the regular 8 minutes baking time. get them out at about 7 minutes. Cool them till you can handle them. Transfer to an air-tight container. Ta-da moist cookies!
Use brown sugar in place of regular sugar. Brown sugar is hygroscopic, which means they retain moisture.
One trick is not to flatten the cookie dough on the baking tray.
Use an air-tight container and make sure the lid is closed properly at all times.
My cookies are hard why?Did you overbake the cookies? The cookies seemed undercooked, so did you bake them again? This is a sure shot method to get hard cookies.