By Monica Servings: 4 dozen
- 2-1/2 cups whole wheat pastry flour
- 2 tablespoons ground flax seed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup butter, softened
- 1-1/2 cups packed brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 tablespoon vanilla
- 3 cups semi-sweet chocolate chips
- 1 cup chopped pecans (optional)
Preheat oven to 325 degrees. In medium bowl, whisk together flour, flax seed, baking soda, baking powder, and salt; set aside. In large mixing bowl (use stand or hand mixer), cream butter; add sugars and mix until creamy. Mix in eggs and vanilla. With mixer running, gradually add flour mixture 1/2 cup at a time until completely mixed. Add chocolate chips and nuts (if using) and blend on low, just until mixed. (Note: The dough can be refrigerated at this point and baked later.) Use a scoop or spoon to form walnut size balls of cookie dough. Space 2” apart on a parchment lined baking sheet; flatten them slightly with your fingers. Bake 2 sheets at a time, rotating and switching pans half way through cooking time. Bake 12-14 minutes.
FREEZING TIP: Mix dough, form into flattened balls and freeze in a single layer on a baking sheet. When completely frozen, transfer to ziploc bag and return to freezer. To bake, arrange frozen dough balls on baking sheet and bake as described above, adding 2-3 minutes to cooking time.
NUTRITIONAL INFORMATION (per cookie, without nuts): 133 calories, 7.3g fat, 15.3g carbs, .6g fiber, 10.5g sugars, 1.7g protein; Weight Watchers PointsPlus: 4