Chocolate chip cookie bars made with whole wheat flour and packed with walnut chunks.
I mentioned in a post last week that I’m doing a bit of a diet regimen in order to lose the last bit of baby weight that’s clinging on for dear life. I’ve cut back on a lot of things and it’s been a little tough, but I’m finally seeing results. Which is both exciting and very motivating. Swimsuit season, here I come!
All that being said, while I’m avoiding sweets for the most part, I haven’t cut them out completely. In my opinion, life is just better with a little butter and sugar. And so I indulge every now and again in something homemade and worthwhile, and I feel really good about it. This last weekend I made a batch of these whole wheat chocolate chip cookie bars and loved every single bite.
These cookie bars are definitely worth breaking a diet for. They’re crisp on the outside and chewy in the center and the whole wheat lends a subtle nuttiness that sets them apart from traditional chocolate chip cookies. The walnuts were a last minute addition and I can’t imagine this dessert without them.
And I better leave it at that, because if I gush anymore about these cookie bars, I’m going to have to bake another batch.
baking tip:How to Know When to Stop Creaming
When making cookies, most instructions say to beat the butter and sugar together until “light and creamy”, but that is a little vague. You should notice that the fat volume has increased by about one third and that it’s paler in color. Also, although you’re no longer able to see the sugar, if you rub the creamed butter between your fingers you can still feel the sugar granules.
Whole Wheat Chocolate Chip Cookie Bars
- ¾ cup unsalted butter , at room temperature (169 grams)
- 1 cup packed light or dark brown sugar (213 grams)
- ½ cup granulated sugar (100 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour (226 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet or dark chocolate chips (1 package, 283 grams)
- 1 cup walnuts , chopped (180 grams)
- Preheat oven to 375°F. Line an 8 or 9-inch baking pan with parchment paper with overhanging sides.
- In the bowl of a stand mixer fitted with a paddle attachment or with a hand-held mixer, beat the butter and sugars on medium high speed until light and creamy, about 3-4 minutes. Scrape down the bowl as needed. Add the egg and vanilla.
- In a separate bowl, combine the flour, baking soda, and salt. Mix until incorporated, mixture may be a little crumbly. Mix in the chocolate chips and chopped walnuts.
- Press dough into the prepared baking pan and bake until golden brown, 25-30 minutes. Let cool for 10 minutes in the pan, then lift bars out of the pan with the overhanging parchment paper and let cool completely on a wire rack. Slice into bars and serve.
- Store cookie bars in an airtight container at room temperature for up to one week.