BISCOTTI INTEGRALI CON CIOCCOLATA or WHOLE WHEAT FLOUR COOKIES WITH CHOCOLATE CHIPS

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I don’t particularly like cookies but I sure bake a lot of them. Sometimes a batch lasts forever (usually without chocolate) and sometimes I tear my hair in despair because they just disappear within 24 hours. These did. I even liked them but didn’t get much chance to eat any which I think it’s a good sign. One of the reasons to why I make most of our cookies is that I try to avoid feeding my children too many trans fats, I want them to have as good a start as possible. But I’m not rigidly following this rule of mine because now and then I just don’t have the time or the energy (or I just get fed up with my own ideas) to make any so I buy readymade cookies and feel guilty.

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BISCOTTI INTEGRALI CON CIOCCOLATA or WHOLE WHEAT FLOUR COOKIES WITH CHOCOLATE CHIPS
makes quite a lot, I didn’t count

200 g / 7 oz salted butter
200 ml / 0.85 cup sugar
300 ml / 1.25 cup whole wheat or graham flour
300 ml / 1.25 cup normal flour
1 egg
100 g / 3.5 oz dark quality chocolate chips or chopped

– Stir butter and sugar smooth. Add the egg and mix it well.
– Add the flours and continue to work the dough until it is mixed well.
– Work the chocolate chips quickly into the dough and start rolling small balls that you put on a baking sheet.
– Press the balls with a fork or the palm of your hand until they are flat (about 1/2 cm /0.2 in high) and bake them in a pre-heated oven (175°C/ 350°F) for about 10 minutes.

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