Double chocolate chip and wheat germ cookies are one of those indulgent treats that you can kind of feel good about. The addition of wheat germ, which is the very heart of the wheat kernel, provides an added nutritional boost without an intrusive flavour. Wheat germ contains iron, vitamins B and E, protein, calcium, magnesium, zinc and other minerals and just a little bit goes a long way.
Once in a while we love to indulge in super chocolatey, gooey, soft and delicious cookies but I am always trying to figure out ways to sneak in some healthy ingredients. So when Rogers Grains sent us an amazing care package packed with goodies, one of which included their amazing wheat germ, I knew that I had to figure out a way to incorporate it into a cookie recipe.
And so, these seriously delicious, double chocolate chip and wheat germ cookies were born. You cannot taste the wheat germ at all, but you can certainly feel good about the added nutritional boost these babies provide. I strongly urge you to give these cookies a try. My family absolutely loves them, and I feel pretty good about your family loving them as well. And did I mention that they are SO EASY to put together? A delicious, easy and quick recipe that will make you feel guilt free sticking this little treat in your little one’s lunchbox or an after school snack.
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- 2¼ cups + 2 tablespoons ROGERS NO ADDITIVE ALL PURPOSE FLOUR
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup plus 2 tablespoons cocoa powder
- ¼ cup ROGERS WHEAT GERM
- 1 cup room temperature unsalted butter
- ¾ cup packed brown sugar
- ¾ cup granulated sugar (or substitute for coconut sugar)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups chocolate chips (I use milk chocolate)
- 1 cup chopped walnuts
- Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- In a large mixing bowl, add the flour, baking soda, and salt. Sift the cocoa powder and add to the dry ingredients. Add the wheat germ. Gently mix it all together until well combined.
- In the bowl of your electric mixer, add the butter, brown sugar, granulated or coconut sugar and vanilla extract. Beat until soft and creamy.
- Add the eggs one by one for 3-4 minutes until mixture is light and fluffy.
- Turn your mixer to low and slowly add the flour mixture. Mix until well combined.
- Add the chocolate chips and walnuts and mix with a spatula.
- The dough will feel a bit too soft to handle at this point so place it in the fridge and allow it to chill for about 30 minutes or so.
- Once the dough has chilled enough, roll it into small table spoon sized balls and place on the baking sheet.
- Bake for 10 minutes or so, or until the cookies have puffed up.
- Allow them to cook on the baking sheet until they have hardened just a little bit and transfer on a cooling rack to cool completely.