whole wheat chocolate chip cookies

I got some whole wheat flour at the Mexican market today and thought I’d try it out. I baked up some of these whole wheat chocolate chip cookies from the Betty Crocker website. Here’s the recipe, with my adjustments:

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 and 1/2 teaspoon vanilla
2 eggs
2 cups Gold Medal® whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 large (6 oz) bar of Hershey’s Special Dark, cut into chunks

1. Heat oven to 375ºF.
2. Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
3. Bake 10-12 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Basically my changes called for an additional egg, more vanilla, a different kind of chocolate chip (or chunk in my case) and a longer cooking time. They turned out really good and I think this recipe is defintely a keeper since I kept eating some of the batter. Next time I want to try it with some Splenda and see if they taste just as good.