Whole Wheat Chocolate Chip Cookies

I love baking cookies but feel so guilty when I eat them! So I took the traditional Nestle Tollhouse cookie recipe you find on the chocolate chips bag and substituted whole wheat flour. The cookies come out delicious. They're probably just as sinfully delicious as the all purpose flour ones but somehow I feel a bit healthier. The first couple of times I made these they came out too soft but I baked them a little longer (15 minutes) so they were firmer and kept their shape. Remember the secret to getting the cookies soft and the correct consistency is the order you blend the ingredients. Many people like to blend all the ingredients at once which can save you some minutes but will likely get you a harder or cake-ish cookie. The directions on the bag are point on. One of the biggest things is blending the granulated sugar, brown sugar, and vanilla into softened butter. I remember melting butter to save time and this doesn't get you the soft cookies you want. To soften butter, let the butter sit for about an hour outside the fridge till it is creamy. These have become one of my favorite cookies to have around the house when family comes to visit.