These are my ideal whole wheat chocolate chip cookie—crisp on the outside, and as fluffy as their all-purpose counterparts on the inside. Maple syrup, cinnamon and a slight sprinkling of Maldon salt make them extra special.
Based on Heidi Swanson‘s recipe for mesquite chocolate chip cookies in Super Natural Cooking.
Yields 3 dozen big cookies (about 3 1/2 to 4 inches in diameter)
Recipe from Cookie and Kate: https://cookieandkate.com/my-perfect-whole-grain-chocolate-chip-cookies/