Say you’ve got a recipe for whole-wheat chocolate chip cookies. One baker gets a yield of 26-30 cookies. Using the same recipe, another baker gets a yield of 12-15 cookies. The second baker’s cookies are only the very slightest bit larger than the first baker’s cookies, certainly not double in size. And I don’t know about the second baker, but the first baker usually eats about three cookies’ worth of dough in the process. How is this possible?
Seriously, how is this possible? I have no answers.
Gnomes.
Of course!
The more important question is why are you making whole wheat cookies? Are you at least lacing them with crack? Doubling the chocolate?
Baking drives me nuts with that constant level of uncertainty.
I know it sounds suspect, but if Spouse deems them better than regular chocolate chip cookies, I think we can safely say I’m not pushing the health-food angle just because. The whole wheat flour tends to make things taste nuttier and sweeter, so it’s not a huge leap for cookies. Also, I make them with Special Dark chocolate chips. Yum.