Whole Wheat-Chocolate Chunk-Carrot Cookies

Chocolate chip cookies meet carrot cake in this fresh update on the cookie classic. The chunky, moist cookies get goodness from shredded carrots and whole wheat flour, and decadence from an extra dose of chocolate chunks. A sprinkle of coarse sea salt before baking adds the finishing touch.

1 1/2 cups finely shredded carrots (1 1/2 to 2 large carrots)
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup packed dark brown sugar
2 eggs, room temperature
1 1/2 teaspoons vanilla extract
3 cups semisweet chocolate chunks
1 cup coarsely chopped walnuts, toasted*
1 tablespoon coarse sea salt

1. Heat oven to 375°F. Place shredded carrots in several layers of paper towels; squeeze well to remove excess liquid. Whisk all-purpose flour, whole wheat flour, cinnamon, baking soda and salt in medium bowl.

2. Beat butter and brown sugar in large bowl at medium speed 2 to 3 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.

3. At low speed, slowly beat in flour mixture; stir in chocolate chunks, carrots and walnuts. Drop 2 tablespoons dough per cookie onto parchment paper-lined baking sheets; lightly sprinkle with sea salt.

4. Bake 9 to 10 minutes or until lightly browned. Cool on baking sheet on wire rack 2 minutes. Place cookies on wire rack; cool completely.

4 dozen cookies

PER COOKIE: 150 calories, 9 g total fat (4.5 g saturated fat), 2 g protein, 17.5 g carbohydrate, 20 mg cholesterol, 195 mg sodium, 1.5 g fiber

TIP *To toast walnuts, place on baking sheet; bake at 375°F. for 4 to 6 minutes or until pale brown and fragrant. Cool.


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