![](https://www.pinterest.com/pin/create/button/?url=https://storethisnotthat.com/recipe/double-chocolate-whole-wheat-cookies/&media=https://i2.wp.com/storethisnotthat.com/wp-content/uploads/2018/06/bakery-style-chocolate-chunk-cookies.png?resize=400%2C600&ssl=1&description=<span style="caret-color: #606060; color: #606060; font-family: Montserrat, sans-serif; font-size: 15px; letter-spacing: 0.5px; background-color: #f9f9f9;">These are so deliciously chocolatey…perfect for any chocolate craving, bake sale, dessert.</span> data-pin-do=)
Ingredients
1 cup butter, softened (1/2 cup butter + 1/2 cooked, rinsed white beans)
3/4 cup brown sugar (3/4 cup sugar + 1 Tbsp. molasses)
2 eggs (2 Tbsp. egg powder + 1/4 cup water)
1 cup (6 oz.) semisweet chocolate chips
1 pkg (6 oz) White baking bars, cut into chunks or chips
1 cup macadamia nuts chopped (you can also use pecans and walnuts)
Directions
1Heat oven to 350.
2Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs and vanilla. Stir in wheat flour, cocoa, baking soda and salt. Stir in chocolate chips and the white baking bar chunks and nuts.
3Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2 inches apart onto ungreased cookie sheet.
4Bake 12-14 minutes or until set (centers will appear soft and moist). Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
If you’re using beans, be sure to grease your cookie sheet or use a silicon mat or parchment paper.
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