I made chocolate chip cookies this morning using whole wheat pastry flour. I have wanted to try this out for awhile, but just baked my first batch this morning. I follow the recipe on the Toll House chocolate chip bag.
I read online that whole wheat flour can cause baked goods to be much more dense, so I substituted only 1/2 of the flour that the recipe called for with whole wheat. I was also careful not to mix the dough too much after adding in my whole wheat flour. One website recommended sifting the flour before adding it, which I did not do, but I think that my finished product was still delicious.
The cookies were slightly more dense, definitely flatter than normal, had a little bit of a grainy texture (which no one seemed to mind), and were REALLY good. I will definitely be using this again to give my baked goods a nutritional boost!
I will also say that I loved baking in my new kitchen, with my new oven. With the double oven, I was able to mix, bake, and clean up an entire batch of cookies in well under an hour. Just call me Betty Crocker.