I may have to confess something here. I love chocolate chip cookies when they’re the soft, chewy, sink-your-teeth-into-type. That’s not the confession. Here it is: I would really love chocolate chip cookies even more…without the chocolate chips. I know that sounds crazy, but I’m absolutely nuts about the actual batter. So when I make up a batch of chocolate chips for friends or family, I steal a couple of spoonfuls of the batter before I put the chips in. I bake up the “naked” ones, and then gobble them up right out of the oven. (Confessions are so freeing!) The one exception I have is this recipe for Whole Wheat Chocolate Chips. It was sent to me by Arizona resident Wendy Putler. She shared with me the story of how one day she and her mom got into a conversation about who makes the best chocolate chip cookies. Wendy’s mom declared that she makes the best ones. Wendy begged to differ and told her mom that she actually made better cookies than her mom! Once they compared recipes, they discovered that the recipe was identical. They had both found it in a 1964 Boston Globe newspaper! I’m not sure who won Battle/Chocolate Chip, but I think you and I came out the winners here with a recipe we can really sink out teeth into!