egg-less chocolate chip cookies

recipe adapted from bakerella.com (milk and cookies)

1 cup all-purpose flour
1 1/4 cup white whole-wheat flour (substituted for total 2 1/4 c. all-purpose flour)
1 tsp baking soda
1/2 tsp salt
1 cup butter, room temperature
1 cup brown sugar
1/2 cup sugar
2 tbsp ground flax mixed with 6 tbsp water (substituted for 2 eggs)
2 tsp vanilla
2 cups chocolate chips

1. Preheat oven to 350 degrees.
2. In a medium bowl, mix flour, baking soda and salt with a wire whisk and set aside.
3. With a mixer, beat butter and both sugars until well blended.
4. Beat in egg substitute (or eggs) and vanilla.
5. Add flour mixture in two additions until combined.
6. Stir in 1 1/2 cups chocolate chips.
7. Use a mini ice cream scoop to drop cookie dough on a parchment covered cookie sheet about 2 inches apart.
8. Bake for 8-10 minutes.
Tip from bakerella: About half way through baking, sprinkle reserved chips on top of cookies. This is just to make them prettier so, some of the chips are seen on top.

bonus to using the egg substitute: this is a cookie dough you can safely sample! ;) cookies are definitely denser with the addition of the whole wheat flour, but consensus in our house is the chocolate chips more than make up for it! super-tasty!
the dough freezes perfectly...nice to have for rainy days.

edit: i've now made these with eggs and somehow, even though it's how the recipe was created, we didn't find them near as tasty. hum? fluke maybe?