Whole Wheat Chocolate Chip Cookies, Version 2

This weekend I tried an alternate version of whole wheat chocolate chip cookies. I'd actually gotten this recipe first, off the Cooking Light BB, but didn't have time to try them right away. This weekend I finally got around to making the recipe. To me, these taste exactly like a rich, buttery chocolate chip cookie, with the emphasis on "buttery." They are thin and chewy and decadant. Where the other WW CCC's I tried have a wholesome "wheaty" quality to them, these are just sweet and dessert-y.
I actually like the other recipe better just for that reason--I want my whole wheat cookie to have a "healthy"ness to them. These are yummy, don't get me wrong, but pretty mainstream when it comes right down to it. Try them, and let me know what you think.

Whole Wheat Chocolate Chip Cookies

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter -- softened
1 teaspoon vanilla
1 egg
2 cups whole wheat flour -- NOT whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 c semisweet chocolate chips -- or cinnamon chips work well too.

1. Heat oven to 375ºF.
2. Cream sugars and butter. Mix in vanilla and egg. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto parchment-lined cookie sheet.
3. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack. be sure to take out early if you like more chew -- they crisp up fast.
(Total time will vary; cook or bake time is per batch.)