When I do this in cakes and breads, usually I use less whole wheat flour (about 3/4 cup WW to every cup AP that the recipe calls for) because WW flour absorbs more water. However when I do it with cookies, even a 1-to-1 substitution results in cookies that spread way more than they should and the cookies end up with those really thin edges. Any ideas on why and how to deal with that? And if I up the WW flour in cookies, will it affect the taste/texture too much?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)