These cookies were another gem I found from my new cookbook. I love making cookies, I’d have a fresh cookie from the oven over pretty much ANY other dessert. This recipe intrigued me because the main ingredient is whole-wheat flour. I have never baked with whole wheat flour, and this recipe proves that just because it’s ‘whole-wheat’ doesn’t mean it can’t be just as delicious as that ‘normal’ all-purpose flour.
After searching around for the recipe online, I see it’s been around for years. The author, Kim Boyce, published this recipe in her Good to the Grain cookbook from 2010 (purchase here). I ran across it in my new Food 52 cookbook from my brother. It’s the second WINNING recipe I’ve cooked from this amazing cookbook. [The first was an eggless, oil-less Caesar dressing served with Romains Hearts.] The cookbook, titled Food 52 Genius Recipes: 100 Recipes that will Change the Way You Cook, is a compilation of recipes from chefs, cookbook authors and bloggers. It shows recipes that are made in a different way than normally intended.
I’m obsessed with different cookbooks, and this one changes the way you think about certain foods and techniques. I made the cookies for the family, and they all loved them — especially fresh from the oven. Even Rocky (Mr. Picky) approved! Greg said they’re the best cookies I’ve ever made! The whole wheat flour gave the cookies a nice, nutty flavor profile, while the brown and white sugar and chocolate adds the perfect amount of sweetness.
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- Sift whole wheat flour, baking powder, baking soda and salt together in a medium bowl. Set aside.
- In the bowl of a stand mixer (or a large bowl in which you can use a hand mixer), beat the butter and sugars. Once they are creamy, add the eggs and vanilla. Beat to combine.
- Slowly add the dry ingredients and mix. Finally, add the chopped chocolate and stir to incorporate.
- Scoop balls of dough that are approximately 3 tablespoons each. Bake for 16-20 minutes, rotating the pans so that they each spend half the bake time on top and half the time on the bottom.
- After baking, remove the cookies from the sheets and let cool before serving.
- Originally from Kim Boyce's cookbook Good to the Grain.
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Excited to share another awesome project that includes one of my recipes! This is The Great Big Book of Green Smoothies that's just gone on sale for only $5. It features over 40 Green Smoothie easy-to-follow recipes from some of the web's best food bloggers, and a picture to go along with each.
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