Whole Wheat Chocolate Chip Cookies

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. 

Whole Wheat Chocolate Chip Cookies

2015-09-16 23:00:26

Yields 24

These chocolate chip cookies will change the way you think about whole wheat flour. It adds a deep, nutty flavor profile that will make your tastebuds sing!

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Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Ingredients

3 cups whole wheat flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons kosher salt

2 sticks cold butter, cut into small pieces

1 cup dark brown sugar

1 cup sugar

2 eggs

2 teaspoons vanilla extract

8 ounces bittersweet chocolate, chopped into bits

Instructions

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
2. Sift whole wheat flour, baking powder, baking soda and salt together in a medium bowl. Set aside.
3. 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.
4. Slowly add the dry ingredients and mix. Finally, add the chopped chocolate and stir to incorporate.
5. 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.
6. After baking, remove the cookies from the sheets and let cool before serving.

Notes

1. Originally from Kim Boyce's cookbook Good to the Grain.

By Kim Boyce

Adapted from Food 52's Genius Recipes

Adapted from Food 52's Genius Recipes

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