Whole Wheat Chocolate Chip CookiesPosted on Jan 23, 2012 | 52 comments
Chances are you’ve seen these cookies. I am, in fact, a full two years behind the buzz. See, when Kim Boyce came out with her Good to the Grain cookbook in 2010 the blogosphere went nuts for these whole wheat chocolate chip cookies. Orangette was sold. Marisa of Food in Jars raved about them. Sweet Amandine called them home. And me? I kept making my old Martha Stewart standbys like a sucker. Typically baked goods that call for whole wheat flour still use half all purpose flour to keep the texture in check. But these little daredevils use 100% whole wheat flour. Would that really be good? Wouldn’t they be dense little pucks?
I should have had more faith, both in Kim Boyce and in my fellow bloggers who lost their minds over these cookies. Because of course they’re that good. They’re firm and chewy, rich in flavor, sweet but not too sweet. They’re perfect. And they call for 2 cups and sugar and 2 sticks of butter so there’s no way you can call them health food. But maybe, just maybe, you can feel a little bit better about yourself because they’re packed with wholesome whole wheat flour.
- 3 cups whole wheat flour
- 1½ tablespoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons kosher salt
- 2 sticks (8 ounces) cold, unsalted butter, cut into ½-inch cubes
- 1 cup dark brown sugar
- 1 cup sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 8 ounces bittersweet or semisweet chocolate chips
- Preheat the oven to 350F and line a large baking tray with parchment.
- Put the flour, baking powder, baking soda, and salt in a bowl and whisk together. Set aside.
- Put the butter and sugars in another large bowl and mix until fully creamed and combined (a stand mixer makes easy work of this).
- Add the eggs one at a time, beating until each one is incorporated. Mix in the vanilla.
- Add the flour mixture and mix until just fully incorporated (use your hands if necessary).
- Scoop the dough, a few tablespoons per cookie, onto the baking sheet. (At this point cookie dough can be formed into balls and frozen on a baking tray before being transferred to freezer bags or containers in the fridge.)
- Bake for 16 to 20 minutes, or until light golden brown.