Whole Wheat Chocolate Chip CookiesPosted on Jan 23, 2012 | 52 comments
Whole Wheat Chocolate Chip Cookies
Don't be intimidated by the whole wheat flour in this recipe. These chocolate chip cookies stand up to any you've ever had.
Author: Adapted from Kim Boyce
Recipe Type: Dessert
Yield: Makes about 20 cookies
- 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.
Kosher dairy, Vegetarian