I’ve had this recipe bookmarked for a long while – for the sole reason that it uses all whole wheat flour. (But don’t delude yourself thinking this is health food – there is ample butter and sugar in this recipe.) Despite the fact that legions of bloggers have raved about it, I was skeptical about the texture of the cookies. I often swap half the all-purpose or bread flour called for in cookie recipes with whole wheat or white whole wheat flour. And it inevitably makes the cookies dry and heavy. What would a 100% whole wheat cookie taste like??
Incredible! The whole wheat creates a cookie that bakes up tall, with a crisp, slightly shiny, almost crust-like exterior. On the inside, they’re tender and soft, almost flakey. The whole wheat adds nuttiness and a deep, naturally sweet-and-savory flavor. It also cuts the sweetness factor one typically expects from a chocolate chip cookie. It’s definitely a beautiful, adult version of a childhood favorite.
Note: The original recipe calls for a long bake time of 16-20 minutes. I baked mine for 15 minutes and found they were too crisp around the edges. Could be my oven, but I would suggest checking earlier than the recipe calls for.
Whole Wheat Chocolate Chip Cookies, from Kim Boyce’s Good From the Grain
3 c. whole wheat flour (picture above used some white whole wheat as well)
1½ tsps. baking powder
1 tsp. baking soda
1½ tsp. kosher salt
2 sticks (8 oz.) cold, unsalted butter, cut into ½-inch cubes
1 c. dark brown sugar
1 c. sugar
2 large eggs
2 tsp. pure vanilla extract
8 oz. bittersweet or semisweet chocolate, chopped or chips
Sea salt flakes for finishing, optional
- Preheat oven to 350 degrees and line two baking sheets with parchment.
- Whisk together the dry ingredients in a large bowl.
- Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment, and mix on low speed until just blended. Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating until each one is incorporated. Mix in the vanilla.
- Add the flour mixture to the bowl, and blend on low speed until the flour is just incorporated. If there are any small pockets of flour lurking in the dough, rub them in with your fingers.
- Scoop the dough – about 3 tablespoons per cookie – onto the baking sheets.
- Press a few flakes of salt into each dough ball, if using.
- Bake 16-20 minutes at 350 degrees, rotating the baking sheets halfway through. Transfer the cookies, still on the parchment, to the counter to cool. Repeat with the remaining dough.
Yield: a little over 20 cookies