For many years, I tried different chocolate chip cookie recipes. I had an idea in my head of what they should taste like and could never find a recipe that gave me that, “yes, this is it” feeling. Of course no one in my house complained about the many batches of different chocolate chip cookies I made trying to find the right one. Truthfully, they loved it. But they were never the perfect cookie until I found these! Truth be told, they are now only occasionally made as a treat, but when I first found this recipe I think I made them every other day.
I wish I could remember why, or if I was recommended this cookbook or how it even came about. But one day 4 or 5 years ago, I came across the book “Good to the Grain” by Kim Boyce. I bought the cookbook and did my usual reading of it from front to back, marking the book with the different recipes I wanted to try. The first recipe that I knew I had to try was the Chocolate Chip Cookies.
The whole wheat flour gives this one a rich, almost nutty flavor. You will not be disappointed! I have made these cookies many times and always get compliments on them. The funny part is, nobody even knows they are made with whole wheat flour.
Recipe adapted from “Good to the Grain” by Kim Boyce
Whole Wheat Chocolate Chip Cookies Ingredients
3 cups whole-wheat flour
1 1/2 tsp baking powder
1 tsp baking soda
1 1/2 tsp kosher salt
1 cup (2 sticks) cold unsalted butter, cut into 1/2 inch pieces
1 cup dark brown sugar
1 cup sugar
2 tsp pure vanilla extract
1 cup chocolate chips
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silpat mat.
2. Sift the flour, baking powder, baking soda, and kosher salt into a large bowl, pouring any bits of grain or salt that don’t sift, into the bowl.
3. Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed, just until the butter and sugars are blended, about 2 minutes.
4. Scrape down the side of the bowl. Add eggs one at a time, mixing until each one is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until flour is barely combined.
5. Add the chocolate chips all at once, and mix on low speed until the chocolate is evenly combined.
6. Scoop mounds about 2-3 tablespoons in size onto the baking sheet, leaving about 2 inches between each mound.
7. Bake the cookie for 15-20 minutes, rotating sheets half way through, until the cookies are evenly dark brown. Transfer cookies to wire cooling rack to cool slightly before eating.