I LOVE chocolate chip cookies.
Sean love, love, loves them too.
We’re just a pair of chocolate-chip-cookie-sauruses.
That’s a chocolate chip cookie eating dinosaur…it’s a true thing.
In my brain…
Anyway…can you believe I have not, in recent memory, posted a chocolate chip cookie on this blog?
What the heck, dude?!
I only make them ALL THE TIME!
But, we just gobble them up and don’t even share.
Well, we share with our whale cookie jar…but no one else.
Not with neighbors, not coworkers, not even you.
So rude, right?!
Well, I’m sorry.
I made some to share for once! It’s a recipe I’ve never made, and…it’s our new favorite!
You might be thinking, whole wheat?
Really right now?
Yes, friends, for realies.
These are so super delightful. The whole wheat gives these cookies texture, body, density, and a lovely nuttiness that is simply addicting.
It’s chewy, buttery, nutty, salty-sweet, chocolate-chip cookie heaven.
Make these and they might just be your new favorite too.
Whole Wheat Chocolate Chip Cookies
These cookies have been floating around the internets for some time now. They originally come from the book Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce with Amy Scattergood. I first heard the praises of these cookies from the blog Sweet Amandine. I have to admit that I forgot to sprinkle some sea salt over the top…it’s just mixed into the dough. Next time I wil; try to remember because I am sure that it would add the perfect crunchy texture. I also swapped out 1 cup of the whole wheat for regular ol’ all-purpose. Next time I’ll go big and do all whole wheat, maybe even whole wheat pastry flour!
2 cups whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons sea salt
8 ounces cold butter, cut into cubes
1 cup brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla
1 cup good quality chocolate chips (I like Ghirardelli 60% Cacao Bittersweet chips), or chopped bar chocolate
1 cup coarsely chopped walnuts (optional)
In a medium bowl, whisk together flours, baking powder, soda, and salt. Set aside.
With an electric mixer, beat together cold butter and sugar on low speed until just blended (about 2 minutes). Scrape down sides of the bowl, add eggs 1 at a time until just incorporated, scraping bowl as needed. Mix in vanilla. Add in flour mixture and mix until nearly combined before adding chips and nuts (if using). Mix until just combined, if there are some streaks of flour left, just finish mixing by hand.
I used a 1 1/2 tablespoon cookie scooper and spaced the cookies 1 inch apart on silicone lined baking sheets. Cookies can be baked immediately in a 350F oven for 12-14 minutes. I actually chilled the dough for about 12 hours before baking (I made the dough before I went to bed and baked the cookies in the morning).