Chocolate Chip Cookies

by Anne Bennett on June 23, 2011

My father-in-law loves chocolate chip cookies. (Who doesn’t?) So, for Father’s Day, I made him a batch from a new cookbook, “Good to the Grain,” which as I’ve written before won this year’s James Beard award for best baking book. It contains recipes using whole grains of all kinds. The author, Kim Boyce, really knows her stuff.

Her recipe is made with 100% whole wheat flour, which usually results in coarse, grainy baked goods. These are an amazing exception.

What a delicious cookie! No, what a fabulous cookie! Oops, there I go slinging superlatives again.  But no kidding, these cookies have joined the recently posted bran mini-muffins on my short list of all-time favorites.

They are not low-fat; indeed, they contain the usual cookie amount of butter. But let’s think about this: if you are going to eat a cookie, it might as well be a great one, and if by some fluke of nature it’s slightly healthier than the bakery version, so much the better.

That’s my story and I’m sticking to it.

Kim describes them thusly: “These cookies are the size of your palm, with thick, chewy edges, soft centers and big chocolate chunks. “

I couldn’t have said it better. BTW, I didn’t have fancy bittersweet chocolate on hand to chop up for the recipe, so I defaulted to Nestle’s Toll House Morsels, with apologies to Kim for going the easy, cheap route.

Whole Wheat Chocolate Chip Cookies

Dry Mix
3 cups whole wheat flour
1 1/2 t. baking powder
1 t. baking soda
1 1/2 t. kosher salt

Wet Mix

8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1 cup dark brown sugar
1 cup sugar
2 eggs
2 t. vanilla extract

8 ounces bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces (I used Nestle’s Toll House Morsels, which I must admit did a fine job as stand-in.)

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

Mix together dry ingredients in large bowl.

Mix butter and sugars in the bowl of an electric stand mixer for 2 minutes, until just blended. Add the eggs, one at a time, and mix in the vanilla. Add flour mixture and blend on low until barely combined, about 30 seconds. Add the chocolate all at once and mix on low speed until the chocolate is evenly combined.

Scrape the batter out onto a work surface (I used a piece of parchment paper) and use your hands to fully incorporate all of the ingredients.

Scoop mounds of dough about 3 tablespoons each (I used a 3 T. ice-cream scoop that I bought at Sur La Table) onto the baking sheet, leaving 3 inches between them. You will have 6 to 8 cookies per sheet.

Bake for 16 to 20 minutes, rotating pans halfway through baking, until the cookies are evenly brown. Transfer cookies, still on the parchment paper, to the counter to cool and repeat with remaining dough.

These cookies will keep well for several days in an airtight container; both the cookies and the dough can be frozen.

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{ 2 comments… read them below or add one }

Linda June 24, 2011 at 5:08 am

Ooooh, I am so making these, Anne! We have three sets of house guests arriving over the next month, and these will be perfect to have available. I have everything I need right now so can make up the dough and freeze it. Thanks!

Mike Boothe June 28, 2011 at 7:53 am

They sound great but I’ll never know. For a good chocolate chip cookie, I’d betray my country, family, and even the Chicago Bears. And there’s no eating just one, unless that one is about 6″ in diameter and 1/2 inch thick.

Obviously, one of my trigger foods.

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