Not be be repetitive or anything, but I have another one for you from Good to the Grain. I can't help it, I love this book. This was actually the first recipe that I marked to make when I received the book - I mean, they're chocolate chip cookies! Plus, they are the first recipe in the book - but I went with slightly more unusual recipes when I started to bake from it. Then I found myself with a little unexpected time on my hands...
I have a 3 1/2 year old and a 1 1/2 year old, so needless to say, I've suffered my fair share of sleep deprivation. It isn't a terribly common occurrence, but every few weeks my younger son decides that sleep just isn't for him and around 2 in the morning he wants to get up and play for a couple of hours. Well, Friday night was one of those nights. After trying all of my tricks to get him back to sleep, I gave up and decided to bake. This recipe immediately came to mind - I had all of the ingredients and it was simple enough that I didn't think I'd be able to screw it up in my half-asleep state. Thankfully, I was right.
I'm a rather harsh critic when it comes to chocolate chip cookies, so I wasn't sure what to expect from these; they use 100% whole wheat flour, which is fairly unusual for most baked goods.
I served these at a class I gave at my store on Saturday afternoon on cloth diapering and baby wearing, and people were crazy for them. Everyone asked for the recipe, and one woman told me they were the best cookies she had ever eaten! They were a hit!
The first thing that surprised me about these cookies, was the fragrance of the dough; it smelled almost like it contained brown butter and had a stronger aroma than any dough I've ever made. They baked up beautifully, and I couldn't wait to take my first bite. Verdict? They are delicious.
The cookies are soft and chewy, generously studded with bittersweet chocolate chunks, and the whole wheat flour adds a sweet, earthy, nutty flavor that is amazingly complementary to the chocolate. I have to say, these chocolate chip cookies are second only to the ones I made a couple months ago that are a hybrid between the Cooks Illustrated and New York Times versions. That is high praise coming from me.
Whole Wheat Chocolate Chip Cookies
adapted from Good to the Grain
3 cups whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
8 ounces (2 sticks) cold unsalted butter cut into several pieces
1 cup palm sugar (or dark brown sugar)
1 cup granulated sugar
2 teaspoons vanilla extract
8 ounces bittersweet chocolate cut into 1/4" - 1/2" pieces
Preheat oven to 350. Line baking sheet with parchment. Combine flour, baking powder, baking soda and salt in a medium sized bowl, set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat sugars and butter on low speed until just blended, about 2 minutes. Add the eggs one at a time, mixing until just combined after each addition. Stir in vanilla. Add dry ingredients, and mix on low speed until flour is barely combined. Stir in chocolate chunks. Form dough into balls about 1.5 ounces each, place on baking sheet 2 inches apart. Bake for 16-20 minutes, until the cookies have spread and cracked, the tops are dry and have browned a bit. Cool on baking sheet.