I saw a glowing review of a 2011 cookbook entitled Good to the Grain, so when I saw that the library had it, I snagged it. The first recipe I tried was the 100% whole wheat chocolate chip cookies, deciding that if the author could pull off this recipe, I would know the cookbook was really well tested and tried. Well, she did it. These are great! In fact, I used winter white wheat, and the cookies didn’t even look much different than if I had used all-purpose flour, and honestly, not one of my kids made a comment or thought they “tasted different.” I thought they were delicious (notice, though, that they are not low-sugar or fat), and I am planning a solid future with them 🙂 Incidentally, I have since tried many recipes from Good to the Grain, and if you’re interested in adding more whole grain flours to your baking, this is a really terrific book. Can’t wait till I own a copy!
Whole Wheat Chocolate Chip Cookies
3 c. whole wheat flour
1 1/2 t. baking powder
1 t. baking soda
1 1/2 t. kosher salt
1 c. (2 sticks) cold butter, cut into small pieces
1 c. dark brown sugar
1 c. sugar
2 t. vanilla extract
8 ounces bittersweet chocolate, chopped into bits
Preheat oven to 350 degrees. Line two baking sheets with parchment.
Whisk the whole wheat flour, baking powder, baking soda and salt together in a medium bowl. Set aside.
In the bowl of a stand mixer (or a large bowl in which you can use a hand mixer), beat the butter and sugars for 2-3 minutes. Once they are creamy, add the eggs and vanilla. Beat to combine, about 30 seconds.
With the mixer on low, add the dry ingredients and mix until just combined. Then, stir in the chopped chocolate.
Scoop 1-2 T. of dough per cookie. Bake for 16-20 minutes, rotating the pans front to back, and top to bottom at 8 minutes. Let cool for 10 minutes on the sheet (on a wire rack), then remove to the rack to cool completely cool. Yields about 24.