Isn’t it interesting how everyone’s chocolate chip cookies turn out differently? One hundred people using the same recipe – Nestle’s Tollhouse for example – will turn out one hundred variations … never mind the infinite recipe options for a good ol’ fashioned chocolate chip cookie using butter, flour, sugar, and egg.
But my own chocolate chip cookies always turn out the same as my last batch, and I have always been fine with that. Sure I have tried some variations – browned butter coming to mind – with success, but I have found myself revisiting my standard recipe time and time again.
I am pleased to announce that I am ready to shake things up a bit, with both whole wheat flour and hand-chopped chocolate chunks.
I have a non-local friend who was in need of a pick-me-up; when I asked if I could send cookies, he mentioned that he is not eating white flour but would love whatever I sent (… and that his partner is partial to chocolate chip. Good man!). I thought I would give a wheat flour recipe a try, just for something a little different, before trying a non-traditional cookie recipe. I hoped I would find a cookie to fit the bill – I did not imagine I would find a chewy, chocolatey new addition to my repertoire!
My search turned up a straightforward recipe, which intrigued me with its simplicity. I was at first skeptical, so I made my first batch a half-recipe’s worth. The batter (of course I snuck a bite) had a deep molasses flavor. I was a little worried, it was a little strong for me. But the flavor baked out evenly, and with my first bite of one of these freshly-baked cookies, I was immediately kicking myself for not making a full batch. Another half-batch followed quickly after.
My favorite part is the chocolate chunks (see, e.g., that square right above this sentence). The chocolate chip selection at my local grocery stores is not as awesome as I would prefer (I am not sure what I am looking for – but some variety would be nice). I never thought to make my own! Thanks to this recipe, I tried it out. How had I never heard of this method before? I used a thin Ghirardelli baking bar and chopped each square into smaller squares with my 7″ chef’s knife – make sure to sweep all of the shards that result from the chopping in to the batter, the flecks will only add to the cookie.
– 2 sticks cold unsalted butter, cut into 1/2″ cubes
– 1 c packed dark brown sugar
– 1 c sugar
– 2 eggs
– 2 t vanilla
– 3 c whole wheat flour
– 1 1/2 t baking powder
– 1 t baking soda
– 1 1/2 t kosher salt
– 8 oz bittersweet chocolate, coarsely chopped into small squares
How do I make it?
- Preheat the oven to 350. Line two cookie sheets with parchment paper.
- Combine the butter and sugars in a large bowl and beat until just blended.
- Add the eggs one at a time, mixing to incorporate after each addition. Add the vanilla and briefly mix.
- Add the flour, baking powder, baking soda and salt and mix until just blended. It’s a lot of flour, so do it in small increments so it doesn’t poof out of the bowl!
- Stop to scrape down the sides and bottom of the bowl and mix again until blended.
- Add the chocolate and beat on low speed just until evenly distributed.
- Scoop the dough by heaping tablespoon. Roll each scoop into a ball with your hands and flatten it gently on the cookie sheet using your hand. Place them a few inches apart on the cookie sheets, as they will expand to large chewy awesome discs.
- Bake for 15 minutes (check at 12 minutes) until the cookies are golden brown on the outsides, and smell delicious.
Original link: http://www.amateurgourmet.com/2011/10/whole-wheat-chocolate-chip-cookies.html
This post is part of the monthly “link up party” called Our Growing Edge, which is an online way to connect food bloggers and inspire us to try new things. Our Growing Edge is the brain child of Genie from Bunny Eats Design, and this month is hosted by Marnelli from Sweets and Brains. The posts for September’s link up can be found here. New for me with this post: whole wheat flour in (delicious) cookies, and hand-chopped chocolate chunks!