While the whole wheat flour in these cookies might seem like an attempt to make them a little healthier, it actually adds an amazing rich and almost nutty flavor to the cookies. I have made a few of Kim Boyce’s recipes and they alway highlight, instead of hide, the goodness of whole grains. The texture is exactly what we like out of a chocolate chip cookie–chewy and soft on the inside and a little crisp on the edges. I used white wheat flour because that is what I usually have in my pantry, but I have made it with wheat flour and still loved the flavor.
Whole Wheat Dark Chocolate Chunk Cookies
Serves: About 4 dozen cookies
Ingredients
- 3 cups white whole wheat flour
- 1 ½ tsp. baking powder
- 1 tsp. baking soda
- 1 ½ tsp. kosher salt
- 2 sticks (8 oz.) unsalted butter, softened
- 1 cup lightly packed dark brown sugar
- 1 cup sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 1½ cups dark chocolate chunks
Instructions
- Preheat to 350°F. Line two baking sheets with parchment.
- Combine the flour, baking powder, baking soda, and salt in a medium bowl, and whisk to blend.
- Cream together the butter and sugars in a large bowl (or the bowl of a stand mixer). Add eggs, one at a time, beating after each addition. Beat in vanilla. Add the flour mixture and blend on low speed until the flour is just incorporated. Stir in chocolate chunks.
- Drop by large spoonfuls onto prepared baking sheets. Bake for 8-12 minutes, until cookies just begin to turn a golden brown. Transfer cookies to a rack to cool. Repeat with remaining dough.
Notes
Source: From Good to the Grain, Kim Boyce.
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