This past weekend not only did I relax and chill out to the best of my abilities (which if you read my previous post, isn’t very chill), I also made cookies. Not just any cookies, mind you, chocolate chip cookies. It’s funny because I already have 2 different chocolate chip cookie recipes that I think are tops. This one is now added to that very exclusive list.
What I love about this version is that these cookies are made with whole wheat flour. They aren’t hard and dense discs that you could use as weapons. Nope. These are chewy and buttery and really incredible. You might be fooled into thinking that this is a healthy recipe – the ww flour seems to do that – but trust me, this isn’t health food. It’s buttery and decadent as all get out. The whole wheat isn’t just a side player in this recipe. It’s a standout. It parties hard along with the chocolate chips and walnuts and butter to really give these cookies specialness. Would it be odd to say that you can taste their wheatiness and that’s what helps to make these cookies so great? Well, I said it and there it is. I urge you to bake a batch of these right now.
The original recipe calls for bittersweet chocolate, roughly chopped from a block, but I used semi-sweet chocolate chips and they were still amazing. I threw in walnuts as well because we are a nuts-in-cookies household. Is that a rare thing? I love how nuts help to balance out the sweetness from the chocolate. I think it’s a necessary addition but maybe you feel differently. And because I love a good salty-sweet combo, I sprinkled some salt over top before baking. It’s another thing I like to do. If you don’t want all of this temptation within arms reach, freeze the balls of cookie dough and bake them off when your sweet tooth strikes. This is a dough that ages well.
elsewhere: At Poppytalk this week I showcase a recipe for Nanaimo Bars. If you haven’t had these beauts, you are seriously missing out. It’s a Canadian tradition and well worth the calorie overload. Make them for the holidays & feel the love.
whole wheat chocolate chip cookies
(from Good to the Grain: Baking with Whole-Grain Flours)
3 c whole wheat flour
1 1/2 t baking powder
1 t baking soda
1 1/2 t kosher salt
1 c cold butter, cut into small pieces
1 c brown sugar
1 c granulated sugar
2 large eggs
2 t vanilla extract
8 oz chocolate, chopped into bits (bittersweet is best, but semi-sweet will do in a pinch)
1/2 c walnuts, chopped
fleur du sel, optional for sprinkling
Preheat oven to 350F. Line 2 baking sheets with parchment & set aside.
In a medium sized bowl, whisk together the flour, baking powder, baking soda and salt together. In your stand mixer, beat the cold butter until fluffy – it works surprisingly well! Add in the sugars and blend, then add in the eggs and vanilla. Slowly beat in the flour and then the chocolate chips and walnuts (if using).
Use an ice cream scoop to plop these balls of dough onto your prepared cookie sheets – about 3 tablespoons per cookie is probably good. Give them room to spread, about 3″ space between each cookie. Sprinkle lightly with fleur du sel, if using. Bake for 16-20 minutes on the bottom 2 racks, rotating the pans midway so that the pan that was on the bottom goes above & the one above goes below. Remove cookies from sheets and let cool on wire racks. Store in a covered tin. Yields about 20 large cookies.