These cookies have been made, baked, and eaten no less than ten times in the past two months in our house. Here are five things we really love about them:
1. They are made solely with whole wheat flour. I get these are still cookies that contain butter, sugar and chocolate, but somehow I feel a little more virtuous handing them out to the kids because the whole grain game is pretty strong here. Also, I like the nutty flavour it adds to the taste, so there’s that, too.
2. They can be made with cold butter! If like me, you often forget to bring your butter to room temperature before you decide to bake a batch of cookies, this is the recipe for you.
3. I’ve reduced the sugar by twenty-five percent and they still taste amazing.
4. The next month is almost always a busy one for parents everywhere. These cookies can be your contribution to any potlucks or picnics you’re invited to, they can be sold at a bake sale, taken to a class party, passed around post-soccer or baseball practice, and/or packaged up in a clear cello bag for a tasty teacher’s gift.
5. They make really great ice cream sandwiches.
Whole Wheat Chocolate Chip Cookies
Adapted from Kim Boyce via Genius Recipes.
Makes 20-24 cookies
- 3 cups whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 1 cup cold butter, cut into 1/2-inch cubes
- 1 cup packed dark brown sugar
- 1/2 cup evaporated cane or granulated sugar
- 2 large eggs
- 1 Tbsp. vanilla extract
- 1 1/2 cup chocolate chips
1. Place oven racks in the upper and lower thirds of the oven and preheat to 350°F. Line two large rimmed baking sheets with parchment paper and set aside.
2. Combine the flour, baking powder, baking soda and salt in a mixing bowl and set aside.
3. Place the butter and sugars in the bowl of an electric mixer and cream together on the lowest speed just until blended, about 2 minutes. Add the eggs, one at time, mixing well between each addition. Scrape down the sides of the bowl, add the vanilla and mix.
4. Slowly add in the flour mixture, blending until just combined. Remove the bowl from the mixer, pour in the chocolate chips, and stir with a spatula.
5. Scoop mounds of dough (about 3 tbsp. worth - I use this cookie scoop to portion) onto the prepared cookie sheets, leaving 2-3 inches between them.
6. Bake for 16 (soft cookies) to 18 (crisp cookies) minutes. Remove from the oven and transfer to the counter to cool on the baking sheet. Cookies are best eaten warm or later the same day, but will hold up in an airtight container for up to 3 days.