Whole-Wheat Chocolate Chip Cookies
- Comments()
- Yield Makes about 20
Ingredients
Dry mix
- 3 cups whole-wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
Wet mix
- 8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
- 1 cup dark brown sugar
- 1 cup sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 8 ounces bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces
Directions
-
Place 2 racks in upper and lower
thirds of oven and preheat to 350 degrees.
Line 2 baking sheets with parchment.
You can butter the sheets
instead, but parchment is useful
here because the large chunks of
chocolate can stick to the pan. -
Sift dry ingredients into a large
bowl, pouring back into bowl any
remaining bits of grain or other
ingredients in sifter. -
Add butter and sugars to bowl
of a standing mixer fitted with a
paddle attachment. With mixer on
low speed, mix until butter and sugars
are just blended, about 2 minutes.
Use a spatula to scrape down
sides of bowl. Add eggs one at a
time, mixing until each is combined.
Mix in vanilla. Add flour mixture to
bowl and blend on low speed until
flour is barely combined, about
30 seconds. Scrape down sides
and bottom of bowl. -
Add chocolate all at once to
batter. Mix on low speed until chocolate
is evenly combined. Use a
spatula to scrape down sides and
bottoms of bowl, then scrape
batter onto a work surface and use
your hands to fully incorporate
all ingredients. -
Scoop mounds of dough about
3 Tbsp. in size onto baking sheet,
leaving 3 inches between them, or
about 6 to a sheet. -
Bake cookies for 16 to 20 minutes,
rotating sheets halfway
through, until cookies are evenly
dark brown. Transfer cookies, still
on parchment, to counter to cool
and repeat with remaining dough.
These cookies are best eaten warm
from oven or later that same day.
They will keep in an airtight container
for up to 3 days.
These are good cookies! But I didn't exactly make them according to the directions... I used 2c WW flour and 1c oat flour (slow cooking oats ground in the blender); replaced both sugars with 1c palm sugar and 1/2c agave nectar; instead of two eggs I used 1 whole egg and 2 egg whites; forgot the salt (oops!); and added 1/2c ground flax seed. They are delicious warm, although a tad bit crumbly. Maybe add a bit of water or milk next time. Happy baking!
Made these for my "white-bread" husband and other family members. Rave reviews! Best cookies ever. And I feel so virtuous because of the whole-wheat flour. I think it's the little kick of the kosher salt that is the winning factor. Try them...you'll love them.
They are 8 WW points each. They do sound really good though, and I believe the recipe could be lightened up.
@EllenF and Lisaoo, it says right at the top 3 cups whole wheat flour. And @BigMamax4, you are precisely right, just because it uses whole grains doesn't mean it will be low fat/low calorie. It just means there are more nutrients in the grain used than in white flour.
@ Smoothis - I think you've missed the point here. First, in order for a cookie to taste good it's got to make some sugar and fat. This recipe is about whole grains not low fat or low calorie. It's a cookie, what did you expect? Second, my understanding of the "whole living" goal is to be more green, natural/organic and in touch with our planet in as many ways as possible. Even small ones like baking your own cookies with natural/organic ingredients rather than buying a bag of Chips A-Hoy.
I analyzed the ingredients of this recipe, and the results are shocking: 285 calories per cookie, 13g fat, 300mg sodium, 38g carbohydrates, and a whopping 23g of sugar. You'd think this was actually a cake recipe with those numbers. How is this "whole living"?
Is the nutritional info available for this recipe?
I think it's supposed to be 3 cups...I looked it up on another web site.
There isn't ANY flour in this recipe!