whole wheat chocolate chip cookies

Don't be put off by the whole wheat flour. These cookies are seriously good. Even Jack, who pushes away most everything I bake, will gobble them up.

Whole Wheat Chocolate Chip Cookies

Dry Mix:
3 cups whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Wet Mix:
8 oz (2 sticks) cold, unsalted butter, cut into small pieces
1 cup dark brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla extract

8 oz chocolate chips (I use milk chocolate)

Line baking sheet with parchment paper and preheat oven to 350 F.

Sift together the dry ingredients, pouring back into the bowl any residual bits of grain.

In the bowl of a standing mixer, add the butter and sugars. Mix on low speed until the butter and sugars are blended, about 2 minutes. Use a spatula to scrape down the sides. Add the eggs one at a time, mixing just until each is combined. Mix in the vanilla. Add the flour mixture and blend on low just until it's all combined. You don't want to over mix the dough. Scrape down the sides of the bowl.

Add the chocolate chips all at once and mix on low speed until the chips are evenly distributed.

At this point I prefer to chill the dough for about 30 minutes, to get smaller, thicker cookies, but you can certainly scoop your cookies out and put them straight in the oven. Scoop tablespoon-sized rounds of chilled dough onto parchment lined baking sheets, spaced about 2 inches apart.

Bake for 14-16 minutes. This can vary depending on the size of your cookies. Like most chocolate chip cookies, these are at their very best when eaten warm, but they will keep for a few days stored in an airtight container.

recipe source: Good to the Grain by Kim Boyce (slightly modified)