If you are a friend of mine on Facebook, you have already heard just how excited I am about these cookies. I decided months ago that I wanted a traditional chocolate chip cookie made with 100% whole wheat.
Somehow that wasn’t nearly as easy as I thought it might be. After watching several batches of cookies flatten out and either fall apart or become way too crispy for my liking, I put the idea aside for a little while.
This past weekend, I decided to try again and these cookies delivered all of my wishes.
Soft and chewy, (even after a few days! and yes, it was hard to make a few of them last that long just to see how they would taste), with the perfect amount of chocolate and not-too-sweet cookie, this is going to be a new favorite.
They don’t taste overly “wheat-y” but there is a distinct whole-grain flavor. I love it. They taste different from the traditional chocolate chip cookie, but in a good way.
* This dough freezes well and the finished cookies froze beautifully too.
- 1/2 cup butter barely softened
- 1/4 cup white sugar
- 1/2 cup light brown sugar
- 1/4 cup dark brown sugar
- 1/2 teaspoon vanilla
- 1 egg
- 1 3/4 cup whole wheat flour I used freshly ground hard white wheat
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon arrowroot powder cornstarch works too (this contributes to the soft and chewy texture of this cookie)
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 375 degrees. In a mixing bowl, beat the butter until it is smooth. Add the sugars and beat for at least 3-4 minutes, until the mixture is light and almost fluffy. Add the egg and vanilla and beat until combined.
- In a separate bowl, sift together the dry ingredients. Slowly add to the wet ingredients and stir until well combined. Add the chocolate chips and stir to combine.
- Using a small or medium size scoop, place the dough on a large baking sheet lined with a silpat mat. Bake for 8 minutes, until just barely browned at the edges. Remove from the oven and let the still soft cookies cool on the baking sheet for 2 minutes before transferring them to a wire cooling rack. Enjoy!