Deep rich chocolate flavor packed into a delicate and very thin cookie studded with plenty of white and dark chocolate chips. Oh. My. Goodness.
These cookies came very highly reviewed, but I still wasn’t expecting them to be amazing.
I have never found a chocolate-flavored cookie that I really enjoyed. Plus, wafer-thin cookies? That has never been a good thing in my experience.
These cookies have redefined my cookie thinking. A thicker cookie would not have been the same at all. The delicate texture of these cookies was perfect for the richness of the chocolate.
These were a huge hit with family and friends. This recipe is guaranteed to be made again and again.
And weirdly enough, these cookies just aren’t the same when made with all-purpose flour. They’ll still be delicious, but you’ll lose that delicate texture.
Delicate Chocolate Cookies – made with whole wheat
- 3/4 cup whole wheat I used freshly ground hard white wheat, *see note below
- 1/2 cup all-purpose flour
- 3/4 cup dutch processed dark cocoa powder
- 1 1/4 teaspoon sea salt
- 3/4 teaspoon baking soda
- 8 ounces butter room temperature
- 1 cup packed light brown sugar
- 2/3 cup white sugar
- 2 teaspoons vanilla
- 2 eggs
- 6 ounces semi-sweet chocolate chips approximately 1 cup
- 6 ounces white chocolate chips approximately 1 cup
- Preheat the oven to 375 degrees. Line two baking sheets with silpat mats or parchment paper. Whisk together the dry ingredients and set aside.
- Beat the softened butter at medium speed for 2-3 minutes, or until completely smooth. Add the sugars and beat for another 3 minuets or so, until well-blended and fluffy. Beat in the vanilla.
- Add the eggs, one at a time, beating for a minute or so after the addition of each egg. The mixture should be very fluffy. (It was almost the consistency of whipped cream or mousse at this point.)
- Reduce the mixer speed to low and add the dry ingredients in three separate stages. Mix only until each addition is incorporated. Stop the mixer and combine the chocolate chips in with a spatula.
- Spoon the dough by slightly rounded scoops onto the baking sheets, leaving at least 2 inches between spoonfuls. (* See note below.) Place the dough in the fridge in between batches of cookies. I actually froze half of my dough in cookie dough scooped balls, to see if that it might create thicker cookies the following day. They baked the exact same way, frozen or not.
- Bake the cookies for 10 minutes-12 minutes, or until they are crisp on the edges and a bit gooey still in the center. When the cookies are done, allow them to cool on the baking sheets for at least 2-3 minutes. Then, very carefully, using a thin metal spatula, transfer them to wire racks to cool completely.
- Repeat with the remainder of the dough, cooling the baking sheets between batches.
- * I used a small one inch scoop (instead of the tablespoon size scoop recommended). The cookies spread out to almost 3" across. I imagine that using all AP flour would prevent them from being nearly so thin, but I loved this version. The original recipe stated that it would make 2 dozen cookies. I wound up with 5 dozen extremely thin cookies.