When Instagram pictures kept being posted for recipes for whole wheat chocolate chip cookies (or CCC), I was intrigued. Captions and comments stated that they were “the best ever”, “so much tastier than traditional”, and “WHOLE GRAINS!”.
So I had to try them.
And yes, they are pretty tasty!
The whole wheat flour gives the cookies a delicious nutty flavor that pairs wonderfully with dark chocolate chips and an optional sprinkling of sea salt. The recipe I came up with is a combination of the recipe from Gimme Some Oven and King Arthur Flour – the result was pretty wonderful!
But have caution… just because they are made with whole wheat flour, it doesn’t mean that they are not a treat 🙂
The cookie dough starts out with the dry mixture.
I have whole wheat flour, baking soda, corn starch, and salt in this bowl that I whisked together.
A little note about whole wheat flour. Since whole wheat flour included the whole grain of the wheat (the germ, the bran, and the endosperm), you need to keep the flour in the freezer when you are done using it. The germ can go bad pretty quickly, so keeping it in the freezer helps give the flour a longer shelf live. To prevent it from picking up any funky odors, make sure to seal the flour in an airtight container or heavy-duty freezer ziptop bags. (PS – King Arthur Flour did not sponsor this post… I just love their products!)
Back to cookie land!!
In the bowl of a stand mixer, cream one stick of unsalted butter with some brown sugar and some white sugar.
Then add in an egg and some vanilla extract.
Then, switch the mixer to low and slowly add the flour mixture into the wet mixture.
Then add in some chocolate chips. I threw in 2 cups of dark chocolate chips which TOTALLY loaded these bad boys up. But if you want a better chocolate chip-to-batter ratio, I recommend only tossing in 1½ cups of chips.
Batter perfection.
Pop the cookie batter into the fridge to chill for about 20 minutes.
Then roll out heaping tablespoon portions of dough on to the cookie sheet. Bake for 8-10 minutes until the cookies are golden and delicious.
Yum.
Then, if you want to be daring, sprinkle over some salt salt ‘a la Gimme Some Oven – it adds a nice salty contrast to the sweet chips.
Definitely a nice twist on the original CCC!!
So, what’s your take on whole wheat everything? And are you as obsessed with Instagram inspiration as I am?
Your CCC lovin’ friend,
Catherine
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ¼ teaspoon salt
- 1 stick unsalted butter, softened
- ⅓ cup brown sugar, packed
- ⅓ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1½ cups dark chocolate chips - your preference
- Sea salt, optional
- In a medium bowl, combine flour, baking soda, cornstarch, and salt. Whisk to combine.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy.
- Add in the egg and the vanilla and beat to combine.
- Turn the mixer to low and slowly add in the dry ingredients until just combined. Add in the dark chocolate chips and stir to combine. Pop the batter into fridge and chill for 20 minutes.
- While the dough is chilling, preheat your oven to 350 degrees. Line two baking sheets with parchment paper.
- Portion out heaping tablespoon portions of dough and place them on the baking sheets. Bake the cookies for 8-10 minutes until golden brown. Transfer the cookies to a wire rack to cool and then dig in!
Leave a Reply