September 03, 2023 2 min read

There are days that just call for a large, really good chocolate chip cookie - am I right? It doesn't have to be for any particular reason, you just want a chocolate chip cookie - right out of the oven - ooey, gooey, chocolate chip cookie! This is a recipe I found on a site I enjoy - flourist.com - they sell all kinds of flour and they have really interesting recipes. So, let's get to this recipe - it's not your usual chocolate chip cookie. It has a bit more depth from the whole grains, more granular texture - but not in a bad way. It's very satisfying and a bit healthier than your usual cookie. It's sweet but not too sweet and the size looks impressive in your cookie jar!

Let's get baking . . .

Whole Grain Chocolate Chip Cookies

1 c. unsalted butter - In a medium saucepan, on the lowest heat possible, melt the butter. Let it melt slowly into liquid, with no sizzling, or caramelization. Stir regularly.

In a bowl, whisk together and set aside
3 1/4 c. whole wheat flour
1 1/4 tsp.baking powder
1 tsp. baking soda
1 tsp.salt

Into a large bowl
Pour in the melted butter
And add in, mixing well
1 1/2 c. b. sugar (packed)
1/2 c. white sugar

Add in
2 large eggs, one at a time, mixing to combine after each one.

Stir in
2 tsp. Vanilla.

Use a wooden spoon or spatula to mix in the dry ingredients.

Once mostly blended add in 1 1/2 c. chocolate chips or chopped chocolate and stir until the remaining flour is incorporated. Try not to over mix.

Shape the dough into balls, using about 3 tbsp of dough for each cookie, and place on parchment lined baking pans, about 3" apart.

Bake at 350 until the tops of cookies are cracked but the centre is still gooey, about 10-11 minutes.

Cool on the pan for 2 minutes and then transfer to a wire rack.

Enjoy!

 


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