52 Weeks of Cookies (Week 7): Whole Wheat Chocolate Chip Cookies

We really got into baking with whole wheat in April when our local Wegmans was all out of all-purpose flour but had several bags of white whole wheat still on the shelf. We love the nutty, complex flavor. These chocolate chip cookies are excellent, and they taste just as good, if not better, than the ones made with regular flour. We froze half the batch in the freezer and have been pulling them out and baking them whenever we get the hankering for cookies. 

Whole Wheat Chocolate Chip Cookies
(Recipe from Kim Boyce via Food52 Genius Recipes)
  • 3 cups (360 grams) whole wheat flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp kosher salt
  • 1 cup (230 grams) cold unsalted butter, cut into 1/2-inch pieces
  • 1 cup (220 grams) packed dark brown sugar
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 8 oz (225 grams) bittersweet chocolate, roughly chopped (I substituted semisweet chocolate chips)

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper. 
  2. Sift the flour, baking powder, baking soda, and salt into a large bowl. 
  3. Put the butter, brown sugar, and white sugar into the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Use a spatula to scrape down the sides of the bowl. 
  4. Add the eggs, one at a time, mixing until each is combined. Mix in the vanilla. 
  5. Add the flour mixture to the bowl and blend on low speed until the flour is just barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl. 
  6. Add the chocolate and mix on low speed until the chocolate is evenly combined. Use a spatula to scrape down the sides and bottom of the bowl to make sure ingredients are fully incorporated. 
  7. Scoop dough onto parchment paper. This recipe calls for 3-tbsp mounds of dough, but I used a rounded tablespoon to make smaller cookies. If going for the larger cookies, leave 3 inches between cookies on the sheet. 
  8. Bake the cookies for 16-20 minutes, until the cookies are evenly dark brown. Transfer cookies to the counter to cool. 

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