I have so much love for this cookie.
The recipe comes from one of my favorite baking cookbooks.
And I confidently consider it to be one of the best chocolate chip cookie recipes out there.
But don't let the whole wheat flour allure you into thinking these are somehow healthy, or, worse, taste healthy. You would be sorely mistaken on both accounts.
Instead, what you will enjoy is a soft-in-the-center, salty-sweet cookie loaded with dark chocolate chunks, and with a depth of flavor you can't quite put your finger on, but instinctively know that you approve.
And the next time you find yourself in Portland, Oregon, be sure to stop at Boyce's whole-grain bakery, Bakeshop, to sample the cookies from the master herself.Print
The famed chocolate chip cookie made with 100% whole wheat flour from Kim Boyce's award-winning cookbook, Good to the Grain.
Makes about 24 cookies
- 3 cups whole wheat flour (360 g)
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp kosher salt
- 2 sticks cold unsalted butter (8 oz)
- 1 cup dark brown sugar (200 g)
- 1 cup granulated sugar (200 g)
- 2 eggs
- 2 tsp pure vanilla extract
- 8 oz bittersweet chocolate, roughly chopped
- Place two racks in the upper and lower thirds of the oven and preheat to 350 degrees.
- Line two baking sheets with parchment paper. Although you can butter the sheets instead, parchment is useful for these cookies because the large chunks of chocolate can stick to the pan.
- Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.
- Add the butter and the sugars to 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. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.
- Add the chocolate all at one to the batter. Mix on low speed just until the chocolate is evenly combined.
- Scoop mounds of dough about 3 TB in size onto the baking sheet, leaving 3 inches between them, or about 6 to a sheet.
- Bake the cookies for 16-20 minutes, rotating the sheets halfway through, until the cookies are evenly dark brown.
- These cookies are best eaten warm from the oven or later that same day. They'll keep in an airtight container for up to 3 days.
- For a less pronounced flavor, you could substitute the whole wheat flour with an equal amount of white whole wheat flour. Although I love these cookies as-is.
- Yes, you read the recipe correctly. You can use COLD butter. No need to remember to take it out of the refrigerator ahead of time. Woo-hoo!
- Although it goes against my cookie-making nature, you are not technically creaming the butter & sugar until light and fluffy. Instead, you are just beating until smooth and well-combined. But I did still beat a good 30 seconds after the eggs and vanilla were added to make sure the batter was nice and cohesive.
- I used Ghirardelli 60% chocolate in this recipe with delicious results.
- I made these cookies using the red-handle scoop (#24, 1.35oz) and baked them for 14 minutes.
- Not that they need it, as the cookies already have a hefty 1 ½ teaspoon of salt in them, but I did sprinkle with flaky sea salt before baking. Because I can't help myself. 😉
Keywords: Good to the Grain, Kim Boyce, Whole Wheat Cookies, Chocolate Chip Cookies, Whole Wheat Chocolate Chip Cookies, Bakeshop