These are possibly the best chocolate chip cookies ever - and they're 100% whole wheat! I was a little skeptical of the recipe for that reason, but gave it a try because the cookbook, Good to the Grain, was very tempting. I was pleasantly surprised - these cookies are super delicious, with a great nutty flavor from the whole wheat. Unlike some whole grain recipes, the cookies aren't particularly healthy - they have plenty of butter and chocolate - but somehow they do feel just a bit more wholesome! Yum.
Whole Wheat Chocolate Chip Cookies (adapted from Good to the Grain by Kim Boyce)
1-1/2 cups whole wheat flour
3/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp coarse sea salt or kosher salt
1 stick unsalted butter, at room temperature
1/2 cup dark brown sugar
1/2 cup white sugar
1 large egg
3.5-4 ounces extra dark bittersweet chocolate, roughly chopped
1. Preheat oven to 350 degrees and line two baking sheets with parchment.
2. Whisk together the dry ingredients.
3. Mix the butter and sugar together with a wooden spoon. Beat in the egg. Add the flour mixture and mix until just combined. Add the chocolate, and mix to combine.
4. Scoop about 1 tablespoon of dough for each cookie, leaving some space between cookies (about 12 cookies per sheet). Bake 10-14 minutes, rotating the sheets halfway though. The cookies are done when they are nicely browned on top.