Ok, ok, I won’t! But I will give you a healthier cookie that is oh-so-tasty. We aren’t skimping on fat and sugar, just replacing white flour for whole wheat.
There has been a bit of a buzz out there in the foodie world about whole wheat chocolate chip cookies. Some people keep up on music and others on style. I keep up on wild and crazy things like whole wheat. The truth is, I love whole wheat. I never imagined in a million years, or the 38+ that I have been alive, that these words would come out of my mouth. I used to be the kind of gal that ate the center out of the baguette before it made it home. I am not sure if it is because I am getting long in the tooth and my body screams out for fiber or simply because whole grains really do add a lovely nutty chewiness to foods, but I love’em. There is, however, one exception. Do not EVER give me a whole wheat croissant. I ate one once and it was a very sad day that I would like put behind me forever.
I made these whole wheat chocolate chip cookies in one of my cooking matters classes. The idea was to put a healthier spin on something kids love. The recipe calls for freezing the little cookie dough balls first, but we didn’t in class and they turned out great. Last night, however, I experienced a cookie disaster. Don’t make cookies at 10:30 at night after one too many alcoholic libations. I went a little ape on the butter. When I baked my cookies they melted down into a soup. Luckily, I was able to salvage them by cutting them into squares. They turned out delicious, but greasy as can be. This is why I cook more than I bake.
I am using my friend’s photo of her whole wheat chocolate chip cookies. Check out her blog, Runner Beans for a slightly different, but tasty, recipe.
Whole wheat flour produces a more dense dough, so I highly recommend adding walnuts. It actually helps make a “lighter” cookie with a groovy crunch.
I don’t bake often, but I love baking cookies and making little packs to hang on people’s door knobs. It brightens up anyone’s day and you would be surprised at how many people reciprocate in kind. (that was fancy for, “people will put tasty stuff on your door too”)
Whole Wheat Chocolate Chip Cookies
From King Arthur Flour
makes 2 dozen cookies
2 1/4 cups white whole wheat flour, or regular whole wheat flour if you’re feeling extra nutty
1 teaspoon salt
1 teaspoon baking soda
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 cup unsalted butter, (2 sticks) softened
1 teaspoon vanilla extract
1-2 cups semi sweet chocolate chips
1 cup chopped walnuts, again… if you’re feeling nutty.
Combine flour, salt and baking soda in a bowl, whisk it together and set aside. Combine brown sugar, granulated sugar and softened butter in the bowl of an electric mixer. Beat until creamy, about 3 to 5 minutes. Add vanilla extract. Add eggs one at a time, beating for 1 minute in between each addition. Add dry ingredients all at once and mix well. Fold in chocolate chips and nuts if using.
Line a baking sheet with waxed paper. Drop cookie dough by the tablespoonfuls onto the baking sheet. Place them very close together so that as many cookies balls as possible fit on the tray. Put the cookie sheet in the freezer and chill dough balls until frozen through, at least 3 hours. Remove the sheet from the freezer and place dough balls in a freezer safe bag and place back in the freezer until ready to bake.
When ready to bake cookies, preheat the oven to 350 degrees F. Place frozen dough balls on a baking sheet lined with parchment paper. Leave a few inches in between the cookies, giving them room to spread. Bake for 10 to 12 minutes or until golden and irresistible.
TIDBIT: White whole wheat flour is milled from hard white spring wheat, rather than traditional red wheat. I thought they were pulling a fast one. I still like to use dark whole wheat flour.