8, May 2011
Whole wheat chocolate chip cookies

Slightly adapted from Orangette, who slightly adapted it herself. These are thick and hearty, but not in a way that screams “whole wheat” or “healthy” — the heartiness just adds to the deliciousness. One modification: I’d sprinkle the tops with a little sea salt before baking next time.


1 ½ c white whole wheat flour
1 ½ c (red) whole wheat flour
1 ½ tsp baking powder
1 tsp baking soda
1 ½ tsp kosher salt
2 sticks (8 oz.) cold unsalted butter, cut into ½-inch cubes
1 cup lightly packed dark brown sugar
1 cup sugar
2 large eggs
1 tsp. vanilla extract
8 oz. bittersweet chocolate chips


Whisk the flour, baking powder, baking soda, and salt in a large bowl and set aside. Mix the butter and sugars in a mixer on low until just blended, about two minutes. Add the eggs one at a time and then the vanilla, beating well after each. Blend the flour mixture gradually, still on low. Briefly mix in the chips. Briefly and gently massage the dough with your hands until all the flour is blended. It will be thick and hard to mix.

On two baking sheets, form cookies of about 3 tbsp of dough, leaving about 3″ between each cookie (8-10 on a typical cookie sheet). Bake at 350 for about 16 minutes until just golden brown, rotating halfway through. Cool on a wire rack.

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