100% Whole Wheat Chocolate Chip Cookies
 
 
Adapted from "Good to the Grain" by Kim Boyce
Author:
Recipe type: Baking
Serves: 20 large cookies
Ingredients
  • 3 cups freshly-milled whole wheat flour, milled on the “bread” or “pastry” setting
  • 1½ tsp baking power
  • 1 tsp baking soda
  • 1½ tsp kosher salt
  • 1 cup unsalted butter, softened to room temperature
  • ⅔ cup granulated white sugar
  • ⅔ cup packed brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups coarsely chopped dark chocolate or chocolate chips
Instructions
  1. In a medium bowl, whisk together the flour, baking power, baking soda, and salt. Set aside.
  2. In a large bowl, cream together the softened butter and both sugars until light and fluffy, either by hand or with an electric mixer. Beat in the eggs one at a time, followed by the vanilla.
  3. Add the flour mixture to the creamed mixture and stir to combine. The dough will be slightly drier than normal cookie dough. Add the chopped chocolate (or chocolate chips) and stir by hand to combine thoroughly (you can get right in there to mix the dough with your hands if necessary).
  4. Drop the batter by heaped tablespoons a few inches apart on cookie sheets lines with parchment paper or a silicon mat. Bake in the middle of a 350⁰F oven for 14 – 18 minutes (mine were perfect at 14 minutes), until just crisp around the edges. Let cool on a wire rack, then store in an airtight container at room temperature.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/100-whole-wheat-chocolate-chip-cookies/