whole wheat chocolate chip cookie

I happened to stumble across this blog a few days ago and I found a post on whole wheat chocolate chip cookies.  As a child, I was steadfastly loyal to white bread, but I began to try weaning myself off it as I grew older and learned the benefits of whole grain and whole wheat.  Now, I actually often enjoy whole wheat options more (unless we're talking about the rosemary olive oil loaf from CostCo, which is just beyond words). 

At any rate, when I read this particular post, I decided that I had to try these out as soon as possible because the author likens these cookies to Digestive biscuits, which I absolutely love. 

I've made some changes to Molly's recipe, which she got from Kim Boyce.  My version of these cookies is below.

Enjoy!

Makes about 32 cookies

Ingredients:

- 3 cups whole wheat flour (I used King Arthur brand white whole wheat flour for a nutty taste that wasn't too dense)

- 1 ½ tsp. baking powder

- 1 tsp. baking soda

- 1 tsp. kosher salt

- ½ tsp. cinnamon or nutmeg
-  pinch of espresso powder

- 2 sticks (8 oz.) unsalted butter, softened
- 1/2 cup granulated sugar

- 1 cup lightly packed light brown sugar

- 1 ½ Tbsp. molasses (if you don't have molasses, you can use dark brown sugar instead of light brown)

- 2 large eggs at room temperature

- 1 tsp. vanilla extract

- 8 oz. bittersweet chocolate, roughly chopped, or bittersweet chips (I tried this with Ghirardelli milk chocolate chips because the grocery store was out of their bittersweet ones, and I was surprised by the amazing contrast of sweeter chocolate with the nuttier dough.  If you use milk chocolate chips, I recommend reducing the white granulated sugar content to about 1/3 cup). 

Directions:

1. Position rack in the middle of the oven, and preheat to 350°F. Line a baking sheet with parchment. (If you have no parchment, you can butter the sheet.)

[My note: I don't own a stand mixer.  This works fine with a hand-held.  In fact, I made a batch once using just a wooden spoon and then my hands to massage the dough, and I just threw in everything but the flour & chocolate, mixed well, then added the flour & chocolate ... and it turned out to be delicious.  So if you don't have patience for the separate-bowl, adding each ingredient separately thing, there's no need].

2. Combine the flour, baking powder, baking soda, cinnamon/nutmeg, espresso powder, and salt in a medium bowl, and whisk to blend.

3. Put the butter and sugars in 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. Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating well after each addition.  Beat in the vanilla.

4. Add the flour mixture to the bowl, and blend on low speed (if using a hand-held mixer, from this point on, use a wooden spoon to mix) until the flour is just incorporated. Scrape down the sides and bottom of the bowl. Add the chocolate, and mix on low speed until evenly combined. Scrape down the sides and bottom of the bowl, and then use your hands to turn and gently massage the dough, making sure all the flour is absorbed.

5. Refrigerate the dough for at least half an hour, but it's even better if you can refrigerate it overnight or for a full day or two -- it gives the flavors a bit more depth.

6. Scoop mounds of dough about 2 tablespoons in size onto the baking sheets, leaving about 2 inches between each cookie. (I was able to fit about 16 cookies on each sheet, staggering them in four rows).

7. Bake the cookies for 11 to 13 minutes, rotating the sheet halfway through, until the cookies are evenly browned.

8. Transfer the cookies, still on parchment, to a rack to cool.

9. Repeat with remaining dough, or wrap it in a few layers of plastic wrap and put it in the freezer to bake another day.

These cookies are very good while still warm from the oven, but I find that you can taste the wheat more – in a good way – once they’ve cooled.