My goodness, these cookies were so good. The wheat added texture and flavor in ways that were only positive. My husband and his co-worker both enjoyed the cookies, the only complaint being they were a little sandy. So don't make these for a healthy option (because they're not), but do for a twist on a classic.
Whole Wheat Chocolate Chip Cookies
adapted from Good to the Grain by Kim Boyce
3 cups whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
16 tablespoons (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1 cup packed dark brown sugar
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
8 ounces bittersweet chocolate, coarsely chopped into 1/4- and 1/2-inch pieces
Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.
Sift the flour, baking powder, baking soda and salt into a mixing bowl, adding any large bits of grain or other ingredients that remain in the sifter.
Combine the butter and sugars in the bowl of a stand mixer or hand-held electric mixer; beat on low speed for about 2 minutes, until just blended. Add the eggs, one at a time, mixing to incorporate after each addition, then add the vanilla extract.
Add the flour mixture and beat until barely combined. Stop to scrape down the sides and bottom of the bowl. Add the chocolate and beat on low speed just until evenly distributed.
Now scoop your cookies by the tablespoon. Flatten the cookies slightly on the baking sheet. Put cookies in freezer for 15 minutes. Bake cookies in oven for 10-12 minutes or so, until the cookies are golden brown on the outsides and fragrant. Let them cool for a bit on a cooling rack.