Growing up, desserts were not readily available in my house. Rather, my mom’s versions of dessert consisted of digestive cookies, cake rusk, or the Goya Maria cookies. For fear of her children getting diabetes or other health problems, warm chocolate-y sugar-y baked goods never came out of the oven. In fact, our oven was where my mom store her pots/pans. No joke. Even today, the only other purpose my mom’s oven serves is to keep food warm when she has company.
I, on the other hand, am the extreme opposite. Once a week, I bake something sweet. And, I see my mom at least once a week. Whenever she sees the sweets, she always has a comment. You know – the mom comments. But, after about 15 minutes, she relents and has a piece. She usually fits in another comment as she finishes off her piece and thinks about reaching for another. And this is our routine.
So, here and there, I offer sweets with healthy alternatives. This time, I changed up the flour. Usually, I reserve my whole wheat flour for breads and chapatis, I wanted to lend the nutty flavor to a cookie – none better than one studded with chocolate chunks.
I fully expected to hate this cookie. Whether it would be too bready from the flour or not sweet enough, I anticipated a shed load of problems that would render this an experiment never again to be repeated. The exact opposite. This cookie will be made for years to come. I can pretty much guarantee that this will be a staple in our household. The whole wheat shines in all the right ways. Beautifully nutty and dark, the flour is sturdy enough to hold up against the dark chocolate without compromising the cookie texture. After eating this cookie, I fear that going back to the all-purpose chocolate chip cookies might leave me wanting something a bit more complex, like this. As the cookie is not overly sweet, I know my mom will be less hesitant to take one.
Whole Wheat Chocolate Chip Cookies
adapted from Good to the Grain via Orangette
yields about 24 cookies, using a heaping tablespoon scoop
- 3 cups whole wheat flour
- 1 and 1/2 tsp baking powder
- 1 tsp baking soda
- 1 and 1/2 kosher salt
- 2 sticks unsalted butter, cold and cut into small pieces
- 1 cup brown sugar, packed
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 8 oz bittersweet chocolate, roughly chopped
- Preheat oven to 350F. Line cookies with parchment paper.
- Whisk together the flour, baking powder, baking soda and salt in a bowl. Set aside.
- Cream together the butter, brown sugar and white granulated sugar.
- Once creamed, add the eggs and vanilla extract.
- Add the flour mixture in two parts, mixing well between each addition on low-speed. Scrape down the bowl as you go to ensure even combination.
- Mix in the chocolate by hand.
- Using a cookie scoop, place cookie dough scoops on cookie sheet. Bake for 15 minutes rotating the sheets half-way through. Remove from the oven and move the cookies on the parchment paper to a rack to cool.