This is my recipe for perfect chocolate chip cookies, with all the fiber and nutrients of 100% whole wheat flour.
You can substitute all-purpose flour, one for one, if you are eager to have your calories more barren and tasteless. The recipe works either way really, and your chocolate chip cookies will come out perfect. Trust me, though, the whole wheat version below is more perfect.
See, the focus here is on “perfect chocolate chip cookies,” with the added benefit that these perfect chocolate chip cookies are also made with 100% whole wheat flour. Go ahead and test it against the classic stand-by recipes from the 1950s, and I’m sure you will agree, this is the more perfect recipe for chocolate chip cookies.
Ingredients for the Perfect Whole Wheat Chocolate Chip Cookie:
- 2 ¼ cups whole wheat flour, using one of the following:
- whole wheat pastry flour by Red Mill in the Pacific Northwest
- white whole wheat by King Arthur Flour in New England
- 1 teaspoon. baking soda
- 1 heaping teaspoon salt
- 1 cup (two sticks) salted butter
- ⅝ cup white sugar (i.e., ⅛ cup shy of ¾ cup)
- ¾ cup packed brown sugar (substituting white sugar here in a pinch is fine)
- 1 Tablespoon vanilla extract
- 2 eggs
- 2 cups (12-ounce package) semi-sweet chocolate morsels
- 1 cup chopped nuts
Whisk together the flour, baking soda and salt in small bowl.
I have heard it said that one big difference between my generation and the last is that they used sifters, and we just use a whisk. Who needs a clunky, slow, space-hogging sifter anyway? Just whisk it well.
Melt the butter completely on low heat, stirring regularly. This is important. While that melts, whisk together the granulated sugar, brown sugar and vanilla in large bowl. It would help a bit to use a chilled ceramic mixing bowl, by the way. Once melted, add in the butter and mix it well.
Note: The perfection of these cookies requires real, salted butter. Hydrolyzed pseudo-foods will not do at all. You need butter. From a cow.
Add in the eggs, one at a time, beating well after each egg. Now put the whisk away; it’s about to get doughy.
Mix in the flour mixture and stir in the chocolate chips and nuts.
Now, try your hardest to overcome the temptation of cooking these right away. If you chill the dough for an hour, it will be better. If you can manage to wait even longer, even overnight, it can only improve the way they turn out. If you can’t wait, these will still be amazing, but do put the dough in the fridge between batches to keep it from getting too soft.
Using your finger and a tablespoon, drop by rounded tablespoon onto ungreased baking sheets, preferably on parchment paper.
Bake in preheated 350° F oven for 7 to 9 minutes until golden brown. Do not overcook; check the first batch frequently after 6 minutes to determine how long to cook the next batches. Let stand for 2 minutes and then remove to cool completely.