This is my recipe for perfect chocolate chip cookies, with all the fiber and nutrients of 100% whole wheat flour.
Ingredients for the perfect whole wheat chocolate chip cookie:
- 2 ¼ cups (270 g) whole wheat pastry flour (aka white whole wheat)
- 1 teaspoon (5 g) baking soda
- salt:
- 1 teaspoon (5 g) if salted butter is used
- 2 teaspoons (10 g) if unsalted butter is used
- 1 cup (226 g) butter
- ⅝ cup (125 g) white sugar (i.e., ⅛ cup shy of ¾ cup)
- ¾ cup (150 g) packed brown sugar
- 1 Tablespoon (15 mL) vanilla extract
- 2 eggs
- 2 cups (340 g) semi-sweet chocolate morsels
- 1 cup (120 g) chopped nuts
Directions:
Whisk together the flour, baking soda, and salt in a small bowl.
Melt the butter completely on low heat, stirring regularly. While that melts, whisk together the granulated sugar, brown sugar, and vanilla in a large bowl. Once melted, add in the butter and mix it well.
Add in the eggs, one at a time, beating well after each egg.
Mix in the flour mixture and stir in the chocolate chips and nuts.
Chill for at least an hour to allow the flour to develop and the butter to re-harden. This will help to prevent the dough from spreading too much when baking.
Drop by rounded tablespoon onto ungreased baking sheets. Parchment paper or a silicone mat will ensure even heating.
Bake in preheated 350 °F (175 °C) oven for 7 to 9 minutes until golden brown. Let stand for 2 minutes, and then remove to cool completely.
Et voilà!
Joseph Thiebes 