There's nothing better than a good chocolate chip cookie. Can I get an "Amen"? A while ago I made a commitment to use more whole wheat flour in my cooking. Along that journey, I discovered this cookie recipe that uses 100% whole wheat flour. Can I get another "Amen"? (Ok, I'll stop the sermon now.) But seriously I love these cookies so much because they're delicious and I don't feel guilty eating them. In fact, I often find myself eating them for breakfast. Aaaand, they're PERFECT for a picnic dessert.
Yield: about 18 large cookies
Prep Time: 20 minutes
Baking Time: 16-20 minutes
Total Time: about 45 minutes - 1 hour
3 cups whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 sticks butter, cut into 1/2-inch cubes
1 cup lightly packed brown sugar
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
8 oz. bittersweet chocolate, chopped into 1/4- to 1/2-inch pieces or chocolate chips (I don't have bittersweet, so I used semi-sweet chocolate chips)
Position racks in the upper and lower thirds of the oven and preheat it to 350 degrees. Line two baking sheets with parchment (or tin-foil).
Combine the flour, baking powder, baking soda, and salt in a medium bowl and whisk to combine.
Put the butter and sugars in a large bowl. With electric beaters (or a stand mixer with paddle attachment) on low to medium speed, mix just until the butter and sugars are blended. (This may take a while depending on how cold the butter is.) 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.
Add the flour mixture to the bowl and blend on low speed until the flour is just incorporated. Scrape down the sides and bottom of the bowl.
Add the chocolate and incorporate with a wooden spoon. Scrape down the sides of the bowl, then use your hands to turn and gently massage the dough, making sure all the flour is absorbed.
Scoop mounds of dough, about 3 tablespoons in size (yes, larger than your typical c.c. cookie), onto the baking sheets, leaving about 2-3 inches in between each cookie. You should be able to fit about 8 cookies on each sheet.
Bake the cookies for 16-20 minutes, rotating the sheets halfway through, until the cookies are evenly browned.
Let cool, pour some milk, and go to your happy place.
To see my entire picnic menu, click here.