Organic whole wheat chocolate chip cookies
June 18, 2014
ORGANIC WHOLE WHEAT CHOCOLATE CHIP COOKIES
adapted from Good to the Grain
Ingredients for cookies:
- 3 cups Whole Wheat Flour
- 1 ½ tsp. Baking Powder
- 1 tsp. Baking Soda
- 1 ½ tsp. Kosher Salt
- 8 oz. cold Unsalted Butter, cut into ½-inch pieces
- 1 cup Dark Brown Sugar
- 1 cup Sugar
- 2 Eggs
- 2 tsp. Pure Vanilla Extra
- 8 oz. (2 bars) Organic Semi-Sweet Chocolate, roughly chopped
- 1 cup Organic Walnuts, ground
- Flaked Sea Salt, to taste
Directions for cookies:
Preheat oven to 350F, then line two baking sheets with parchment paper. Sift the Flour, Baking Powder, Baking Soda, and Kosher Salt into a large bowl – whole grains can be very heavy, and sifting will add airiness to the mixture and, ultimately, lightness to the cookies.
In a standing mixer on a low speed, mix the Butter and Sugars until blended, then add Eggs one at a time until fully combined. Scrape down the sides of the bowl as necessary. Add the Vanilla, and the Flour mixture, and blend on a low speed until the flour is barely combined – roughly 30 seconds.
Add the Chocolate and the Walnuts, and mix on a low-speed until they are combined throughout the dough. Remove the dough onto a clean workspace and mix with your hands until everything is evenly distributed.
Scoop 3-tbls. mounds of the dough onto the cookie sheets, 6 mounds per sheet, leaving three inches between each ball. Bake for 16 minutes, rotating the trays halfway through. Remove the cookies from the oven and transfer them to the counter, leaving them on the parchment paper to cool. Re-line the baking sheets with parchment paper, and repeat with remaining dough.
These cookies are delectable straight out of the oven, or up to 3 days later! If you’d like to prep the dough in advance, make sure to scoop your cookie balls before placing in the refrigerator, as cold dough can be very difficult to scoop. Refrigerated dough will keep for about a week.