Anyone who knows me, knows I LOVE to bake, and cookies are my specialty! I am always on the lookout for great new cookie ideas, so when I found this recipe post on The Amateur Gourmet blog, it piqued my interest.
Knowing my self-control was wavering in the presence of these cookies, I packed them up and took them to work. I was asked for the recipe by almost everyone and was told more than once that they were the best cookie they had ever tasted.
I used Guittard 63% Extra Dark Chocolate Chips, not too sweet but impart an intense rich chocolate taste.
Whole Wheat Chocolate Cookies
adapted from Kim Boyce’s “Good To The Grain”
3 cups whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoon sea salt (fine)
16 tablespoons ( 2 sticks ) cold salted butter, cut into pieces
1 cup packed dark brown sugar
1 cup evaporated cane juice or white superfine sugar
2 large eggs
2 1/2 teaspoons vanilla bean paste or pure vanilla extract
8 ounces bittersweet chocolate chips
Fleur de Sel for sprinkling, if desired
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- In a small bowl add flour, baking soda, baking powder and salt, mix lightly with fork.
- Combine butter and sugars in a large mixing bowl or stand mixer. Beat on low-speed for about two minutes, until just blended. Add eggs, one at a time, mixing till incorporated and vanilla.
- Add flour mixture slowly and beat till JUST combined. Stop to scrape down bowl.
- Add chocolate chips and fold in by hand.
- Scoop dough onto prepared pans, leaving 2 inches between each. Sprinkle with fleur de sel if desired.
- Bake for 15 minutes, rotating pan halfway through. Cookies will be golden on the edges. Move to wire cooling rack.