Whole Grain Chocolate Chip Cookies
Adapted from Orangette
- 3 cups whole wheat pastry flour
- 1 ½ Tbsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup cold butter, cut into cubes
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 ½ cups milk chocolate chips
Prep and Cook
- Combine the flour, baking powder, baking soda, and salt in a large mixing bowl and set aside.
- Place the sugars and butter in the bowl of an electric mixer and cream together on the lowest speed for two minutes or until well combined. Add the eggs, one at time, mixing well between each addition. Scrape down the sides of the bowl, add the vanilla and blend together.
- Slowly add in the flour mixture, beating until just combined. Remove the bowl from the mixer, pour in the chocolate chips and stir together with a spatula.
- Drop large dollops of batter (approx. three tablespoons) onto a cookie sheet and cover with plastic wrap. Refrigerate for minimum one hour.
- Preheat oven to 350 degrees. Bake cookies for 18 minutes, rotating the pans half way through. Allow to cool and eat while warm if possible.
- This recipe comes from the book Good to the Grain. If you're interested in whole grain baking, this is an excellent resource.
- Although I love dark chocolate, I like to use milk chocolate in this recipe. I think it pairs nicely with the wheat-y taste of the cookies.
- I use whole wheat pastry flour as I find it to be the best substitute for all-purpose flour. The original recipe uses regular whole wheat flour, so please feel free to do so as well.