I am a mother, a woman, and an incurable stalker of the craft services table, and I am unapologetically obsessed with the chocolate chip cookie. No other western-world dessert recipe has enjoyed so many incarnations, adaptations, and celebrations as the good old triple-c. As someone who is always on the hunt for the best of the best, the plethora of chocolate chip permutations on the market has proven quite the delectable challenge - how is a girl ever to know when she’s found “the one”?
Much like other seemingly impossible searches (love, parking at Whole Foods on a Saturday morning, the perfect lip balm…), when I finally stumbled on the recipe featured here, from Good to the Grain, the questions simply fell away and all I saw was the answer. I love treating my family to sweets, but let’s admit it: white flour has zero nutrients. That said, I also dislike trading out ingredients purely for nutrition, at the expense of flavor. This adaptation of this cookie is perfect in that the nuttiness from the Walnuts, the semi-sweetness of the Chocolate, and the molasses quality of the Brown Sugar come together to honor the texture the Whole Wheat Flour brings to the table. These cookies aren’t just better for you because of the Whole Wheat Flour, they’re better all around.
So rejoice, Revelers - your bake sales, luncheons, and late-night-cravings have found their perfect companion. That’s what I call something to chew on.
ORGANIC WHOLE WHEAT CHOCOLATE CHIP COOKIE -adapted from Good to the Grain
Ingredients for cookies:
3 cups Whole Wheat Flour
1 1/2 tsp. Baking Powder
1 tsp. Baking Soda
1 1/2 tsp. Kosher Salt
8 oz. cold Unsalted Butter, cut into 1/2-inch pieces
1 cup Dark Brown Sugar
1 cup Sugar
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.
Total Cooking Time: 45 mins.
Serves: 20 cookies