Chocolate Chip Cookies

chocolate chip cookies

In the introduction to this recipe in Kim Boyce's 'Good to the Grain: Baking with Whole-Grain Flours,' she writes: "These cookies are the size of your palm, with thick, chewy edges, soft centers, and big chocolate chunks. It's surprising just how delicious this whole-wheat version of an old classic is." Ditto from me. I am transcribing this recipe almost verbatim; I didn't change a thing. Except for using salted butter without decreasing the amount of salt called for. Which I recommend doing (of course).

Total time: 45 minutes
Yield: 30 cookies

Ingredients

    Dry mix:
    3 cups whole-wheat flour
    1 1/2 teaspoons baking powder
    1 teaspoon baking soda
    1 1/2 teaspoons kosher salt (or half as much table salt)

    Wet mix:
    8 ounces (2 sticks) cold butter (I used salted), cut into half-inch pieces
    1 cup brown sugar
    1 cup sugar
    2 eggs
    2 teaspoons vanilla
    8 ounces bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces (mine was semisweet; I imagine you could just use chocolate chips and it would be fine)

Directions

  1. Place 2 racks in the upper and lower thirds of the oven and heat it to 350 F. Line 2 baking sheets with parchment.
  2. Sift the dry ingredients into a large bowl.
  3. Combine the butter and sugars in the bowl of a standing mixer fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Use a spatula to scrape down the sides of the bowl.
  4. Add the eggs to the butter/sugar mixture, one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl, then add the chocolate and mix on low speed until combined.
  5. Scoop mounds of dough about 3 tablespoons in size (I used a scant 1/4-cup as a measure) onto the baking sheets, leaving 3 inches between them.
  6. Bake the cookies for 16 to 20 minutes, rotating the sheets top to bottom and back to front halfway through, until the cookies are evenly dark brown. Transfer the cookies, still on the parchment, to the counter to cool. Eat warm or, ideally, no later than later the same day -- though they're good for a couple of days.

Recipe Note: I baked half the batch of dough, then shaped the rest into a thickish log, wrapped it in plastic wrap, and stored it in the fridge. A couple days later I sliced the cookies about 3/4-inch thick, and baked -- shortening the baking time a bit. These were less chewy, but still totally excellent.

Read more about Catherine making Chocolate Chip Cookies with her family.

See more recipes from Catherine Newman at her "Dalai Mama Dishes" blog.

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