Our friend Shawn just had a birthday. Unfortunately, it coincided with a major breakdown in his bracket, his NCAA basketball tournament bracket, that is. This breakdown also meant that he owed several people steak dinners. I thought it was a shame to lose a bet on your birthday, so I wanted to cheer him up.
Hmmm…what to do. Cookies! That always works for me, especially if they have chocolate. Wait, I know he and his girlfriend try to watch what they eat…I’ll use whole wheat flour! That should relieve some the guilt. Don’t worry…I didn’t skimp on the butter. Or the chocolate chips.
Whole Wheat Chocolate Chip Cookies
Makes 2 dozen
Modified from Good to the Grain
3 cups whole wheat flour
1 1/2 tsp baking powder
1 tsp baking soda
1 1/2 tsp kosher salt
1 cup cold unsalted butter, cut into 1/2-inch pieces
1 cup brown sugar
1 cup white granulated sugar
2 tsp vanilla extract
12 oz chocolate chips
Place two racks in the upper and lower thirds of the oven and preheat it to 350 degrees F. Line two baking sheets with parchment paper.
Sift the dry ingredients into a large bowl. You can add any bits of grain that remain in the sifter.
Add the butters and sugars into the bowl of your mixer and on low speed, mix just until blended.
Add the eggs 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 just combined. Scrape the sides of the bowl, if necessary.
Add the chocolate chips and mix on low speed until combined. The dough will be very thick. You may need to use your hands to finish incorporating all the ingredients.
I used my hands to scoop out the dough, 3 to 4 Tbsp worth, placing them 6 to a baking sheet.
Bake the cookies for 18 to 20 minutes, rotating the baking sheets for each shelf halfway, until the cookies are evenly browned. Cool the cookies on a cooling rack and repeat with the remaining dough.