Last year pastry chef Kim Boyce published Good to the Grain, a cookbook about baking with whole grains. Since the cookbook’s release food bloggers have been singing the praises of Boyce’s Whole Wheat Chocolate Chip Cookies. When I saw a picture on 101 Cookbooks of the Whole Wheat Chocolate Cookies cooked in a cast iron skillet, my resolution to bake fewer cookies and sweets this year suddenly vanished. Rereading a post—“I am Sold”—on Orangette about the same Whole Wheat Chocolate Chip Cookies sealed the deal: these were going to be the next cookies into my oven.
The cookies deserve every single commendation they’ve received. They are nutty, chewy and oh-so-tasty. More than once I’ve decided to eat just half a cookie, but discovered it was near impossible to neglect the other half. If you’re skeptical and think the texture of the cookie might be off because they’re 100% whole wheat, fuh-get about it. Just try ‘em. I promise the texture is just as good—maybe even better—than traditional white flour chocolate chip cookies. Go make some cookies and share the whole wheat love.
To make these cookies pizzookie-style in a skillet, check out Heidi’s post on 101 Cookbooks. If you’re curious about using white whole wheat flour or storing the dough in the fridge, read Molly’s notes on Orangette.
Kim Boyce’s Whole Wheat Chocolate Chip Cookies
Recipe via Orangette
3 cups whole wheat flour
1 ½ tsp. baking powder
1 tsp. baking soda
1 ½ tsp. kosher salt
2 sticks (8 oz.) unsalted butter, cut into ½-inch cubes
1 cup lightly packed dark brown sugar
1 cup sugar
2 large eggs
1 tsp. vanilla extract
8 oz. bittersweet chocolate, roughly chopped into ¼- and ½-inch pieces, or bittersweet chips
Position racks in the upper and lower thirds of the oven, and preheat to 350°F. Line two baking sheets with parchment. (If you have no parchment, you can butter the sheets.)
Combine the flour, baking powder, baking soda, and salt in a medium bowl, and whisk to blend.
Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture to the bowl, and blend on low speed until the flour is just incorporated. Scrape down the sides and bottom of the bowl. Add the chocolate, and mix on low speed until evenly combined. (If you have no stand mixer, you can do all of this with handheld electric beaters and/or a large, sturdy spoon.) Scrape down the sides and bottom of the bowl, and then use your hands to turn and gently massage the dough, making sure all the flour is absorbed.
Scoop mounds of dough about 3 tablespoons in size onto the baking sheets, leaving about 3 inches between each cookie. (I made smaller cookies; about 1 inch balls of dough.)
Bake the cookies for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly browned. Transfer the cookies, still on parchment, to a rack to cool. Repeat with remaining dough.
Yield: about 20 big cookies or 36 smaller cookies