While making the chicken piccata tonight I decided to be ambitious and make chocolate chip cookies at the same time. Why whole-wheat? I had a couple of leftover bags of whole-wheat flour sitting around and came across this recipe from Kim Boyce’s Good to the Grain book. What cinched it was the reviews that I had read made it sound like these cookies would be good even though using only whole-wheat flour.
3 cups whole-wheat flour
1 1/2 tsp baking powder
1 tsp baking soda
1 1/2 tsp kosher salt
16 tablespoons (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1 cup packed dark brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
8 ounces bittersweet chocolate, coarsely chopped into 1/4- and 1/2-inch pieces (I only had semi-sweet chocolate so used that)
Position oven racks on top third and bottom third of oven. Preheat oven to 350F.
Add whole-wheat flour, baking powder, baking sode, and salt to a bowl.
Using another bowl, add butter.
Add sugars to butter.
Combine the butter and sugars until just mixed using electric mixer.
Add eggs one at a time and beat until incorporated. Add the vanilla extract.
Add the flour mixture and beat until barely combined. Scrap down sides and bottom of the bowl.
Add the chocolate and beat on low speed until just evenly distributed.
Using an ice cream scoop, create mounds of dough and place on baking sheet. Leave 3″ in between dough or else end up with cookies that spread and touch together (like some of mine). Place baking sheets on the two racks, bake 10 minutes. Then rotate the sheets top to bottom and front to back. Back another 10 minutes.
Remove cookies from the baking sheet and onto a rack to cool.