Whole Wheat Chocolate Chip Cookies
Dry Mix:
  • 3 cups Whole Wheat Pastry Flour(I used Hard White Wheat Pastry Flour)
  • 1.5teaspoons baking powder
  • 1 teaspoon baking soda
  • 1.5teaspoons kosher salt(I use Diamond Crystal)
Wet Mix:
  • 8 oz cold unsalted buttercut into 1/2
  • 1cup dark brown sugar
  • 1cup sugar
  • 2 eggs
  • 2teaspoons real vanilla extract
  • 8oz bittersweet chocolateroughly chopped into 1/4
Dry Mix:
  1. Preheat oven to 350 degrees. Line two baking sheets with parchment or silpat.
  2. Pour the flour out of the bag or container into a bowl and whisk to fluff up a bit. Using the scoop and scrape method measure out the flour into another bowl. Add the remaining dry ingredients and use a hand whisk to mix. Set aside while you prepare the wet mix.
Wet Mix:
  1. Put the butters and sugar into a bowl. Use the mixer’s paddle attachment. Mix on low speed just until the butter and sugars are blended about 2 minutes. Use a spatula to scrape down the sides of the bowl.
  2. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla.
  3. Add all the flour at once to the blended wet mix. Blend on low speed unless you want a flour mask. Mix just until flour barely combines. Scrape down the sides and bottom of the bowl.
  4. Add the chocolate all at once to the batter. Mix on low speed until the chocolate is evenly combined. Again scrape down the sides and bottom of the bowl. If necessary use your hands to fully combine the ingredients.
  5. Scoop out large walnut size pieces of dough and set them about 2″ apart on the lined baking sheets.
  6. Bake for 16 to 20 minutes rotating the sheets halfway through. The cookies will be brown if you use whole wheat flour or deep golden if you use white whole wheat pastry flour. Pull the parchment or silpat off the sheets and onto the cooler counter with the cookies still on them.
  7. The cookies are equally wonderful warm from the oven or completely cooled. I usually make a few right away then I take the rest of the batter and i make a 1-1/2″ diameter snake of dough on a 12″ sheet of plastic wrap. I tightly wrap up the batter and refrigerate or freeze it for use another day. The roll of dough doesn’t have to be perfect. Then I just cut the roll into 3/4″ to 1″ pieces and bake them. No need to push the pieces flat.