Whole Wheat Chocolate Chip Cookies
Adapted from Good to the Grain, by Kim Boyce. Boyce writes that “this dough is made to go straight from the bowl into the oven” (just be sure to use cold butter), but I followed a tip from Molly Wizenberg, of Orangette, and chilled the pre-scooped dough. I’ve let the dough age anywhere from 18 hours to a whole week. I really like the way these mature dough balls bake up, fat, and tall, and rich in flavor, so I prepare the dough, scoop it into individual cookies, and store them in the fridge on a baking sheet wrapped in plastic. Then, when the mood strikes, I bake them off a cookie or two at a time. Boyce breaks down her ingredient list into two categories, “dry mix” and “wet mix.” I like that, since it helps me organize my brain and my bowls before I get started. A note about the dry ingredients: Boyce has you sift them into a bowl, but I whisk them together, instead.
- Dry Ingredients
- 3 cups whole wheat flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons kosher salt
- Wet Ingredients
- 2 sticks (8 ounces) cold, unsalted butter, cut into ½-inch cubes
- 1 cup dark brown sugar
- 1 cup sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 8 ounces bittersweet or semisweet chocolate (I use Scharffen Berger, 62%), roughly chopped into ¼- and ½-inch pieces
- Sea salt flakes for finishing (I use Maldon)
- (If you plan on baking these cookies right away, preheat your oven to 350 degrees and line two baking sheets with parchment.)
- Whisk together the dry ingredients in a large bowl.
- Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment, and mix on low speed until just blended. (It should take about 2 minutes.) Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating until each one is incorporated. Mix in the vanilla.
- Add the flour mixture to the bowl, and blend on low speed until the flour is just incorporated. If there are any small pockets of flour lurking in the dough, rub them in with your fingers. (Much better, Boyce says, than over-mixing.)
- Scoop the dough—about 3 tablespoons per cookie—onto the baking sheets. I use a 1½-tablespoon ice cream scoop and pile one level scoop on top of another for added height. If you’re going the chill-now-bake-later-route, you can crowd them all onto a single sheet so that they’ll take up less room in the fridge. (You’ll remove the two or three or however many cookies to a separate sheet when you’re ready to bake them.) If you’ll be baking the cookies right away, you’ll need about 3 inches between them.
- Just before baking, press a few flakes of salt into each dough ball. Boyce suggests a baking time of 16 to 20 minutes at 350 degrees. My chilled dough takes an even 20. If you’re baking up a bunch at a time, rotate the baking sheets halfway through. Transfer the cookies, still on the parchment, to the counter to cool. Repeat with the remaining dough.