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Whole-Wheat Chocolate Chip Cookies

Huge, craggy, chewy, and delicious, these cookies are guaranteed to become classics in your kitchen. The whole-wheat flour gives them a rich nuttiness; the heft, caramel glow, and generous chunks of hand-chopped chocolate make them irresistible.

  • Yield: Makes about 20
Whole-Wheat Chocolate Chip Cookies

Source: Whole Living, December 2010

Ingredients

Dry mix

  • 3 cups whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt

Wet mix

  • 8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
  • 1 cup dark brown sugar
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 8 ounces bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces

Directions

  1. Place 2 racks in upper and lower
    thirds of oven and preheat to 350 degrees.
    Line 2 baking sheets with parchment.
    You can butter the sheets
    instead, but parchment is useful
    here because the large chunks of
    chocolate can stick to the pan.

  2. Sift dry ingredients into a large
    bowl, pouring back into bowl any
    remaining bits of grain or other
    ingredients in sifter.

  3. Add butter and sugars to bowl
    of a standing mixer fitted with a
    paddle attachment. With mixer on
    low speed, mix until butter and sugars
    are just blended, about 2 minutes.
    Use a spatula to scrape down
    sides of bowl. Add eggs one at a
    time, mixing until each is combined.
    Mix in vanilla. Add flour mixture to
    bowl and blend on low speed until
    flour is barely combined, about
    30 seconds. Scrape down sides
    and bottom of bowl.

  4. Add chocolate all at once to
    batter. Mix on low speed until chocolate
    is evenly combined. Use a
    spatula to scrape down sides and
    bottoms of bowl, then scrape
    batter onto a work surface and use
    your hands to fully incorporate
    all ingredients.

  5. Scoop mounds of dough about
    3 Tbsp. in size onto baking sheet,
    leaving 3 inches between them, or
    about 6 to a sheet.

  6. Bake cookies for 16 to 20 minutes,
    rotating sheets halfway
    through, until cookies are evenly
    dark brown. Transfer cookies, still
    on parchment, to counter to cool
    and repeat with remaining dough.
    These cookies are best eaten warm
    from oven or later that same day.
    They will keep in an airtight container
    for up to 3 days.

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