Adventures of an unfussy foodie.

August 14, 2012

Whole Wheat Chocolate Chip Cookies


[sniff sniff]

Do you smell that?

Back to school is in the air.

[sniff sniff]

Yep. Definitely.

When I think about school starting, I think about chocolate chip cookies.

Is it just me?


I am super happy that no one in this house is going back to school any time soon. (Because hubby and I are DONE with school, and because my little guy is getting big, but thank heaven he's not growing up THAT quickly.) A lot of things have turned out differently than I always imagined they would since becoming a parent, so I can't guarantee that I will live up to the picture in my head. But I have always pictured having some homemade cookies waiting for my kids when they come home from school on the first day of the school year.

I hope I can make it happen. I'm all about little traditions.

These cookies are really fabulous. They have a fantastic chewiness courtesy of the whole wheat flour, and I love the crackly top they get in the oven!

I "age" my dough by letting it hang out in the fridge for 24 hours or more before baking, which I think would be fun to do with the kids -- make it a tradition to mix up the dough the day before school starts, then bake them up fresh the next day and have them waiting for eager little hands. But that is completely optional, so bake at your leisure.

And have a glass of milk handy.
Chocolate milk -- it's a big day, after all. ;D



Whole Wheat Chocolate Chip Cookies
PRINTABLE RECIPE

Ingredients:
3 c. whole wheat flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. kosher salt
2 sticks (1 c.) unsalted butter, cold, and cut into 1/2" cubes
1 c. lightly packed dark brown sugar
1 c. sugar
2 large eggs
1 tsp. vanilla extract
8 oz. bittersweet chocolate, roughly chopped into chunks, or bittersweet chips

Directions:
If baking the same day, preheat oven to 350° before mixing up the dough.

In a medium-sized bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, and with the mixer on low speed, mix together the butter and sugars just until blended, about 2 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition, then add 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. Stir in the chocolate on low speed or by hand until evenly combined. 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 incorporated.

If you want to "age" your dough, or just don't want to bake that same day, cover tightly with plastic wrap and store in the refrigerator until ready to bake.

When you want to bake the cookies, scoop mounds of dough about 3 tablespoons in size (I like my #40 scoop for this) onto parchment lined or greased baking sheets, leaving about 3 inches between each cookie.

Bake 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.





1 comment:

  1. These look soooooo good. Have just shared on facebook and will pin next. Yum.

    ReplyDelete

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