I was mostly drawn to the recipe because it’s made entirely with whole wheat flour – that practically makes them health food, right? I used white whole wheat flour, and if you hadn’t told me, I would probably never have guessed these were whole wheat.
By Tracey
100% Whole Wheat Crunchy Chocolate Chip Cookies
from King Arthur Flour
Ingredients:
- 1/4 cup (1/2 stick) unsalted butter, at room temperature
- 1/2 cup canola oil
- 3/4 cup granulated sugar
- 3/4 cup firmly packed light brown sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon instant espresso powder (optional)
- 3/4 teaspoon salt
- 1 tablespoon cider vinegar
- 1 large egg, at room temperature
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups whole wheat flour (I used white whole wheat)
- 1 1/2 cups semisweet chocolate chunks
Directions:
Preheat oven to 350 F. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil, both sugars, vanilla, espresso powder and salt on medium speed until pale and fluffy, about 3 minutes. Add the vinegar, egg, baking soda and baking powder, and continue beating until completely incorporated. Add the flour in two additions, beating just until incorporated. Mix in the chocolate chips until distributed throughout the dough. (Note: the dough will not have the same consistency as traditional ccc dough – it’ll be a bit oily in appearance and feel.)
Portion the dough into balls, each about 1 heaping tablespoon (I used a small cookie scoop to make it easier), and spacing them about 2 inches apart. Bake for about 15 minutes, or until the edges and the centers are set and the cookies are golden brown in color (you can bake them just until the edges are set if you want less crunchy cookies). Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes before removing them to the rack to cool completely.
Makes about 30 cookies.
