You would think that the voraciousness upon which I choose to live would be a set up for disappointment, and sometimes that’s the case.
But most of the time, it absolutely isn’t. I’m the kind of person that keeps a list of movies I need to see, books I need to read, recipes to make, concerts to go to, cities and places to visit, restaurants to try, and things to experience in the form of a bucket list that grows every single day. At any given moment, I try to live my life to the fullest, to make things the best that they can possibly be. I have a very all-or-nothing, no holds barred attitude. I guess you could say I have high expectations. OCD? Probably.
So when I stumbled this recipe for whole wheat chocolate chip cookies what came to mind first was that it was a blatant oxymoron. Strangely, though, it intrigued me.The ubiquitous and adored chocolate chip cookie, in the form of whole wheat? Are you for real, man? This certainly cannot be that good.
Oh, but it is. The flavor of whole wheat flour pairs perfectly with semi sweet chocolate. At first bite, you’ll smell the whole wheat flour, then you’ll be propelled to taste pure warmth and buttery and bitter chocolate heaven. It’s nutty, woodsy, and rustic. Dare I say that it belongs?
You know when something is so delicious that the world stops moving? Yeah, these are that. No doubt you’ll be living to the fullest with this whole wheat wonder.
Whole Wheat Chocolate Chip Cookies
Adapted from Good to the Grain
Makes 3 dozen cookies
3 cups whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
2 sticks cold butter, cut into small pieces
1 cup dark brown sugar
1 cup sugar
2 teaspoons vanilla extract
12 ounces bitter or semi sweet chocolate chips, chunks, or pieces
Preheat oven to 350 degrees. Line two baking sheets with parchment or Silpats.
Whisk the whole wheat flour, baking powder, baking soda and salt together in a medium bowl. Set aside.
In the bowl of a stand mixer (or a large bowl in which you can use a hand mixer), beat the butter and sugars. Once they are creamy, add the eggs and vanilla. Beat to combine.
Add the dry ingredients in two batches and mix. Finally, add chocolate and stir to incorporate.
Scoop balls of dough that are approximately 2 tablespoons each. Bake for about 15 minutes, rotating the pans so that they each spend half the bake time on top and half the time on the bottom.
When the baking time is up, remove the cookies from the sheets and let them cool. Note that these are best eaten straight from the oven or later that same day.
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