Eat at Home: Delicious Whole Wheat Chocolate Chip Cookies. No Kidding.

First off, nobody is saying this is a healthy cookie. It’s neither low-fat nor low-calorie nor low-sugar. None of that is the point.

“What is the point?,” you ask. Well, part of it is that there’s some actual nutrition involved, and even more crucial is that these guys are delicious. They’re crisp, grainy in a good way, and a little salty with an appeal similar to that of McVities Digestives.

Perfect for the texture obsessed.

Being a big fan of whole grains, I’m always scouting for promising whole wheat cookie recipe, but almost all of them take a half-and-half approach—equal parts white and whole wheat flour—which seems gutless to me. I mean if you’re going to do it, then just do it. And that’s what this recipe does.

No pussyfootin’ around with the complex carbs here. I’m talking 100% whole wheat flour, baby.

The blessed recipe I used is from Kim Boyle’s Good to the Grain cookbook, which I will be purchasing pronto. I found it on Molly Wizenberg’s popular blog Orangette while looking for a way to break in my new stand mixer.

The cookies are quick and easy to make, and so far everyone who’s tried them has been really into them.

Here’s what you need:

3 cups of whole wheat flour

1 1/2 tsp of baking powder

1 tsp of baking soda

1 1/2 tsp of kosher salt (go get some, it makes a difference)

2 8 oz sticks of cold unsalted butter (cut into half-inch cubes)

1 cup of dark brown sugar

1 cup of sugar

2 large eggs

1 tsp of vanilla extract

8 oz of bittersweet chocolate chips

Here’s how you do it:

Preheat oven to 350. Place one wire rack on the bottom third of the oven and one at the top third of the oven.

Step 1. Combine and whisk together all the dry ingredients (minus the chocolate chips): flour, baking powder, baking soda, and kosher salt. Set aside.

Step 2. In a stand mixer or with a hand mixer, using a paddle attachment, blend the butter and sugars together for about two minutes. Use a low setting and be thorough.

Step 3. Add the eggs one at a time, making sure each is well blended before adding the next.

Step 4. Drop the vanilla in. Blend some more, then scape the sides of the bowl.

Step 5. Dump the flour mixture into with the wet stuff and blend. Don’t overdo it—it just needs about a minute.

Step 6. Chocolate chip time. Pour ’em in and blend again until you have a nice, even batter with everything all mixed in.

Step 7. Use an ice cream scoop to drop the batter onto a cookie sheet that’s either lined with parchment paper or buttered. This recipe makes about 20 giant cookies, so if you want smaller cookies use about a tablespoon and a half. Oh, and give them space because they spread out a lot. Orangette recommends 3 inches apart and about 8 cookies per sheet. I flattened mine so that they would be crispy.

Step 8. Place them in the oven. If you’re doing two sheets at a time, place one on the top rack and one on the bottom. If you’re just doing one, place it on either rack. Set your timer for 8 minutes. When time is up, switch the sheets to the opposite rack. Bake for about 8 more minutes or until cookies are golden brown.

Enjoy!

-Valentina