Whole Wheat Chocolate Chip Cookies

We had a yard sale with friends over the weekend. It was a long, slow five hours.  And sticky.

Riley and Bennett (my friends’ children) capitalized on the situation with cold lemonade. Gabriella helped sell. I made chocolate chip cookies with the agreement we would all split the profits. And because I knew many of the cookies could end up in Bennett’s and Riley’s stomachs (and they did) I made them with whole wheat flour.

The people at King Arthur Flour describe this cookie as chewy. They weren’t the bendy kind of chewy, but rather soft and puffy. Our customers seemed surprised to learn they were eating whole wheat. The cookies certainly didn’t scream “healthy,” but did have terrific whole wheat flavor. They were also made with brown sugar, vanilla, butter and surprisingly, cider vinegar. A bit of espresso powder was optional. The recipe calls for 18 ounces of chocolate chips. I used 12, because that’s what I had and didn’t feel like running out for more. Next time I’ll use the full 18 ounces. Really, you can’t have too much chocolate.

By early afternoon, all 30 of the cookies were gone. If only I’d had better luck selling my blue martini glasses.

Soft Whole Wheat Chocolate Chip Cookies
King Arthur Flour’s Whole Grain Baking

3/4 cup (6 ounces) unsalted butter
1 cup (7 1/2 ounces) packed light or dark brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon espresso powder (optional)
1/4 teaspoon baking powder
1/3 cup (3 5/8 ounces) light corn syrup or brown sugar corn syrup
1 tablespoon cider vinegar
2 large eggs
2 1/4 cups (9 ounces) traditional whole wheat flour
3 cups (18 ounces) semisweet of bittersweet chocolate chips

In a saucepan or microwave-safe bowl, melt the butter, then stir in the sugar. Heat until the mixture is just beginning to bubble. Remove it from the burner or microwave, transfer it to a medium bowl and allow it to cool to lukewarm.

Stir in the vanilla, salt, baking soda, espresso powder (if using), baking powder, corn syrup and vinegar. Add the eggs, beating well after each addition, then the flour, stirring to combine, and finally mix in the chips. Refrigerate the dough, covered, overnight.

Preheat the oven to 375 degrees F. Lightly grease 2 baking sheets or line with parchment paper.

Drop the dough by tablespoonfuls onto the prepared baking sheets. Bake the cookies, reversing the pans midway through (top to bottom, bottom to top), until they’re just beginning to brown around the edges, 12 to 13 minutes. Remove the cookies from the oven and allow them to cool completely on the pan, using a turner to loosen them after 5 minutes.

Makes 30-40 cookies


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