Tuesday, February 10, 2015

Chocolate Chip Cookies for Cookie Lovers

Hearty Chocolate Chip Cookies
These cookies have become my most favorite type of Chocolate Chip Cookie.  I am always searching for a chocolate chip cookie that is mostly crunchy but slightly chewy at the same time.  Ideally I want it to be filled with chocolate chunks of various sizes and would like the overall cookie consistency to be "hearty".  My kids adore my go-to recipe that is filled with lots of chocolate chips and made using traditional white flour.  This cookie is made with 100% whole wheat flour.  The overall flavor and texture is unmatched by a white flour cookie.  This cookie is the perfect combination of hearty, crunchy, chewy, & chocolate.  I have tried a few different brands of whole wheat flour and did not like this cookie nearly as much with the other brands.  The Daisy brand is my top choice for 100% Whole Wheat Flour.  I found it at My Organic Market.  The original recipe says that the cookie tastes best warm and best eaten the same day.  I agree that it tastes great warm but just as good if not better when cooled ---and these are just as good the day after.  Oh, another great thing about these cookies is the easy clean up!  You need to line your pan with parchment because there is lots of chocolate that might stick otherwise.  Then when cookies are done you just slide the parchment off  the pan and allow cookies to cool on parchment on the counter.  No need for cookie cooling racks  --no clean up!  I love that soooo much.

Whole Wheat Chocolate Chip Cookies
slightly adapted from Kim Boyce's Good to the Grain

3 cups Daisy Brand 100% whole-wheat all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1 cup dark brown sugar
1 cup sugar
2 eggs
2 teaspoons pure vanilla extract
8 ounces bittersweet chocolate, chopped into 1/4- and 1/2-inch pieces
Place two racks in the upper and lower thirds of the oven and preheat to 350°F. Line two baking sheets with parchment.  Put flour, soda, salt into a bowl and stir together with a fork.
Add the butter and the sugars to the bowl of a standing mixer fitted with a paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is just combined, about 30 seconds. Add the chocolate all at once to the batter. Mix on low speed until the chocolate is evenly combined. Use a spatula to scrape down the sides and bottom of the bowl to fully mix all the ingredients.

Scoop dough (I used a large size 20 scoop) onto the baking sheet, 6 scoops to a sheet.  Bake the cookies for 20 minutes, rotating the sheets halfway through, until the cookies are evenly dark brown. Transfer the cookies, still on the parchment, to the counter to cool.