Whole wheat chocolate chip cookies, part 7

Chocolate chip cookie project, part 7

This recipe is really close to my ideal — it produced thick, soft cookies with crispy edges and plenty of chocolate flavor inside. Instead of all butter, I used half butter and half shortening (Spectrum Naturals Organic All Vegetable Shortening) and this combination plus freezing the shaped dough resulted in the texture I’ve been seeking.

This recipe will likely be my go-to chocolate chip cookie recipe. I also loved the Cooks Illustrated recipe, and will keep that one in mind when I want a thinner, chewier, more richly-flavored chocolate chip cookie. If I could make one improvement to this one, it would be to make it softer because the day after baking it gets a little dry. Next time, I’d add a tablespoon of milk or cream, and adjust the proportions of granulated and dark brown sugars.

Next up for my cookie mastery project is to either go back to work on the oatmeal raisin cookie, or revisit my snickerdoodles from childhood.

Whole Wheat Chocolate Chip Cookies

  • Servings: 20 cookies
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Ingredients

  • 6 ounces freshly-milled hard white wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 56 grams butter, softened
  • 48 grams shortening
  • 75 grams granulated sugar
  • 75 grams dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup Guittard Extra Dark Chocolate Chips

Instructions

Mix together the flour, baking soda, and salt in small bowl.

In a separate stand mixer bowl, cream the butter, granulated sugar, brown sugar, and vanilla extract. Add egg and beat until smooth. Gradually mix in the flour mixture, stopping before it’s fully incorporated and finish with a spatula by hand so it doesn’t get over-mixed. Stir in chocolate chips.

Using a medium cookie scoop, form balls, place on a cookie sheet, and flatten slightly so they’re fat disks. Cover with plastic wrap and freeze. Once frozen solid, preheat the oven to 450° with one rack in the upper part of the oven and one rack in the lower part. Keep the dough in the freezer so it’s nice and solid when baked.

Place dough balls three inches apart on a parchment-lined baking sheet. Bake for 3-4 minutes on the top rack, then move the baking sheet to the lower rack and bake for 1-3 more minutes. Using this method, mine browned nicely on top and bottom while being soft in the center.

Cool on baking sheet for a couple of minutes, then move to a wire rack to cool completely.

If baking another batch, use a cool cookie sheet so the cookies don’t spread too much.

The rest of the dough balls can be bagged and stored in the freezer and baked up whenever you want fresh cookies.

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