I wanted to have some treats on hand because we have family coming to town this week, and first on my list was definitely the Best Cocoa Brownies I had made last fall and loved. Chocolate chip cookies also sounded good, and I remembered this milder-flavored cookie that seemed like it would be a good complement to the over-the-top richness of the brownies.
I made some adjustments to the original recipe — freshly-milled whole wheat flour, reduced butter, adjustments to sugar proportions, cream instead of milk — and came up with this version:
Whole Wheat Chocolate Chip Cookies
Adapted from Thick and Cakey Chocolate Chip Cookies Recipe
Makes 18 medium cookies
- 90 gm butter
- 85 gm dark brown sugar
- 53 gm granulated sugar
- 1 tbls heavy cream
- 1 1/2 tsp vanilla
- 194 gm freshly-milled hard white wheat flour
- 1/2 tsp baking soda
- 2/3 tsp fine sea salt
- 1 egg, room temp.
- 1 c semi-sweet chocolate chips
- Melt the butter and brown sugar together. Then pour into a stand mixer and mix with granulated sugar, cream, and vanilla on medium speed until color lightens.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix into the sugar mixture until blended, then add the egg and mix thoroughly.
- Stir in the chocolate chips.
- Scoop onto a small, parchment-lined baking sheet (they can be placed closed together). Then cover with plastic wrap and freeze. Once frozen solid, place in a plastic bag and store until ready to bake.
- When ready to bake, preheat oven to 450°, with rack in the top third and one in the bottom third of the oven. Place frozen dough balls on a parchment-lined baking sheet and bake on upper rack for 4 minutes. Then rotate and move to lower rack and bake an additional 4 minutes. If they need more time, move them back to the top for a minute or so.
- Cool and store.
Update: I made these again for a New Year’s Eve 2015 get-together, using salted butter, reducing fine sea salt to 1/2 tsp, and Guittard Extra Dark chips (my favorite). They were amazing right out of the oven. The next day, they were OK, but the best flavor is on the day they’re made.
CHOCOLATE CHIP COOKIE PROJECT POSTS
- Chocolate chip cookie project, part 11 - The good butter flavor was sorely missed in this cookie that had canola oil instead
- Chocolate chip cookie project, part 10 - A trial with cider vinegar, but too many flavors going on for my top chocolate chip cookie choice
- Soft and Gooey Whole Wheat Chocolate Chip Pizza Cookie - The secret to a thick chocolate chip cookie that's soft in the middle and crisp on the edges is apparently to bake it in a pan.
- Chocolate chip cookie project, part 9 - Cook's Illustrated recipe modified with less butter and more flour
- Chocolate chip cookie project, part 8 - Thick and cakey, with less butter and adjusted sugar
- Chocolate chip cookie project, part 7 - Classic Toll House with half butter/half shortening
- Chocolate chip cookie project, part 6 - Lots of additions to make soft and thick cookies
- Chocolate chip cookie project, part 5 - The classic Toll House flavor, with baking modifications to make them thicker after baking
- Chocolate chip cookie project, part 4 - Thick and cakey but not sweet and rich
- Chocolate chip cookie project, part 3 - Cook's Illustrated adaptation, decadently rich flavor and texture, but not thick
- Chocolate chip cookie project, part 2 - Thick, but questionable flavor (highly experimental recipe)
- Chocolate chip cookie project, part 1 - Not thick, but surprisingly delicious and rich considering I forgot half of the butter