I didn’t start the day with any intention of baking more chocolate chip cookies. But the Soft Chocolate Chip Cookie recipe in my latest King Arthur Flour catalog caught my attention. It was for whole wheat cookies, and the unexpected ingredient was cider vinegar. I’ve never run across a cookie recipe that called for cider vinegar, and I wondered what it would do. Would it make the cookie stay soft longer? Does it tenderize the whole wheat? According to the person who wrote the recipe, it was included to counteract all of the sweeteners in the recipe and make them less sweet, while letting those sweeteners improve the texture.
While poking around the internet for more info on this topic, I found a few other similar recipes and settled on Whole Wheat Chocolate Chip Walnut Cookies from Well Plated. I went with this one because I wanted to see what including oat flour would do when combined with my home-milled wheat flour.
Adapted from Whole Wheat Chocolate Chip Walnut Cookies
- 58 g rolled oats, ground fine in the blender
- 140 g freshly-milled hard white wheat flour
- 85 g salted butter (it’s what I had), at room temperature
- 112 g dark brown sugar
- 73 g granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon fine sea salt
- 3/4 teaspoon baking soda
- 1 teaspoon cider vinegar
- 1 large egg, at room temperature
- 1 cup dark chocolate chips (Guittard Extra Dark)
- 65 g chopped walnuts
The King Arthur Flour recipe I was originally going to make called for 1 tbsp of cider vinegar for about the same ratios of sugar, egg, and flour. So I increased Well Plated’s measurement from 1/4 tsp to 1 tsp.
I Followed the mixing instructions from Well Plated, except I scooped out the dough and froze for a few hours before baking. Baked at 450° with a rack in the top and a rack in the bottom third of the oven. Baked 4 min. on top, then rotated pan and baked on lower rack for 4 min.
Right out of the oven, these were soft and spectacular. The middles had that underdone texture that I love. And they’re packed with chips — I actually think I could safely cut back to 3/4 c next time.
The next day, they were slightly drier, yet still soft and chewy. Could just be my mood, but on the second day I didn’t care for the cinnamon as much, and found the cookies to be too sweet, despite the cider vinegar. I’m on the fence about whether make these again or not… It would depend on whether I wanted the classic chocolate chip cookie taste or the more complex flavors of this one.
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