These cookies may not look exciting, but they're good. Very good.
I have a stockpile of whole wheat flour. My husband mocks it. I haven't been very good about using it, but when this recipe showed up on a couple of my favorite food blogs, I knew that my whole wheat flour's time had come.
The recipe is pretty specific. Usually that bothers me. I'm much more of a cook than a baker because I don't like to be precise. For some unknown reason, I decided to be exact this time. Okay, okay. "Exact" is probably overstating it. I didn't sift the dry ingredients, I used chocolate chips instead of chocolate chunks, and I tinkered with the baking time. But I did everything else. Promise.
Mix the whole wheat flour, baking soda, baking powder, and kosher salt in a bowl. Set aside.
Cream cold, unsalted cubed butter and brown and white sugar.
Add two eggs one at a time.
And some vanilla.
Mix.
Add the dry ingredients and mix until just combined.
I'm a little embarrassed to admit to the whole Internet that we buy chocolate chips in seventy-two ounce bags...
The finished dough.
The original recipe calls for the cookies to bake at 350 degrees for fifteen minutes. That seems a little long to me. I've baked the cookies two ways: for twelve minutes and nine minutes. Twelve minutes turned out cookies that were a little crunchy but not over-baked. Nine minutes turned out cookies that were soft in the middle. I prefer my cookies soft, so lately I've used nine minutes, although I do let the cookies stay on the cookies sheet for about five minutes after they come out of the oven.
Beautiful, delicious cookies with a hint of salt and a fulness of flavor from the whole wheat!
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