Kim Boyce’s Whole Wheat Chocolate Chip Cookies
This post is going to have a few opening caveats.
Firstly, I realize that baking up a batch of chocolate chip cookies goes against the somewhat honest intentions I mentioned earlier about using fresh summer produce and keeping away from the oven. But, at least for this moment, that is neither here nor there. Moving on.
Secondly, I hope you recognize these cookies. They’re from Kim Boyce, and they’ve been endlessly featured on the internet, most notably through my own experience here, here, here, and here. I’m happy to continue that cycle, because as Talley said, this is the type of recipe you have to love and then pass on.
To be honest with you, I’m not one for recipes-made-internet-sensations, and especially when that recipe is for chocolate chip cookies. (That’s a conversation for another post, but let’s just say chocolate chip cookies usually are not for me. Too chocoaltely, too crunchy, too cliche.) But when I had a hankering to have some treats lying around the house last week, I finally decided to give this recipe a try. Because, you know, it’s not like I hadn’t gotten constant reminders from the blog world that I should do just that.
I’m glad I did, and I’m now happy to say that this recipe is what they call a “keeper.” I’ve only ever found one other homemade chocolate chip cookie recipe that I’ve approved of (once again, that’s a conversation for another day), and this one will always be for those days when I want thick, chewy, darker and deeper-flavored chocolate chip cookie to dip in a glass of cold milk. Which, in case anyone is keeping a record, would be just about every other day if I didn’t have a sense of will power. But, because I have portioned-out scoops of the dough in a ziploc-bag in the freezer, I can pretty much have fresh-baked cookies whenever I’d like and do just that anyway.
I will make a quick note that don’t read the “whole wheat” in the title and immediately associate that with “healthy.” These cookies are made like all good ones are: with a good dose of butter, and a good amount of sugar. Yes, the complete use of whole wheat flour here does boost the nutritional profile of the cookies, but I think most of all I like the flavor and texture it brings to the final cookie.
So, if you’ve seen this recipe lingering persistently around the internet, and have hesitated to try it out, this is your reminder! If by some rare and odd chance you haven’t come across this recipe before, here is your first boost of encouragement to get in on this one trend. And if you’ve made them (and consequently loved them, I’m guessing), then congratulate me! I’ve joined the Kim Boyce Whole Wheat Chocolate Chip Cookie fan club, and I’m proud of it.
One Year Ago: Blueberry Crumble Pie
Whole Wheat Chocolate Chip Cookies
Adapted slightly from Kim Boyce’s Good to the Grain
Makes about 18 to 20 big cookies
I changed the process of how these cookies are made, just slightly. Taking a hint from Molly, I decided to go the route of freezing the cookie dough in pre-formed balls first before baking. Because of that, I creamed the butter at room temperature, rather than chilled, since the dough would be chilled first before baking anyway (room tempurature butter is a lot, a lot easier to cream than cold butter). Also, I used chocolate chips, but I really want to try making them with chocolate shards, cut straight from a hunk of chocolate. Go ahead and use what you like, or have on hand. Also! Importantly, let these cookies cool all the way. That’s when the soft and chewy develop.
3 cups whole wheat flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 sticks (16 tablespoons) unsalted butter, at room temperature or slightly softened
1 cup lightly packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
8 ounces bittersweet or semisweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces, or chips (see note)
Whisk the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together until blended and fluffy, about 1 minute. Add eggs one at a time, beating well and scraping the side of the bowl after each addition. Beat in the vanilla. Add the flour mixture, and blend on a low speed until the flour is just incorporated. Do not overmix. Add the chocolate shards or chips, and blend on low speed until mixed, about 15 seconds.
Scoop mounds of the dough roughly 3 tablespoons in size onto a greased or parchment-lined baking sheet, and place in the freezer to chill completely, at least one hour. Once chilled, you can store the portioned-out scoops in a ziploc bag in the freezer and bake off as many as you’d like, whenever you want.
Once ready to bake, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place frozen portions of the dough on the sheet, making sure to leave about 3 inches between each cookie. Bake cookies for 17 to 18 minutes, until the cookies are browned along the edges but still look a little under-cooked and gooey in the middle. Let cookies cool on the baking sheet, until completely cool. Trust me, it’s worth it to wait!
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