I have been wanting to try this recipe for Whole Wheat Chewy Chocolate Chip cookies ever since I went to the King Arthur Flour Baking Demonstration quite a few months ago. This recipe was included in the booklet they handed out after the demonstration.
I wanted to try it because it only uses whole wheat and because it is for a chewy cookie, which I prefer over other textures when it comes to cookies.
We had some new neighbors move in a couple weeks ago and I thought it would be the perfect time to bake the cookies and share them. Plus, my neighbor had already told me that she had a wheat grinder and made her own bread, so I had a feeling her family would appreciate the whole wheat-y "ness" of these cookies.
I read the recipe ahead of time, so I knew to mix the dough up the night before. It made it really easy to just take out the dough and bake up the cookies the next day.
My neighbors loved these! We really liked them too. Of course you can taste the whole wheat, but we all liked it that way. Give them a try!
KA’s Whole Wheat Chewy Chocolate Chip Cookies
3/4 cup (1 ½ sticks, 6 ounces) unsalted butter
1 cup (7 ½ ounces) packed light or dark brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/3 cup (3 ½ oz) light corn syrup or brown sugar corn syrup
1 tablespoon apple cider vinegar
2 large eggs
2 1/4 cup (9 ounces) traditional whole wheat flour
2 2/3 cups (16 oz) bittersweet or semi-sweet chocolate chips
Place butter in a saucepan and heat over medium until it melts. Add the brown sugar to the hot, bubbly, butter and turn off heat. Stir sugar and hot butter in saucepan, allowing sugar to dissolve slightly from residual heat. Pour into a mixing bowl and let cool for about 30 minutes (or to room temperature)
Stir in the vanilla, salt, baking soda, baking powder, corn syrup and vinegar. Add the eggs, beating well after each. Add flour, stirring to combine, and then mix in the chips. Cover dough and chill overnight.
Preheat the oven to 375 degrees F.
Line 2 baking sheets with parchment or Silpat.
Drop the dough be rounded tablespoonfuls onto the prepared baking sheets. Bake the cookies (reversing the pans midway through, top to bottom, bottom to top…if you are baking more than one sheet at a time) until they are just beginning to brown around the edges, 12 to 13 minutes. Remove from oven and allow to cool completely on the pan.
Remove with spatula.