Monday, April 14, 2014

milling mondays: whole wheat chocolate chip cookies

This weekend I decided to make some good ole chocolate chip cookies. And they were GOOD! These whole wheat cookies are crunchy yet soft and they have a hint of salt making them just a little more interesting than most chocolate chip cookies. And they are of course filled with chocolate goodness. YUMM. 

Whole Wheat Chocolate Chip Cookies
recipe adapted from babble

8 1/2 oz whole wheat pastry flour (soft wheat berries)
8 1/2 oz whole wheat bread flour (hard wheat berries)
1 1/2 tsp baking powder
1 1/4 tsp baking soda
1 1/2 tsp coarse salt
1 1/4 cups unsalted butter
10 oz brown sugar
8 oz granulated sugar
2 eggs
2 tsp vanilla extract
6-8oz bittersweet chocolate chips (dark chocolate, I used 60%)
6-8oz milk chocolate chips


If you mill your own flour, grind your soft wheat berries on the pastry setting for the pastry flour.
Then grind your hard wheat berries on the bread setting for the bread flour. I of course use my WonderMill. Sift the flour twice in order to make the cookies less dense. Since you will be sifting the flour make sure to grind a little more flour than you need since you will be removing some of the bran. 

Mix together the flours, baking powder, baking soda, and salt.

In a stand mixer cream together the butter and sugars. 

Add in one egg at a time mixing well in between each.

Then add the vanilla extract. 

Add in the flour mixture and let it mix until just combined. 

Finally, add in the chocolate chips. 

Refrigerate the dough for about 24 hours, no longer than 72 hours. If you need to make the cookies right away or only after a couple of hours of chilling ... then that is ok too. I have made it both ways, and they are both YUMMY (the texture is slightly different when chilled longer). 

When you are ready to bake, preheat the oven to 350F.

Bake the cookies around 12-15 minutes until golden brown, but still soft. 

Let them cool on a rack.