I am finally updating! This past weekend I made some whole wheat dark chocolate chip cookies for my relatives who came to visit from down under (Australia). I’ve made these before and were a great hit, so why not make them again. These cookies are SUPER yummy (I could eat 4-5 in one sitting)! The recipe calls for whole wheat flour which gives the cookie a nutty taste without the nuts. I’m sorry for the lack of pictures on this update, but I find it hard for me to bake and take photos at the same time. I’ll be working on it!
Salty Dark Chocolate Whole Wheat Chocolate Chip Cookies
Recipe Via: A Cozy Kitchen
2 cups whole wheat pastry flour
1 2/3 cup bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp sea salt
1 1/4 cups unsalted butter
1 1/4 cup light brown sugar
1 cup, plus 2 tablespoons, granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
16 ounces chopped dark chocolate (at least 60% cacao content)
Sea salt for garnish
1. Sift whole wheat pastry flour, bread flour, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
4. Scoop 6 2-ounce mounds of dough (the size of a golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 15 to 18 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat them .
Some tweaks that I made to the recipe:
- I chose not to use chopped dark chocolate, I just purchased the Ghirardelli Dark Chocolate Chips & Andes Mint Chocolate pieces. Before mixing the chips in, I divided the dough in half and added the Ghirardelli Chips into one bowl dough and the other half I added the Andes Mint Chocolate pieces. The Andes Mint cookies were a hit! The perfect amount of mint! Definitely try it if you have some laying around.
- I only refrigerated the dough for 2 hours. Only because I am super impatient and couldn’t wait to eat the cookies. The one problem I had was that the dough definitely didn’t come together as easily, so I had to shape the cookies with my hands rather than using my cookie dough scooper, so you should definitely wait a little longer. I also made the cookies into smaller sizes rather than the suggested golf ball sized cookies.
PS: I got too excited about baking the cookies and forgot to sprinkle the sea salt on top of the dark chocolate cookies. OOPS! Came out perfect nonetheless!