Tomorrow, Daniel leaves on a business trip and will be gone for almost a week. I decided to bake him cookies to take with him.
Kim Boyce's whole wheat chocolate chip cookies are a new favorite of mine. They're substantial, a bit heftier than their white flour brethren, but delicious in a subtle, toasty way. Since I made my first batch a week and a half ago, these cookies have really grown on me. I took a dozen with me to a casual dinner and within 10 minutes, the cookies were gone. Always a good sign.
Whole Wheat Chocolate Chip Cookies, slightly adapted from Kim Boyce's Good to the Grain
3 cups white whole wheat flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. kosher salt
2 sticks unsalted butter, room temperature
2 cups lightly packed dark brown sugar
1 cup granulated sugar
2 large eggs
1 tsp. vanilla extract
9 oz. bittersweet chocolate chips
Flakey salt, such as Maldon
Preheat oven to 350F. Line two baking sheets with parchment paper.
Combine flour, baking powder, baking soda, and salt in a bowl and set aside.
Put butter and sugars in a bowl (use either a stand mixer or a hand mixer, depending on what you've got) and mix on low speed until the butter and sugars are blended. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Add the flour mixture to the bowl and beat until just incorporated. At the chocolate and mix until chips are evenly distributed. Make sure all the flour has been absorbed.
Use an ice cream scoop to form mounds of dough and space them three inches apart on the cookie sheets. Sprinkle each cookie with a pinch of salt. Bake the cookies for 15-18 minutes, rotating the cookie sheets halfway through. Transfer the cookies to a rack to cool.
yield: 26 cookies