Chocolate Chip Cookies
- 3 cups whole-wheat flour (13.5 oz)
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp kosher salt
- 8 oz unsalted butter, cut into 1/2 inch pieces (8 oz)
- 1 cup dark brown sugar (6.5 oz)
- 1 cup sugar (7 oz)
- 2 eggs
- 2 tsp vanilla extract
- 8 oz bittersweet chocolate, roughly chopped into 1/4 and 1/2 inch pieces (8 oz)
Photos (3)
Reviews
Great! This is a hearty cookie with a chewy, toothsome texture. The first batch (unchilled dough) came out thin and chewy with crispy edges. As expected, I found that my second batch came out thicker and chewy after an hour chilling time. I halved the recipe successfully and added lightly salted peanuts to some of the dough. They disappeared quickly!
Report
I did cut down on the salt, delicious!
Report
Phenomenal cookies. Like the other reviewers have said, these are fantastic. The whole wheat doesn't make them dense, and adds a slightly nutty flavor which goes very well with the chocolate and butter. I rank these right at the top of my chocolate chip cookie chart, easily equal to the NYTimes recipe or Thomas Keller's cookies from Ad Hoc at Home.
Report
Excellent cookies - no one tasted the secret ingredient whole-wheat flour. I made only half a batch (i.e. 10 cookies) and they were gone within hours.
Report
These cookies are knockouts (like most of the recipes in the book I've tried thus far). The recipe as written produces a great cookie. After reading a bit more of the book I was bold enough to try some substitutions, my favorites include: 1/2 cup Quinoa flour and 2 1/2 cups whole-wheat flour, 1 tsp sea salt in place of the kosher salt, and butter flavored shortening in place of the butter (this idea came from Cookwise, you get a cakier cookie).