Your favorite chocolate chip cookie, made with white whole wheat flour. Still moist, chocolatey and delicious!
Chocolate chip cookies, the ultimate comfort food. And although I’ll nod my head to the classic, this goes a step beyond that back of the bag recipe. It is not my usual chocolate chip cookie recipe. I spent a bit of time tweaking and testing to make these work with whole wheat flour. The result is a thick, chewy, moist cookie with buttery edges.
Everyone wants to help mix cookies. As soon as I even have the thought, there are four sweet faces asking what they can do to help. Where do they go when I am peeling potatoes?
For me, chocolate chip cookies can be a motivator. In fact, right now I am looking at the cookie goodness while I write this post. No cookie for me until it’s done 😉
I used a bit of cornstarch with the flour, which helps to lower the protein level and get it a little bit closer to whole wheat pastry flour. I like whole wheat pastry flour, but I rarely have it on hand. So this is a close approximation. I also use the cornstarch trick when I don’t have any cake flour on hand.
I used baking powder in addition to the baking soda. Baking powder helped to give them an extra poof before leveling out, and I like my cookies to be thick. Baking soda aids in browning, and also gives it that classic chocolate chip cookie taste.
This makes a pretty large batch of cookies, and I made them bigger to resemble bakery cookies. Specifically I used a size 20 cookie scoop.
I think it’s about time to go get one 🙂
- 3 Cups (13.5 Ounces) White Whole Wheat Flour
- ¼ Cup Cornstarch
- 20 Tablespoons (1¼ Cup or 10 Ounces) Unsalted Butter, Softened*
- 2 Large Eggs
- 1 Cup (7 Ounces) Brown Sugar
- ¾ Cup + 1 Tablespoon White Sugar
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- ¾ Teaspoon Salt
- 1 Teaspoon Vanilla Extract
- 2 Cups Chocolate Chips
- Cream together the butter, brown sugar and sugar. Scrape down the sides and bottom of the bowl. Add in the eggs, one at a time, then the vanilla extract. Stop and scrape the bowl again. In a separate bowl whisk together the flour, cornstarch, baking soda, baking powder and salt. Add the dry ingredients to the butter mixture. Gently stir until just combined. Be careful not to overmix, or you may have tough cookies. Refrigerate dough for 30 minutes or up to overnight.
- Preheat oven to 350 degrees.
- Scoop out large (2 Tablespoons) balls of dough and place them on a parchment paper lined cookie sheet. The cookies will spread a bit, so leave some space between them. Bake for 12-14 minutes. The edges should have started to brown, but the middle may still look underdone. Remove from oven - and I give the pan a whack on the counter to flatten the cookies. Allow to cool for a few minutes on the pan then transfer to a cooling rack. Store in an airtight container.