As promised, here is a recipe for whole wheat chocolate chip cookies. What I like about these cookies is the mix of nutty flavors from the wheat pastry flour and walnuts. The evaporated cane juice crystals seem to add a little flavor too. You could substitute granulated, but the cookies are actually better with the crystals.
Whole Wheat Chocolate Chip Cookies
- 1 1/4 cups 170 grams whole wheat pastry flour (spoon and sweep)
- 1/4 teaspoon baking soda
- 1/2 teaspoon Morton kosher salt
- 8 tablespoons cold unsalted butter cut into 1 inch chunks
- 1/4 cup evaporated cane juice crystals or just granulated sugar
- 1/2 cup dark brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup bittersweet chocolate chips
- 2/3 cup toasted walnuts coarsely chopped
- Preheat oven to 350 degrees F. Have ready a couple of cookie sheets.
- Stir together the flour, baking soda and salt; set aside.
- Beat the cold butter with an electric mixer until creamy. Add both sugars and beat for another 2 minutes, scraping down sides of bowl. Beat in the vanilla and egg, beating only for about 30 seconds. By hand, stir in the flour mixture. When flour is almost incorporated, stir in the chocolate chips and walnuts and stir until flour is completely mixed.
- Drop by rounded tablespoons and bake for 12 minutes on ungreased cookie sheets.