Bran in the cookie bars yesterday, whole grain in the chocolate cookies today. It’s Health Food Week at Cookie Madness! Just kidding, but there does seem to be a trend developing. I need to put a stop to this fast, but first let me tell you about Whole Grain Double Chocolate Cookies.
The recipe is adapted from The Junior League Centennial Cookbook, but I made a few changes including using white whole grain flour. My store sells a brand called Eagle Mills Ultragrain and I’ve grown accustom to using that, but King Arthur makes a white whole wheat that would also work. If you don’t have either, you can use 1 3/4 cups or 220 grams of all purpose and eat some whole grains at a different meal.
What I liked about these cookies was their simplicity. They are not ferociously chocolaty, but they have enough to satisfy (or why bother, really?) and they are not extremely fudgy or messy. Like the bran bars, this is another one I see going over well at play groups and scout meetings. For more color, you can throw in some M&Ms.
Whole Grain Double Chocolate Cookies
- 1 3/4 cups white whole grain flour 220 grams -- (ex. Eagle Mills, KA White Whole Wheat)
- 1/4 teaspoon baking soda
- 3/4 scant teaspoon salt
- 1/3 cup natural cocoa powder
- 2 sticks unsalted butter room temperature
- 1/2 cup firmly packed dark brown sugar
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk**
- 1 1/2 cups extra dark or semi-sweet chocolate chips
- Preheat the oven to 350 degrees F. and line a couple of cookie sheets with parchment paper.
- Mix the flour, soda, salt and cocoa powder together in a small bowl and set aside.
- Cream the butter and both sugars with an electric mixer. Beat in the vanilla. Scrape sides of bowl. Add the egg and beat for about 30 seconds or just until it is mixed in. Stir in the milk, then add the flour mixture and stir by hand or with lowest speed of mixture until it’s blended in. Stir in the chocolate chips.
- Bake right away or chill dough until ready to use. If baking right away, spoon heaping teaspoonfuls (or regular size cookie scoops) of dough onto cookie sheets spacing 2 ½ inches apart. Bake for 11-13 minutes or until cookies appear done.