These were originally called Whole Grain Double Chocolate Cookies, but I'm changing the name to White Whole Wheat Flour Double Chocolate Cookies since I can no longer find the whole grain flour. I now make them with King Arthur White Whole Wheat, which works perfectly.
Wheat Flour vs. All Purpose in Cookies
The recipe is adapted from The Junior League Centennial Cookbook where they make it with all-purpose flour, so naturally you can substitute all-purpose if you need to. The wheat flour makes the dough a little dryer, but the cookies are still great and have a slightly chewier texture. The cookies have a lot of chocolate flavor, but that come mainly from all the chips so be sure to use plenty.
Update: Lately I've been experimenting with using half butter and half stick margarine. The half margarine cookies are a little bit chewier and more like grocery store bakery cookies, so if you like that texture you may want to try with half butter and half margarine.
White Whole Wheat Chocolate Cookies
- 1 ¾ cups white whole grain flour 220 grams
- ¼ teaspoon baking soda
- ¾ scant teaspoon salt
- ⅓ cup natural cocoa powder
- 2 sticks unsalted butter room temperature (230 grams)
- ½ cup firmly packed dark brown sugar 100 grams
- 1 cup granulated sugar 200 grams
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk**
- 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.