Whole Wheat Chocolate Chunk Cookies
This recipe is quite versatile thanks to the oil. You can switch types for different flavors. There's also a combination of whole wheat pastry flour and all-purpose, which changes the flavor and texture a bit. Feel free to switch those up using the same gram amounts. For instance, you can use 126 grams regular pastry flour and 63 grams whole wheat.
Ingredients
- 1 cup sifted whole wheat pastry flour 126 grams (sift and then measure)
- ½ cup all-purpose flour 63 grams
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons unsalted butter, cut into small chunks (58 grams)
- ¼ cup vegetable oil
- ½ cup granulated sugar (100 grams)
- ¼ cup dark or light brown sugar lightly packed (50 grams)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup chopped semi-sweet or bittersweet chocolate
- ½ cup toasted chopped pecans or walnuts
Instructions
- Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
- Stir together the sifted whole wheat pastry flour, all purpose flour, baking soda and salt; set aside.
- Using the paddle attachment of a stand mixer, beat the cold butter until it is creamy. Add the oil and both sugars and continue to beat until sugar is creamed (about a minute). Add the vanilla and egg and beat just until egg is mixed in, scraping sides of bowl once or twice. Add the flour in two parts either by hand or using the lowest speed of stand mixer. When flour is mixed in, stir in the chocolate and toasted nuts. Batter should be thick and cold, but not dry.
- Drop by tablespoonfuls onto baking sheet and bake for about 12 minutes. Let cool on cookie sheet for 3-5 minutes, then transfer to a wire rack to cool completely.