Whole Wheat Chocolate Chip Cookies

Chocolate Chip Cookies

When you have found possibly the best chocolate chip cookie recipe ever, it is hard to find recipes for chocolate chip cookies that still inspire you. You know what I mean? It’s like, well I found the best ones, so why not just make those? I’ll tell you why: while they are delicious, they require buying fancy chocolate (instead of just using the perfectly good chocolate chips you already have in your kitchen) and sifting. I’ll sift for Thomas Keller, but only so often.

So when I wanted to make cookies a while ago but not the fanciest best ones ever, I went to one of my favorite (food) blogs: Orangette. I have used this blog before, but I have re-fallen in love with it since reading the author’s book, A Homemade Life. Now, I feel that Molly Wizenberg and I were meant to be friends, and I am determined to make it happen. If you like reading about food, I definitely suggest it. There are also recipes in it, so if you don’t like the story, you can at least make some delicious food. Anyway, she had this recipe for whole wheat chocolate chip cookies that just looked so simple and divine… So I made them.

Whole Wheat Chocolate Chip Cookies


3 cups whole wheat flour
1 ½ tsp. baking powder
1 tsp. baking soda
1 ½ tsp. kosher salt
2 sticks cold unsalted butter, cut into ½-inch cubes
1 cup lightly packed dark brown sugar
1 cup sugar
2 eggs
1 tsp. vanilla extract
8 oz. bittersweet chocolate, roughly chopped into ¼- and ½-inch pieces, or bittersweet chips


Preheat your oven to 350 degrees. Line two baking sheets with parchment paper or just butter them. Mix the flour, baking powder, baking soda, and salt in a bowl. Set aside.

Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment (if you’ve got it. If you don’t, I advise bringing your butter to room temperature before you mix it). Bring the mixer up to a lower speed and mix JUST until the butter and sugars are blended (this should take about 2 minutes if your butter is cold). Add the eggs one at a time, beating well after adding each one. Add the vanilla, mix. Now add the flour mixture, and mix on a low speed until it is just mixed (have you noticed a key with this recipe is not over-mixing it? Honestly, that goes for most recipes. But moving on…) Add in your chocolate and mix. This is where it gets tricky, as the dough is fairly dry. Just do the best you can.

Using a spoon, put ~3 Tbl. sized scoops of dough on the cookie sheet, leaving plenty of room between the cookies (I would say at least 2 inches, 3 to be safe). Mine didn’t spread as much as the ones on Orangette, but always better safe than sorry. Bake for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly browned. I have found, when it comes to baking cookies, that I need to take the cookies out of the oven sooner than I think I do… I have a tendency to over-bake. Transfer the cookies to a rack to cool. Enjoy with a nice glass of cold milk.