The holiday season has many meanings to me and I’m not even slightly ashamed to admit that one of those meanings is cookies. I love cookies because I’m so incredibly indecisive when it comes to choosing desserts. Cookies give me the freedom to have it all. And these whole wheat chocolate chip cookies are a slightly modernized twist on the classic that will wow your holiday guests.
Bob’s Whole Wheat Pastry Flour replaces all purpose flour in this recipe but you will never notice the difference! I was amazed at how seamlessly it incorporated into the dough. I’ve also added a bit of coarse sea salt on top of the cookies to enhance the flavors. These have that perfect texture one craves in a chocolate chip cookie- slightly crunchy on the outside but just chewy enough on the inside. Make these for your next holiday party or cookie exchange. You’ll be glad you did!
Whole Wheat Chocolate Chip Cookies
Prep Time: 30 minutes | Cook Time: 15 minutes| Yields: 40-45 cookies
- 3 cups (13 ounces) Bob’s Red Mill Organic Whole Wheat Pastry Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Sea Salt
- 1 1/3 cup unsalted Butter, room temperature
- 1 cup (8 ounces) Granulated Sugar
- 1 cup (8 ounces) packed light Brown Sugar
- 2 large Eggs
- 1 Egg Yolk
- ½ teaspoon pure Vanilla Extract
- 12 ounces Semi Sweet Chocolate Chips
- Coarse Sea Salt on top
- Line 2 large baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking powder and salt.
- In a stand mixer with the paddle attachment, cream the butter, sugar and brown sugar on high speed for several minutes until light and fluffy. Turn the mixer down to low speed and add the eggs and yolk, one at a time. Scrape down the sides of the bowl. Slowly add the flour and vanilla until just combined and then stir in the chocolate chips by hand.
- Use a small ice cream scoop to portion out the cookies. Sprinkle coarse sea salt liberally on top of each cookie. Allow them to chill in the refrigerator for at least 15 minutes.
- Preheat the oven to 350 degrees F and then bake for 13 – 15 minutes. Allow to cool for several minutes before serving.
Jennifer Farley is the creator, recipe developer and photographer of Savory Simple, a blog dedicated to gourmet, simple, beautiful food and quality ingredients. Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Gaithersburg, MD and has worked professionally as a chef and cooking instructor. She recently published her first cookbook, The Art of Slush. Her work has been featured by Williams-Sonoma, Bon Appetit, Food52, The Kitchn, Huffington Post and Marcus Sammuelsson. She currently resides in Washington DC. Follow her Facebook, Twitter and Google+.