Recipe updated September 4, 2011
I fell in love with this chocolate chip cookies recipe from the Orangette blog the first time I made it and the second time, I’m fairly sure a lifelong commitment has been made. The whole wheat flour part totally compelled me. We’ve been adding more and more whole wheat flour to our baking repertoire, but I’ve never tried it to make cookies without at least some all-purpose flour mixed in. A friend asked this morning when I offered up the goodies, “Is there lots of butter in them?” and the answer is a resounding YES. LOTS of butter – which results in soft, chewy chocolaty melt-in-your-mouth cookies that I’ve never managed to create at home before.
Baking these with Talia made for a fun afternoon on a stay-at-home-sick day.
Makes about 24 2-inch diameter cookies
- 1 cup whole wheat pastry flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. kosher salt
- 1 stick (4 oz.) unsalted butter at room temperature, cut into ½-inch cubes
- 1/2 cup lightly packed dark brown sugar
- 5 tbsp. white sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 cup bittersweet or semi-sweet chocolate chips
- 2/3 cup chopped walnuts or pecans if desired
Preheat oven to 350°. Line two baking sheets with parchment paper or Silpat mats, or butter if no lining is available. Combine the flour, baking soda, baking powder and salt and mix together. Cream butter and sugars in a mixer until well combined – about 2 minutes. Add egg, beating well on low-medium speed. Beat in vanilla. Add flour mixture, 1/3 at a time, until just incorporated – be sure not to overmix. Add in chocolate and nuts and briefly mix on low speed. Scrape down the sides of the bowl with a spatula and give the batter a final hand-mixing to make sure the add-ins are well distributed.
Scoop 1 tbsp. sized mounds onto two cookie sheets. Refrigerating or freezing part of the dough is also a good option – I’m curious to see how they’ll taste after the dough matures for a day or two. Be sure to give the dough scoops a lot of space – they spread quite a bit as they melt. Bake for 15-17 minutes, rotating the sheets halfway through to ensure even baking. Cool for 1-2 minutes, then transfer to cooling rack. Be sure to try one warm! And by the way, the raw dough is darn good too.