Whole Wheat Chocolate Chip Cookies

There's a ceiling fan in our dining room, which connects to our kitchen. It is Anne's new best friend. I sit her in her little bouncy chair underneath it and she stares contentedly at it, smiling and cooing. Between that set-up and wearing her in the sling, I can get a fair amount of stuff done! As a new mom, it's amazing the tiny things that can make me feel like a rock star. "Not only did I just mix these cookies and get them in the oven, I cleaned up my kitchen before the baby needed me!" Totally worthy of high fives. Timing errands so that the baby goes in the car seat full and sleepy, takes a nap, wakes up happy and isn't hungry until you're back at home? Oh my gosh, that lady deserves some sort of medal.



I have had my eye on this cookbook for a long time, and I got it as a Christmas gift! It is already even better than I thought it would be! To tell you the truth, I really love the recipe that's on the Nestle Toll House chocolate chip bag - it has never failed me. These cookies are a complete departure from those. I love the nutty flavor of the whole-wheat flour, and the crumbly texture it gives the cookies. The kosher salt gives an extra crunch and a little extra sparkle. Adding an extra teaspoon of vanilla and dark instead of light brown sugar lends a sophisticated depth. The cookies really are best straight from the oven, or later that day (as Kim says in the book), so I would suggest you do as I did: bake a pan or two when you make the dough, and then refrigerate the rest of the dough (already formed into balls) to be baked throughout the week as you want them. They are fantastic with a cup of coffee for breakfast.

Whole Wheat Chocolate Chip Cookies
adapted from Good to the Grain, by Kim Boyce



3 cups whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1 cup dark brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups chocolate chips

Preheat oven to 350 degrees, and line two baking sheets with parchment. In a bowl, combine flour, baking powder, baking soda, and salt, and toss together with a fork. In the bowl of a stand mixer, combine butter and sugars, and mix on low until well-blended, about two minutes. Add the eggs one at a time, mixing well after each addition, and scraping down the sides of the bowl when needed. Add the vanilla and mix well. Add the flour mixture and mix on low until well-blended. Add the chocolate chips and mix well.

Scoop dough into balls about 3 tablespoons in size, roll slightly between your palms, and place about 3 inches apart on the prepared pan. Bake 16-20 minutes, rotating pans halfway through baking time, until cookies are evenly browned. Slide the parchment and cookies onto the counter to cool.