These cookies are the size of your palm, with thick, chewy edges, soft centers, and big chocolate chunks. It’s surprising just how delicious this whole-wheat version of an old classic is. Unlike many of the recipes in this book, this cookie is made with 100 percent whole-wheat flour, which gives it a distinctive, nutty taste. Use a good bittersweet chocolate for these cookies, as the flavor of high-quality chocolate pairs best with whole-wheat flour.
|3||cups whole-wheat flour|
|1½||tsp. baking powder|
|1||tsp. baking soda|
|1½||tsp. kosher salt|
|8||oz. (2 sticks) cold unsalted butter, cut into ½-inch pieces|
|1||cup dark brown sugar|
|2||tsp. pure vanilla extract|
|8||oz. bittersweet chocolate, roughly chopped into ¼- and ½-inch pieces|
This dough is made to go straight from the bowl into the oven. However, for freshly baked cookies anytime, you can refrigerate some of the dough for later. Be sure to scoop out the balls of dough before chilling, as the cold dough is too difficult to scoop. Also remember that cookies baked from chilled dough will be thicker than those made from room-temperature dough. This dough — scooped, chilled, and wrapped in plastic — will last in the refrigerator for one week, assuming it doesn’t get eaten first!
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This content is from the book Good to the Grain by Kim Boyce.
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