Whole Wheat Chocolate Chip Cookies

(from kintyre’s recipe box)

Source: Stir

Cook time: 16 minutes
Serves 10 people

Categories: dessert, not tried


  • 3 cups (340 grams) whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup (2 sticks; 266 grams) unsalted butter, softened to cool room temperature and cut into half inch pieces
  • 1 cup (200 grams) dark brown sugar
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs
  • 2 teaspoon pure vanilla extract
  • 8 ounce (227 grams) bittersweet or semisweet chocolate (I use something in the 62 to 72 percent range), roughly chopped into 1/4 and 1/2 inch pieces
  • sea salt flakes, like Maldon


  1. Line a baking sheet with parchment paper.

  2. Whisk together the flour, baking powder, baking soda, fine sea salt in a large bowl.

  3. Put the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment, and mix on low speed until just blended.

  4. Scrape down the sides of the bowl with a spatula.

  5. Add the eggs one at a time, mixing well after each addition.

  6. Mix in the vanilla.

  7. Add the flour mixture to the bowl and blend on the lowest speed until the flour is just barely incorporated.

  8. Add the chopped chocolate, and mix with a rubber spatula.

  9. If there are any small pockets of flour lurking in the dough rub them in with the spatula or your hands.

  10. (Better to leave off using the mixer at this point so you don’t overmix the dough.)

  11. Scoop the dough 3 level tablespoons per cookie onto the prepared baking sheet.

  12. I use a 1 1/2 tablespoon cookie scoop and pile one level scoop on top of another.

  13. You can crowd the mounds of dough shoulder to shoulder on a single sheet so they won’t take up too much room in the fridge.

  14. (You’ll want to move the cookies to a separate sheet when you’re ready to bake them.)

  15. Wrap the dough in plastic and chill for 24 to 48 hours.

  16. When you’re ready to bake, heat the oven to 350 degrees and line another baking sheet with parchment paper.

  17. Place 6 to 8 mounds of prescooped dough onto the prepared pan, leaving about 3 inches between each cookie.

  18. Press a few sea salt flakes onto the top of each mound.

  19. Bake for 16 to 20 minutes, rotating the sheet half way through until nicely browned, but still soft.

  20. Slide the parchment paper with the cookies onto a rack until completely cool.

  21. Repeat with the remaining dough, making sure to begin with a room temperature baking sheet.

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