Perfected Whole Grain Chocolate Chip Cookies

This is the 1st of a few post I will have coming up over the next 6 weeks… all of them will be about awesome whole grain recipes – using The Wonder Mill to mill my own wheat. These post will also be featured on “The Grain Wagon” :) – if you want some great recipes besides mine, check out the Grain Wagon Blog.

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Since November last year I have been trying to find the perfect chocolate chip cookie recipe. While I found lots that were for “all-purpose white flour” – finding one that worked well with white hard wheat (whole grain) flour, was posing to be a challenge.

The cookies were either to dense…

To hard…

Not sweet enough…

Something about them just seemed off and just weren’t as good as white flour cookies.

I however have mastered this recipe and I am so excited to finally share all the yummy details as to how you can make the perfect whole grain chocolate chip cookie!

Ingredients:

1 cup unsalted butter, softened
1 cup honey granules (or white sugar)
1 cup packed sucanat (or brown sugar)
2 eggs
2 teaspoons pure vanilla extract
3 cups freshly ground white hard wheat
1 teaspoon baking soda
1/2 teaspoon real salt
2 cups semisweet chocolate chips
(dark chocolate works as well)

*Note: If you want the cookies a little ‘fluffier looking aka prettier‘ – substitute 1 cup of the whole grain flour with 1 cup of unbleached white flour. Either way works. This recipe can be totally 100% whole grain though and the taste is identical.*

Directions:

1) The 1st thing I do is to heat up my unsalted butter. Since I bake often times in a rush, I never remember to leave my butter out to “soften” – so the best way to do this is to stick both sticks of butter into a glass measuring bowl, then heat for 30-40 seconds until soft. You don’t want the butter liquified… the microwave should just heat it up enough to make it really soft. Go ahead and pre-heat your oven to 350 F before moving onto next steps.

2) Once butter is soft, put butter, honey granules & sucanat into mixer. I then turn on my mixer to 1 and let it do its thing until thick sugary paste forms.

3) Once sugars and butter are mixed, I then put in one egg at a time…

4) Once eggs are well blended I then pour in my vanilla extract.

5) Let all of that stir on low until nicely blended (don’t over mix)

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6) Now get large bowl and mix your flour, salt & baking soda together. Once well mixed, pour into the mixer where the sugar/butter mixture awaits. Be sure to pour slowly…

IMG_3590 copy7) Once sugar and flour mixture are well mixed, take bowl of cookie dough and pour in your two cups of chocolate chips. Use a wooden spoon or spatula to mix it together.

8) I then take spoonfuls of the dough (I don’t really measure this, it just depends on how big you want your cookie – we like ours fairly big) and place the dough onto an un-greased STONE. The cooking stone I honestly believe is key for keeping these cookies soft. Regular cookie sheets are just to thin. The stones I use are actually almost 10 years old, I got them for my wedding years back through Pampered Chef and LOVE THEM. If you do not have a stone, I would probably put two baking sheets on top of each other, so that there is a thicker surface for the cookies to bake on. (If you do use a normal baking sheet, spray it with some non-stick spray or oil.)

9) Once you have your spoonfuls of dough on your stone, place in oven and bake @ 350F for 10-13 minutes (It varies depending on oven). The cookies when finished should have some signs of darkening on the tips/edge. You do not want to over cook the cookies. Pull cookies from oven and let them cool for 5 minutes on the stone, then remove and place them on a wire cooling rack.

10) Repeat process for the rest of the dough. This batch makes A LOT of cookies ;-) – awesome to fix for parties or even just snacks for your kids. One batch of these cookies will last us between 2-4 days. They get eaten fast!

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11) Once cookies are cool you can store them in a glass or plastic container in your pantry. You don’t have to refrigerate them. They stay soft and are amazing days later.

I hope this recipe works out for you all :) – It is a staple in our family now… in fact I have the recipe memorized.

Enjoy!

5 Responses to Perfected Whole Grain Chocolate Chip Cookies

  1. Heather says:

    Mmm, those look good! I agree that a stone is a key ingredient in perfect cookies :) I don’t even own any “regular” cookie sheets.

  2. Aura says:

    These look fantastic!! Can’t wait to try this recipe. Cliff is making bread again today. The first loaf was gone pretty much the same day. We both need bread making lessons from you.

  3. Aliesha says:

    Mmm can’t wait to try this recipe! It’s a little different than mine, and it looks yummy. Are you no longer letting people pin recipes from your blog?

  4. Dawn says:

    Have you tried using soft white wheat berries? This generally will make for a better cookie or pastry than a hard wheat berry.

  5. Dreawood says:

    I havent but I think it taste great with white hard wheat. I keep red hard and white hard around… to many flours will confuse me :)

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