Whole Wheat Chocolate Chip Cookie

As kids, I’m sure all of us felt we were invincible. Jumping off flights of stairs, whizzing down hills at manic speeds on our bikes, or launching ourselves into the sky while swinging at the playground, daring gravity to pull us back down to earth. Scrapes, gashes, and blood were all part of life. We’d simply dust off the dirt caked onto our grazed knees and elbows, and hurdle right back into whatever destructive activity we were caught up in.

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Even when we caught those epic colds, the ones where we couldn’t breathe because we were so stuffed up, and our fever had us sweating bullets through the sheets, we rode it out. We cried, whined and complained, but we usually (hopefully) had someone there to make and feed us soup or daal khichri (a mix of rice and lentils cooked to a soft mush that was easy to eat and packed with healthy goodness), to rub Vix on our chests, and to change our sheets regularly. The sickness always passed, and out we were again, rushing into life with everything we had.

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We were not thinking about vitamins, or healthy living, or how drinking the right amount of milk would benefit us thirty years down the line. It never occurred to us that pizza for every single meal for an entire month doesn’t make sense. We were kids, and had our whole life ahead of us. We were superheros and gods.

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Fast forward to my early 20s and not much had changed hah. The activities were a little different, but probably no less destructive. I still hadn’t learned to eat right, still wasn’t really exercising regularly, and the only time I took vitamins was when I binge bought bottles from GNC, swearing I was going to get on track. Sure I was sneezing a bit more when Spring arrived, but I was sure I was ok. I’d never had allergies before, how could I just develop them overnight? And sure I wasn’t as quick as I was before, but it was probably because I wasn’t always in sneakers. Those particular flats weren’t meant to run in you see.

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Now here I am in my 30s. I have come to terms with the fact that I definitely have allergies, and that my inability to sprint has more to do with my wonky thyroid condition and age than it does with my shoes. Never have I felt older than I did after my daughter started to walk / run. Was I ever that young? Did I ever have that sort of confidence? My God, did I have that level of energy? It feels like a lifetime ago.

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If you are a regular reader / browser, you know this is not the healthiest blog out there. This blog is about stories and indulgences. But as I look at my parents’ health fraught with heart attacks and high blood pressure, I have to wonder, should I at least try to make some healthy desserts? This was my first real try of subbing whole wheat flour instead of all purpose. The next iteration of this recipe might make use of honey rather than sugar, but we’ll see. Do I like this cookie more than, or even as much as my regular chocolate chip cookie? Or my Almond Toffee Chocolate Chip Cookie? No. But would I be willing to sub in this cookie now and then? Sure, why not.  There’s a satisfaction that comes from the heartiness of the whole wheat flour. It adds a sort of nutty undertone. The cookie is also sturdy, so although I didn’t like it on its own, I loved it with milk. Somehow it seemed to hold more milk, so when you bit into the cookie, it was incredibly satisfying. I’ll let you guys bake up a batch and decide on your own. Definitely let me know what you think.

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Whole Wheat Chocolate Chip Cookie
 
Original recipe found on Food52 - http://food52.com/recipes/25844-whole-wheat-chocolate-chip-cookies
Author:
Ingredients
  • 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 pure vanilla extract
  • 8 ounces or about 1 1/3 cups bittersweet or semisweet chocolate chips (I used Ghiradelli)
Instructions
  1. Place two racks in the upper and lower thirds of the oven and preheat to 350°F. Line two baking sheets with parchment.
  2. Add the butter and the sugars to the bowl of a standing mixer fitted with a paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Use a spatula to scrape down the sides of the bowl. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla.
  3. Sift the dry ingredients into the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl. Add the chocolate all at once to the batter. Mix on low speed until the chocolate is evenly combined. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out onto a work surface, and use your hands to fully incorporate all the ingredients.
  4. Scoop mounds of dough about 3 tablespoons in size onto the baking sheet, leaving 3 inches between them, or about 6 to a sheet. Bake the cookies for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly dark brown.
  5. Transfer the cookies, still on the parchment, to the counter to cool, and repeat with the remaining dough. Enjoy with a large glass of milk. They'll keep in an airtight container for up to 3 days

 

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