whole wheat dark chocolate chip cookies

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Another summer day, and I am enjoying the calm breeze and shade while I blog from the front porch. Compared to yesterday’s unbearably hot and humid weather, today seems almost cool.  With an unexpected open afternoon following cross-country practice (no babysitting), I decided to try baking a recipe from a blog I have recently discovered, Kiss My Spatula. The Whole Wheat Dark Chocolate Chip Cookie recipe intrigued me because all of the flour is whole wheat, and dark chocolate chips are used instead of the standard semi-sweet.

The cookies turned out slightly chewy on the inside, wonderfully crunchy on the outside, and surprisingly big. (I think my dad will enjoy these :) ) Also, I think using whole wheat flour and dark chocolate chips gave the cookie a greater depth of flavor and warmth, but I did not notice a significant change in taste for either (compared to all-purpose flour and semi-sweet chocolate chips). I recommend using an actual dark chocolate bar instead of chips for a stronger dark chocolate flavor.

Whole Wheat Dark Chocolate Chip Cookies Recipe slightly adapted from Kiss My Spatula

  • 1 1/4 cups whole wheat flour
  • 1/4 cup old-fashioned rolled oats
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt (The original recipe used 3/4 teaspoon kosher salt but also used unsalted butter. I used salted butter, so I decreased the salt amount. If using unsalted butter, I recommend using 3/4 teaspoon kosher salt.)
  • 1 stick butter, cold, cut into small pieces (I used salted.)
  • 1/2 cup brown sugar (I recommend using dark brown sugar.)
  • 1/2 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped toasted walnuts
  • 3/8 cup dark chocolate, roughly chopped, or chips
  1. Pre-heat oven to 350 degrees Fahrenheit. Lightly grease cookie sheets with cooking spray.
  2. In a medium-sized bowl, sift together flour, baking powder, baking soda, and salt. Stir in oats.
  3. In a separate bowl, cream butter and sugars until just combined, about 2 minutes.
  4. Add egg and vanilla extract to the butter and sugar mixture, stirring until incorporated.
  5. Add the dry ingredients to the wet ingredients, stirring until just combined, about 30 seconds.
  6. Fold in walnuts and dark chocolate.
  7. Scoop cookies, about 1 1/2 Tablespoons, onto cookie sheets. Bake for 16-20 minutes, or until the cookies are evenly golden brown. For a less crunchy cookie, I suggest using the lower end of the baking time.
  8. Remove cookies from cookie sheet and place on a cooling rack to cool completely before storing in an air tight container.
I know what my dessert tonight is!
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5 responses »

  1. Abby: This is Mr. Cornally. I just wanted to let you know that I have another blog going that is dedicated to food. I linked your blog from my most recent post about our first real food club meeting.

    http://locavorusrex.wordpress.com

    As usual, the cookies look great, keep up the good work, and let us know what you’re really experimenting with in the kitchen.

    • I can’t wait to check out your food blog (what a great name!). I have to say, I am inspired by your dedication to food: not only your dedication to how food is prepared and tastes but also your dedication to the ethical side of food. I am pumped for Wednesdays’ Food Club get-together!

  2. Abby, I’ve been following your postings and just wanted to thank you for the gorgeous photographs, thoughtful comments about life and cooking and of course – the recipes!

    • Thank you, Mrs. K! I am so happy that you are following la vida de frida. I hope you are having an enjoyable and relaxing summer! Oh, and the Butterbeer Cupcake recipe looked fantastic! Perfect for a Harry Potter-themed Media Center bake sale :)

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