CSA member Meg Whetung kindly shared two cookie recipes with us (this chocolate chip one, and a Whole Wheat Sablés with Cacao Nibs recipe that makes an interesting and crunchy cookie).
Both recipes came to her via Molly Wizenberg’s archived blog, Orangette, a delectable little corner of the internet written from Seattle (where you can also find more background on these recipes).
Meg has used our flour in this recipe with great results.
These cookies are very good while still warm from the oven, but the wheat is more flavourful once they’ve cooled.
Yield: about 20 cookies
Adapted from Kim Boyce’s Good to the Grain, Stewart, Tabori & Chang, 2010.
Ingredients
- 3 cups whole wheat flour (see note above)
- 1 ½ tsp. baking powder
- 1 tsp. baking soda
- 1 ½ tsp. salt
- 2 sticks (8 oz.) unsalted butter, cut into ½-inch cubes (see note above)
- 1 cup lightly packed dark brown sugar
- 1 cup sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 8 oz. bittersweet chocolate chips, or bar roughly chopped into ¼- and ½-inch pieces
Instructions
Position racks in the upper and lower thirds of the oven, and preheat to 350°F. Line two baking sheets with parchment. (If you have no parchment, you can butter the sheets.)
Combine the flour, baking powder, baking soda, and salt in a medium bowl, and whisk to blend.
Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment, or use handheld beaters or a large, sturdy wooden spoon. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down the sides of the bowl with a spatula.
Add the eggs one at a time, beating well after each addition.
Beat in the vanilla.
Add the flour mixture to the bowl, and blend on low speed until the flour is just incorporated. Scrape down the sides and bottom of the bowl.
Add the chocolate, and mix on low speed until evenly combined. Scrape down the sides and bottom of the bowl, and then use your hands to turn and gently massage the dough, making sure all the flour is absorbed.
Scoop mounds of dough about 3 tablespoons in size onto the baking sheets, leaving about 3 inches between each cookie (about 8 cookies per sheet, as staggered rows).
Bake the cookies for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly browned. Transfer the cookies, still on parchment, to a rack to cool. Repeat with remaining dough.