Tuesday, July 19, 2011

The. Best. Chocolate. Chip. Cookies. Ever.

I would be a poor, poor citizen of the world if I neglected to pass on this fabulous chocolate chip cookie recipe. Do not be fooled by the "whole wheat" this recipe calls for--these cookies are not healthy. And they are certainly not healthy when you make them twice a week like I've been doing.


Thanks to Alison for expanding my world (and my waist-size).


This recipe was originally found in this cookbook, though I found it at this blog. 
Kayla, if you are reading this and can't find any of these ingredients where you're at in Asia let me know and I will mail them to you. They are that good.


Whole Wheat Chocolate Chip Cookies
Adapted from Good to the Grain, by Kim Boyce (with a few notes from moi)

3 cups whole wheat flour (I've also tried it with white whole wheat flour)
1 ½ tsp. baking powder
1 tsp. baking soda
1 ½ tsp. kosher salt
2 sticks (8 oz.) unsalted butter, cut into ½-inch cubes (don't soften the butter--take it straight from the fridge)
1 cup lightly packed dark brown sugar
1 cup sugar
2 large eggs
1 tsp. vanilla extract
8 oz. chocolate chips

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 or just put down wax paper.)

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. 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. (If you have no stand mixer, you can do all of this with handheld electric beaters and/or a large, sturdy spoon.) 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. (Yes, 3 tablespoons. They will look huge.)

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. (Mine are done at 16 minutes on the dot--though if I skimp and make them smaller than 3 T they are done sooner)

Yield: about 20 cookies

3 comments:

The Rupps said...

"If" you're reading this?

Ok, so I am not sure if I can get kosher salt, but I might remember having seen unsalted butter at this one particular imported goods shop. Dark brown sugar we have, but it is not imported and the Chinese like it D-A-R-K (for their sauces and stuff, I guess). Should I stick with the imported light brown, or dig deep into the darkness? What say you, Mrs. Drury?

Amanda said...

Well, Mrs. Rupp, I actually didn't use kosher salt--just the normal stuff. And I used salted butter and they turned out just fine. As far as the brown sugar goes, that's a good question. Any chance you have molasses? If so, you can mix it with white sugar yourself and control how dark you make it. Otherwise, I'd just give it a try with whatever is easiest...but I'm lazy like that.

Jess said...

are these the ones you made last night? If so, they truly are amazing and I am going to give them a whirl myself when I get home :).