Midnight cravings for something rich in flavour, chewy and full of chocolate goodness have now found their answer in a small, round treat that has successfully combined taste and sin with virtue and great quality.
The recipe I am posting today is easy to make and your delicious cookie batch will keep for up to three days, without losing their delicious composition.
This old classic that has become a symbol, the cookie to top all cookies, has now changed into a new and improved grown-up variation to love and cherish. This healthier version is made of 100% wheat flour, that is not only packed with great nutrients like protein, fibre, B vitamins, antioxidants, and trace minerals (iron, zinc, copper, and magnesium), but it also gives your cookies a distinctive, nutty taste that totally fits their adult profile.
And what great company this nutty taste makes with the fine quality bittersweet chocolate you will pair it with! Chewy and fluffy around the edges, a bit harder in the centre, with sudden explosions of melted chocolate that has already been through the oven, creating a slightly baked, very thin shell of crispy edges, these palm-sized beauties are exactly what you can imagine as the ideal companion to your afternoon tea, your morning coffee, and, why hide behind our thumbs, to yet another (and another) round and perfect cookie!
Wholewheat chocolate chip cookies
3 cups whole-wheat flour
1½ teaspoons baking powder
1 teaspoon baking soda
1½ teaspoons salt
220 g butter; cold, unsalted, cut into 1 cm pieces
1 cup dark brown sugar
1 cup crystallised sugar
2 fresh eggs
2 teaspoons pure vanilla extract
225 g bittersweet chocolate, roughly chopped into ¼ and ½ to 1¼ cm pieces
1. Place two racks in the oven; one in the upper third and one in the lower third. Preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper.
2. Flour mixture: Sift the dry ingredients into a large bowl, making sure to include in the bowl any bits of grain or other ingredients that may remain in the sifter.
3. In the bowl of a stand mixer fitted with a paddle attachment, add the butter and the sugars. Mix on low speed, just until the butter and sugars are blended, about 2 minutes — use a spatula to scrape down the sides of the bowl.
4. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture and blend on a low speed until the flour is barely combined about 30 seconds. Scrape down the sides and bottom of the bowl.
5. Scoop mounds of dough — about 1 tablespoons in size — onto the baking sheet, leaving a space of 6 cm between them.
6. Bake the cookies for 16 to 20 minutes. Transfer the cookies, still on the parchment paper, to the counter to cool, and repeat with the remaining dough.
Even though best when eaten fresh, these cookies keep well in an airtight container for up to 3 days.