This past weekend, I decided to try again and these cookies delivered all of my wishes. Soft and chewy, (even after a few days! and yes, it was hard to make a few of them last that long just to see how they would taste), with the perfect amount of chocolate and not-too-sweet cookie, this is going to be a new favorite. They don't taste overly "wheat-y" but there is a distinct whole grain flavor. I love it. They taste different from the traditional chocolate chip cookie, but in a good way.
This dough freezes well and the finished cookies froze beautifully too.
1/2 cup butter, barely softened
1/4 cup white sugar
1/2 cup light brown sugar
1/4 cup dark brown sugar
1/2 teaspoon vanilla
1 egg
1 3/4 cup whole wheat flour, I used freshly ground hard white wheat
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon arrowroot powder, cornstarch works too (this contributes to the soft and chewy texture of this cookie)
1 cup semi-sweet chocolate chips
Preheat the oven to 375 degrees. In a mixing bowl, beat the butter until it is smooth. Add the sugars and beat for at least 3-4 minutes, until the mixture is light and almost fluffy. Add the egg and vanilla and beat until combined.
In a separate bowl, sift together the dry ingredients. Slowly add to the wet ingredients and stir until well combined. Add the chocolate chips and stir to combine.
Using a small or medium size scoop, place the dough on a large baking sheet lined with a silpat mat. Bake for 8 minutes, until just barely browned at the edges. Remove from the oven and let the still soft cookies cool on the baking sheet for 2 minutes before transferring them to a wire cooling rack. Enjoy!
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