The Essential Chocolate Chip Cookie (and it is Whole Wheat)

cookiecanvas2Kim Boyce’s Chocolate Chip Cookie is a workhorse. (And her book is amazing). It has been around awhile and it is simple and no fuss. No, you do not have to let it age in the refrigerator for 3 days to develop flavor as the flavor is provided by the inclusion of 3 cups of whole wheat flour (and only whole wheat flour). And the butter – it goes in cold. Directly from the refrigerator. No, you do not have to wait (and wait and wait) for it to come to room temperature. This is essential – for people like myself – that fail to plan ahead.


If you don’t like (or think you don’t like) whole wheat flour, this cookie could change your mind. The flavor is nutty and unique without any lingering bitterness. (And, is it possible this cookie is ever so slightly healthier than a regular chocolate chip?) Originally, I started making this cookie to use up all the whole wheat flour I had leftover from bread baking experiments. But then, I started buying whole wheat flour just to make this cookie. It’s the circle of life (or at least whole wheat flour).


A few notes about this recipe:

Whole wheat flour “goes bad” much more quickly than regular flour, so be sure to use it up more quickly.

-While you do not have to refrigerate the cookie dough before baking, Kim notes you can store these cookies in the refrigerator for up to a week – just be sure to scoop them prior to chilling.

-I did not chop the bittersweet chocolate before adding. I used whole Valrhona feves, tossed them in mixing bowl and let the mixing paddle and dough break them up into smaller (but still large) chunks. I told you I was lazy.

Kim Boyce’s Chocolate Chip Cookies from her amazing cookbook Good to the Grain


Dry Mix
3 cups whole-wheat flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons kosher salt

Wet Mix
8 ounces/2 sticks cold unsalted butter cut into chunks
1 cup dark brown sugar
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
8 ounces bittersweet chocolate, chopped into ½ inch pieces


Place two racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line two baking sheets with parchment.

Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.

Add the butter and the sugars to the bowl of a standing mixer fitted with a paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Use a spatula to scrape down the sides of the bowl. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.

Add the chocolate all at once to the batter. Mix on low speed until the chocolate is evenly combined. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out onto a work surface and use your hands to full incoporate all of the ingredients.

Scoop mounds of dough about 3 tablespoons in size onto the baking sheet, leaving 3 inches between them, or about 6 to a sheet.

Bake the cookies for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly dark brown. Transfer the cookies, still on the parchment, to the counter to cool and repeat with the remaining dough. These cookies are best eaten warm from the oven or later that same day. They’ll keep in an airtight container for up to 3 days.