Is it possible to have two favorite recipes for the same thing? If you’d asked me that a month ago, I’d have said, “uh……no.” (And then thought to myself, “man, what kind of question was that?!”) I mean, aren’t we all perpetually searching for THE best recipe for this or that; the one that blows all the others out of the water — hands down, no contest? And yet, I am here now to tell you that it IS, in fact, possible. One cookie. Two recipes.
By now, many of you have probably seen/tried the New York Times Chocolate Chip Cookie recipe, heralded by many to be THE very best. (See also this, this, and this.) And I am in full agreement. That’s a damn fine cookie. I accidentally passed the obsession on to my mother as well, when I left several behind after house sitting their place. But then this cookie came along. And let me tell you, I’m smitten.
These first caught my eye over on Linda’s wonderful blog, where she declared them to be her favorite chocolate chip cookie ever, then went on to describe the nutty, complex flavor that comes from using 100% whole wheat flour. I was totally curious. Then a couple weekends ago, I made them. And they’re AMAZING.
I honestly can’t think of a better word to use to describe these cookies than “cozy.” They’re hearty and delicious, with a rich, molasses-y flavor from the brown sugar. They’re crispy on the soft in the middle and crispy on the edges. Everything a cookie should be.
And so, I declare these to be my favorite cold-weather chocolate chip cookie. While the light, buttery NYT cookies are the perfect summer treat, these cookies totally hit the spot on a chilly day. I personally think they’re best enjoyed by a roaring fire, with a tall glass of milk. (And seriously, there are few things that make me crave a glass of milk.) Dare I say these might even be the perfect Santa cookies?? Weee holidays!!
Whole Wheat Chocolate Chip Cookies
yield: 12 cookies (I highly recommend making a double batch!)
- 1 1/2 cups of whole wheat flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 1 stick cold unsalted butter, cut into 1/2-inch pieces
- 1/2 cup dark brown sugar
- 1/2 cup of sugar
- 1 egg
- 1 tsp vanilla extract
- 4 oz. (2/3 cups) bittersweet chocolate chips
Preheat oven to 350° and line a baking sheet with parchment paper.
Sift flour, baking powder, baking soda, and salt into a medium bowl. Combine butter and sugars in another bowl and beat on low with a hand mixer or the paddle attachment of your stand mixer until blended, about 2 minutes. Scrape down the sides of the bowl. Add the egg and mix until combined, then mix in vanilla. Add the dry ingredients and mix on low until barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.
Add the chocolate chips and mix on low until evenly distributed (alternatively, you can use a wooden spoon or your hands).
Scoop mounds of dough about 2 tbsp in size onto the baking sheet. (Give the cookies a bit of space, or they’ll crash into each other. I put them too close together on the first sheet!)
This is too close . . .
. . . because they will wind up like this . . .
Bake for 16–20 minutes, rotating the sheet halfway through, until the cookies are evenly dark brown. Transfer the cookies onto a cooling rack.