Ah, chocolate chip cookies – the warm, gooey comfort that feels like a hug from the inside out. But wait, whole wheat? You might think it’s like wearing a sweater in summer, but trust me, these cookies are the ultimate paradox of health and indulgence. As I whipped them up last weekend, the aroma alone was as satisfying as a Taylor Swift concert in your kitchen.
Steps
- Preheat your oven to 350°F. In a stand mixer with the paddle attachment, cream the softened butter and cane sugar on medium-high speed for about 3 minutes until the mixture is light and fluffy. Add the egg and vanilla extract, mixing for roughly 1 minute until well combined.
- Mix in the white whole wheat flour, cornstarch, baking soda, and salt on medium-low speed until everything is integrated. Stir in the semisweet chocolate chips or chunks by hand until evenly distributed throughout the dough.
- Shape the dough into balls using a large cookie scoop or a spoon, approximately 2 to 2.5 tablespoons each, and place them on a baking sheet lined with parchment paper. Refrigerate the dough balls for at least 10-20 minutes to ensure they are completely chilled, which will help maintain their shape during baking.
- Bake the cookies for 10-12 minutes, until the edges are just set while the centers remain slightly undercooked. Remove from the oven and immediately sprinkle with sea salt flakes. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy immediately or store in a sealed container for up to a week, or freeze for 3-4 months.
Ingredients
- 1/2 cup butter, softened to room temperature
- 3/4 cup + 2 tablespoons cane sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/2 cups white whole wheat flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips or chunks
- Sea salt flakes
FAQ
- Can I use regular whole wheat flour instead of white whole wheat flour?
- Yes, you can use regular whole wheat flour, but the flavor might be more robust and wheat-y compared to white whole wheat flour.
- What kind of sugar is used in this recipe?
- This recipe uses cane sugar as a substitute for the usual granulated and brown sugars often found in chocolate chip cookie recipes.
- How can I prevent the cookies from spreading too much during baking?
- To prevent the cookies from spreading too flat, chill the dough in the refrigerator for at least 10-20 minutes until it is completely cold before baking.
- Can these cookies be frozen for storage?
- Yes, you can freeze these cookies. They will stay fresh in the freezer for up to 3-4 months.
- Why is sea salt added to the cookies?
- A sprinkle of flaked sea salt is added to enhance the flavor, adding a delightful contrast to the sweetness of the cookies.
Tips
- Chill the Dough: After forming the cookie dough balls, cool them in the refrigerator for at least 10-20 minutes. This step helps prevent the cookies from spreading too thin during baking.
- Use White Whole Wheat Flour: Opt for white whole wheat flour for a healthier twist without an overpowering wheat flavor. It provides a nice balance between nutrition and taste.
- Sprinkle Sea Salt Immediately: Once the cookies come out of the oven, quickly sprinkle them with flaked sea salt. Doing so while they’re still warm enhances the flavor by allowing the salt to adhere better.
- Shape and Chill the Dough Simultaneously: If you’re short on time, shape the dough into balls and place them on the baking sheet first, then refrigerate them. This method speeds up the chilling process while ensuring they are adequately cooled before baking.
Equipment
- Stand Mixer with Paddle Attachment
- Large Cookie Scoop
- Parchment Paper
- Baking Sheet
- Wire Cooling Rack
