Thursday, December 2, 2010

Whole Wheat Double Chocolate Cranberry Cookies

I rarely bake with solely whole wheat flour. I think you probably know why. Who wants to sit down to a glass of milk and a hockey puck?

I love the complex flavor of whole wheat flour, but when it comes to cookies it leaves a lot to be desired regarding texture. That was until I came across the Chocolate Chip Cookies recipe in Good to the Grain by Kim Boyce.

These cookies call for only whole wheat flour. I was skeptical, but I decided to give them a try. I changed them up a bit adding two kinds of chocolate and dried cranberries for some festive color.

Wow, who knew a whole wheat cookie could be so great! Honestly, I’d prefer these over a traditional white flour cookie. They are that good!



It takes a bit of effort to get them to spread well. I scooped the dough out by the heaping tablespoon and then gently flattened them just a bit to help them out. If you do that, you’ll end up with big, beautiful, whole grain cookies.

Whole Wheat Double Chocolate Cranberry Cookies
Adapted from Chocolate Chip Cookies, Good to the Grain by Kim Boyce

3 cups whole wheat flour
1 ½ tsp baking powder
1 tsp baking soda
1 ½ tsp salt
1 cup unsalted butter, softened
1 cup brown sugar
1 cup sugar
2 eggs
2 tsp vanilla
½ cup dark chocolate chips
½ cup white chocolate chips
¾ cup dried cranberries

Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, cream the butter and sugars until light and fluffy. Add the eggs one at a time and mix until incorporated. Mix in the vanilla.

Slowly mix the dry ingredients into the wet, adding a little at a time, just until incorporated. Stir in the chocolate chips and cranberries. Scoop by the tablespoon and place on a baking sheet pan.

Bake for 16 to 20 minutes until the cookies are evenly baked and slightly browned. Remove from the oven, cool cookies on a wire rack. Makes about 24 large cookies.

15 comments:

Maria said...

I wish I had one of your cookies right now!

5 Star Foodie said...

Yum! I love that you used both white and dark chocolate and so good in combination with cranberries too!

Sagan said...

Sounds great! I like experimenting with other kinds of flour than boring old all purpose white.

Emily said...

Beautiful presentation Lori!! They sound delicious! I'm baking my recipe exchange cookies this weekend - so excited!

kat said...

Oh now this is a cookie worth trying!

cathy said...

Oooo...can't wait to try these!

Mother Rimmy said...

My daughter loves your blog, and I can see why. These cookies are perfect for the holidays!

MelindaRD said...

Yum! I love chocolate and cranberry, so I am really pleased to see they turned out nicely with whole wheat flour.

Fresh Local and Best said...

I've never thought to use whole wheat flour in dessert. These chocolate chip cookies look so good.

Tangled Noodle said...

Chuckling at the thought of milk and hockey pucks! I'm happy to see that this whole wheat cookie recipe yields something far more edible and satisfying than a solid disc. Chocolate, especially two kinds, makes the world go 'round... 8-)

Debinhawaii said...

I am definitely trying this one. So great that they turned out so well--they look delicious.

Jacinda said...

Wow, who knew a whole wheat cookie could be so great!

Anyone who's ever had an oatmeal cookie, moron.

kathleen said...

These look wonderful and thanks for the tips on getting them to be presentable. Safe Travels and Happy Holidays. Will check out Kim's cookbook too.
Kathleen

OysterCulture said...

These sound so nutritious and tasty, I could almost seeing them double as an energy bar. They're sure to beat Clif Bar hands down.

Marianne (frenchfriestoflaxseeds) said...

I can't say I've ever tried baking any cookies solely with whole wheat flour, but I don't actually find it makes most baking that heavy. Perhaps I just don't mind it? I do love the looks of this cookies - you can never go wrong with a little chocolate.