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
3 cups whole wheat flour
1 tsp baking soda
1 ½ tsp salt
1 cup unsalted butter, softened
1 cup brown sugar
1 cup sugar
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.