Chocolate Chip Cookies

No, these chocolate chip cookies are NOT overdone.

This comment is specifically for my dad, who is extremely picky about the "done-ness" of his cookies. When any of us bake the family-standard chocolate chip recipe, you have to watch the cookies like a hawk. Dad really likes them pretty pale. I can't blame him in a way, I don't like crunchy chocolate chip cookies. The best ones are a little crisp on the edges and pleasantly chewy and a little gooey on the inside.

So, back to these particular cookies, they are not overdone, they are brown because they are 100% WHOLE WHEAT. Yup. And guess what? They taste fabulous.

So on one of my favorite foodie blogs, I saw a recommendation for a new cookbook called "Good to the Grain". It's a cookbook with familiar recipes that are modified to include more whole grains. Well, we've been trying to eat more fruits and veggies and whole grains, so this cookbook seemed like a good choice. I really like it so far (but have only tried 3 recipes). I'll certainly post more about it as I go along. These cookies were intriguing to me the first time I leafed through the book. I love chocolate chip cookies. I keep trying new recipes, just to see what each different one is like. I honestly did not think these would be that great. Wow was I surprised. The wheat flour gives them a different texture and a sort of nutty taste, but these are both unexpectedly pleasant. It felt like kind of a grown-up, sophisticated sort of chocolate chip cookie with a really savory aftertaste that left me wanting more. Maybe it was partially the kosher salt. I have a longstanding love affair with kosher salt, but I haven't used it much in baking. This cookbook seems to call exclusively for it in all the recipes.

PS-My kids loved the cookies, too.

WHOLE WHEAT CHOCOLATE CHIP COOKIES

(modified slightly from "Good to the Grain" by Kim Boyce and Amy Scattergood)

Dry mix:

3 c whole-wheat flour

1 1/2 tsp baking powder

1 tsp baking soda

1 1/2 tsp kosher salt
Wet mix:

8 oz (2 sticks) cold unsalted butter, cut into 1/2" pieces

1 c dark brown sugar (don't substitute light brown, you really need the dark to contend with the strong wheat flavor)

1 c granulated sugar

2 eggs

2 tsp vanilla extract

1 (12 oz) package of good quality semisweet chocolate chips

Spray cookie sheet/s with nonstick spray. Heat oven to 350.

Add all dry ingredients to large bowl and whisk together. Set aside.

Add butter and sugars to bowl of standing mixer with paddle attachment. With mixer on low speed, mix until butter and sugars are blended, scraping sides of bowl if necessary. Add eggs one at a time, mixing until each is combined. Mix in vanilla. Add flour mixture to bowl and blend on low until the flour is just combined, about 30 seconds. Scrape down bottom and sides of bowl. Add chocolate chips all at once, and mix on low until chocolate is evenly combined. Scrape the batter out onto a work surface and use your hands to fully mix everything.

Scoop mounds of dough, 2-3 tablespoons depending on desired size (I liked these a little bigger, I think it helped contribute to a nice chewy center). Larger cookies will only fit about 6 to a sheet. Bake the cookies 15-20 minutes, until cookies are evenly dark brown. Transfer to a wire rack and continue to bake dough. Eat warm with milk! This recipe also halves nicely.