whole wheat chocolate chunk cookies
Turning a classic into a whole wheat sweet! This recipe is modified from the Culinary Institute of America's recipe in their book Baking and Pastry: Mastering the Art and Craft. This is a very comprehensive book for both recipes and technique. Great to have on hand!
Note: Set out the eggs and butter ahead of time so that they can reach room temperature.
This recipe makes approximately 30 small cookies.
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- This recipe is available in metric and imperial.
Set out ingredients. (This picture depicts a double batch.)
I like the rustic look of chopped chocolate, but chocolate chips are also fine for a more classic look.
Cream butter, sugars and vanilla (extract).
Add eggs to creamed mixture, one at a time.
Mix dry ingredients together and add to the mix.
Add chocolate chunks and fold into mixture.
Cool cookie dough in the refrigerator for at least an hour before rolling.
Roll it out!
Flatten just a bit!
Bake at 180° C 350° F until golden brown, approximately 12-14 minutes. Cool on the sheet and enjoy some while they're warm!