I’m steadily working my way through the extensive recipe archives over at Saveur and when I came across this recipe I knew that I had to get these cookies in my mouth. They were part of a recipe collection called 8 Great Recipes that Rocked the Internet, a list of recipes that were passed around the internet and featured by a whole bunch of well known food blogs. The one thing that these recipes have in common is IT, something that causes you to keep on making them and gives you the urgent need to share the recipe with everyone you know. And there is something about these cookies, man.
The whole wheat flour makes them chewy like an oat cookie but with a smoother texture. Don’t skimp on the sea salt, I kept it pretty reserved but regretted it afterwards.
Whole Wheat Chocolate Chip Cookies
3 cups whole wheat flour
1 1/2 tsp baking powder
1 tsp baking soda
1 1/2 tsp sea salt
225g butter, room temperature
1 cup brown sugar
1 cup caster sugar
2 large eggs
2 tsp vanilla extract
300g dark chocolate chips
sea salt flakes for sprinkling
Preheat oven to 175 C and line a large baking tray with baking paper.
Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
In a large bowl cream together the butter, brown sugar and caster sugar until pale and fluffy (about 2 minutes) then mix in the eggs and vanilla extract.
Add in the prepared flour mixture, stir until combined then fold in the chocolate chips.
Roll about 3 tablespoons of dough into balls and place on the prepared tray leaving 3 inches of separation (I used a medium ice-cream scoop with a 3 tablespoon capacity).
Just before baking sprinkle each ball of dough with sea salt.
Bake for 15-20 minutes, allow to cool completely on the tray.
(You can roll out all of the balls of dough and keep them in the fridge to bake at your leisure, if you do this the cookies will probably take closer to 20 minutes to bake).