These chocolate chip cookies are soft, chewy, and thick. And….. would you believe it? They are whole wheat! Now you can serve your family homemade and healthy cookies ( but they won’t be able to tell and you don’t have to tell them ). These cookies put all other chocolate chip cookies to shame. So, grab some milk, scoops of vanilla ice cream or coffee and join me.
The first time I made these cookies my husband said, ” These are the best cookies you have ever made!” I proceeded to tell him that they were whole wheat and he could not believe it. If you have a tried and true chocolate chip cookie recipe you love I just ask you to give these one try and you will be converted.
Now, there are a few tricks that make these cookies absolutely thick, soft, and chewy. This post will be a lot of reading but I encourage you to read the science behind the cookie making.
First, lets talk about the flour. You need to take the time to measure it out accurately. Too much flour will make your cookies dry in the middle because it soaked up too much moisture. Too little flour will it will spread out. Thin and crispy all over you baking sheet. I advise you to spoon and level off your measuring cup- do not scoop! Next, as you are whisking the dry ingredients you need to add that little bit of cornstarch. I beleive it is the secret to the ultra soft- baked and thick consistency.
Third, the butter needs to be the right consistency. Softened butter is room temperature, but not melty or greasy! If you softene your butter in the microwave it will most likely yield a greasy baked cookie. I recommend softening the butter by putting it on the counter about an hour before you want to use it.
Forth, use room temperature eggs. Why is it important. Well your butter is room temperature and therefore you don’t want your eggs to be cold. Room temperature helps all your ingredients to blend better together and keep a uniform structure. You can’t cream your butter when it is a hard as a brick and think of your eggs the same way. Aquick way to make them room temperature is to place them in a bowl of hot water for 5 minutes.
Next, chill your cookie dough before baking. this step is imperative! Cold dough results in thicker cookies. If you bake your cookie dough at room temperature it will spread out in the oven. cover up your cookie dough and chill it for at least two hours and up to 4 days. The longer you chill it the better the flavor will be!
Also, it make a difference on how your roll the cookie dough into balls. This little trick I learned and now I do this for every cookie I bake. Roll the balls taller instead of wider. This will ensure you have a thick cookie.
Now, that we have discussed the cookie dough, let’s talk about the baking. You may think that this is a lot of work , but it all makes a difference in how your cookie turns out. First, when your baking don’t overbake them! An underbaked cookie will make them softer. They will continue to bake when you take them out of the oven as they sit on the cookie sheet. So, take them out before they look done. Just slightly golden on the edges. Next, rotate them halfway through the baking process. So, yes you need to keep your hand on the oven door. Bake them for 4 minutes and then rotate them and cook for another 4 minutes. Lastly, to make them extra special and pretty when they come out of the oven put a few chocolate chips on top. The warm cookie will melt it and they will stick on and look so yummy! I promise you that these cookies will be thick, soft, and chewy if you follow these steps.
Whole Wheat Chocolate Chip Cookies
3 cups of white whole wheat flour ( pastry flour is the best )
1 1/4 teaspoons of baking powder
1 teaspoon of baking soda
1 1/2 teaspoons of cornstarch
1 teaspoon salt
1 cup of unsalted butter ( 2 sticks ), softened
1 cup of sugar ( I use raw cane )
1/2 cup of honey
2 large eggs, room temperature
1 teaspoon of vanilla
1 1/2 cups of semi-sweet chocolate chips
1. Position rack to middle of the oven and preheat to 350 degrees.
2. Whisk together the flour, gluten, baking powder, baking soda, and cornstarch. Set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment. Cream the butter with the sugar until fluffy, about 3 minutes. Add the honey and mix to combine.
4. Add eggs, one at a time, beating well after each addition. Stop the mixer and scrap down the sides of the bowl. Add the vanilla and mix well.
5 Add the flour mixture and mix to combine. Add the chocolate and stir one more time.
6. Chill the dough for 2 hours and up to 4 days.
7. Using about 1 1/2 tablespoons of dough. Roll the dough into balls and make them taller ( if you want a thick cookie ). Place the cookies about 2 inches apart on the baking sheet.
8 Bake for 4 minutes and then rotate the sheet and bake for 4 to 6 more minutes. Just let the edges barely start browning and the center will be soft.( You might have to do a couple of more minutes if you don’t want them soft. )
9 Place chocolate chips on top to make more pretty and yummy. Transfer to rack to cool completely.
Recipe Source: Fayes- Bakery
P.S. I believe that if you make these cookies with your kids they will be extra yummy and perfect! They will be made with love!