During one of my visit to one of my favorite cookery store, I found pounds of sugar free chocolates! I couldn't wait to use it, but you know life gets in the way and it took me weeks before finally getting a chance to enjoy it. With time on my hands and lots of nuts and chocolates that needed to be consumed before it gets bad. I made my favorite comfort food which is a Chocolate Chunk Cookies, what's good about this version is aside from the use of whole wheat flour, I also used Splenda instead of regular granulated and brown sugar. The recipe is from this awesome looking cookbook by Kim Boyce called Good to the Grain. Kim's recipe uses regular sugars, feel free to do so as well. Its just that from time to time, I like experimenting with Splenda, they don't often turn out the way I like it, however I learned from past experiences so I didn't encounter any problems making these.
The whole wheat flour gave this cookie a bite, it's like eating oatmeal cookies without actually using oats. As you can see from the picture both the pecans and the chocolate was chopped chunky style, I could say I made it so, but the truth is I was a wee bit lazy and heck who doesn't love a chunks in their cookies, right? These taste awesome without feeling guilty afterwards.
Whole Wheat Chocolate Chip Cookies
- 3 cups whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 2 sticks cold butter, cut into small pieces
- 1 cup dark brown sugar
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 8 ounces bittersweet chocolate, chopped into bits
Preheat oven to 350 degrees. Line two baking sheets with parchment or Silpats.
Whisk the whole wheat flour, baking powder, baking soda and salt together in a medium bowl. Set aside.
In the bowl of a stand mixer (or a large bowl in which you can use a hand mixer), beat the butter and sugars. Once they are creamy, add the eggs and vanilla. Beat to combine.
Add the dry ingredients in two batches and mix. Finally, add the chopped chocolate and just stir to incorporate.
Scoop balls of dough that are approximately 3 tablespoons worth. I used a quarter cup scoop to make it easy. These are big cookies, so six per sheet is plenty. Bake for 16-20 minutes, rotating the pans so that they each spend half the bake time on top and half the time on the bottom.
When the baking time is up, remove the cookies from the sheets and let them cool.