>Whole Wheat Chocolate Chip Cookies
March 27, 2011 § 26 Comments
I unrolled my mat and sat down, noticing the fancy yoga socks clad feet of my neighbor stretched out in front of her. Before class started my teacher asked if there was anyone new to yoga and my neighbor raised her hand. It wasn’t until class started that I noticed she was an older woman. Being a mixed levels class there is a spectrum of students – beginners like my neighbors to those who have been practicing for years and defy the laws of gravity and physics. At times, out of the corner of my eye I could see her look wide eyed in amazement at some of the other students. It was lovely being next to her – she took the class with an open heart and I could tell she truly took all of my teacher’s words in. To see that, to share in that experience made it an extra special class for me. I feel lucky to have been only one mat over from her.
These cookies are from Kim Boyce’s Good to the Grain. I don’t think I’ve ever made so many recipes from one cookbook before, and like every other baked good I’ve made from this book it did not disappoint. My coworkers were over the moon about them, and I think my manager almost didn’t believe that I made them. I know that there are a million chocolate chip recipes out there but the next time you’re in the mood for making some, please please try this one!
Whole Wheat Chocolate Chip Cookies:
(This will make about 24 cookies)
3 cups whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
2 sticks cold butter, cut into small pieces
1 cup dark brown sugar
1 cup sugar
2 teaspoons vanilla extract
1 cup chocolate chips (Next time I will use 1 1/2 to 2 cups though)
Line two baking sheets with silicone baking mats.
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, beat the butter and sugars. When creamed, add the eggs and vanilla. Beat to combine. Add the dry ingredients in two batches and mix. Finally, add the chocolate and just stir to incorporate.
Scoop balls of dough that are approximately 3 tablespoons worth. Refrigerate for half an hour and preheat oven to 350 degrees. 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 them from the oven and let them rest for a few minutes. Move the cooling rack.