Time to bake some cookies! My daughter has a cookie monster toy that opens his mouth so she can drop cookies in his mouth and then he gobbles them up! So now I have his voice in my head anytime I think about cookies. "Me. Want. Cookies." he says. Is this just motherhood? Everywhere I go, songs or phrases are in my head...
The heat of summer may make you think twice about turning on the oven to bake. BUT, if it's to make cookies, I say go for it. Totally worth it.
Summer and chocolate chip cookies go hand-in-hand in my book. I picture my childhood, with homemade chocolate chip cookies ready on the counter when we came in from a day playing outside or at the pool. Chewy in the middle and slightly crispy on the outside. And so good sandwiched together with vanilla ice cream.
Well, these are a rift on a chewy chocolate chunk cookie. I used whole wheat flour and a chopped up bar of dark, dark chocolate to make these decadent but slightly awesome because made with whole grains. The melted butter makes them extra soft and chewy, but still maintains the crisp.
I use a white whole wheat flour in these cookies. You can also use a whole wheat pastry flour. A regular whole wheat flour will make a heartier tasting cookie, but it will work as well!
Whole Wheat Dark Chocolate Chunk Cookies
- 2 sticks (1 cup) unsalted butter, melted and slightly cooled
- 3/4 cup dark brown sugar
- 3/4 cup organic white sugar
- 2 eggs
- 1/2 Tablespoon pure vanilla extract
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 1/2 cup whole wheat pastry flour (or white whole wheat flour)
- 2 cups dark chocolate chunks
- Melt the butter. In a large bowl, add the butter and sugars and whisk until combined. Add in the eggs, vanilla, baking soda and salt and whisk to combine fully.
- With a wooden spoon, stir in the flour until combined. Add in the chocolate.
- Bake for 9-10 minutes at 375 degrees. Take out and let cool slightly on sheet before removing to wire rack to cool completely.
- This recipe will make about 30 cookies.