Whole Wheat Chocolate Chunk Cookies

My son is becoming more interested in cooking! 🙂 He actually made this cookie dough almost completely on his own.

This recipe is from Food 52 Genius Recipes: 100 Recipes that will Change the Way You Cook by Kristen Miglore. We modified the size of the cookies, used semi-sweet chocolate, and refrigerated the dough prior to baking. As they were best served warm from the oven, we baked each batch separately just prior to serving. We also served them with vanilla ice cream, which I would highly recommend!

The cookies had a deep toasty flavor with caramelization of the dark brown sugar on the edges. My husband was absolutely in love with the texture- a little bit crunchy on the outside and soft on the inside. Yum.

Yield: Makes about 48 cookies

  • 3 cups (360g) whole wheat flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp kosher salt
  • 1 cup (230g) cold unsalted butter, cut into 1/2-inch (1.3cm) pieces
  • 1 cup (220g) packed dark brown sugar
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 8 oz (225g) bittersweet or semisweet chocolate, roughly chopped into 1/4-inch and 1/2-inch (6mm and 1.3cm) pieces (I used 10 oz semisweet chocolate chunks from Trader Joe’s)
  • ice cream, for serving, optional
  1. Whisk the flour, baking powder, baking soda, and salt in a large bowl.
  2. Put the butter and sugars in the bowl of a standing mixer fitted with a paddle attachment. With the mixer on low-speed, mix just until the butter and sugars are blended, about 2 minutes.
  3. Use a spatula to scrape down the sides of the bowl.
  4. Add the eggs, one at a time, mixing until each is combined.
  5. Mix in the vanilla.
  6. Add the flour mixture to the bowl and blend on low-speed until the flour is barely combined, about 30 seconds.
  7. Scrape down the sides and bottom of the bowl.
  8. Add the chocolate all at once to the batter. Mix on low-speed until the chocolate is evenly combined.
  9. Use a spatula to scrape down the the sides and bottom of the bowl.
  10. Using a large cookie scoop, scoop mounds of dough about (1 1/2 tablespoons in size) and place on a plastic-wrap lined cookie sheet. Refrigerate 1 hour to overnight. (I kept some of the dough refrigerated for an entire week prior to baking with perfect results.)
  11. Place two racks in the upper and lower thirds of the oven and preheat to 350 degrees, preferably on convection.
  12. Line two baking sheets with parchment paper.
  13. Place the cookie dough on the prepared sheets, leaving 2 inches between them, about 8 to a sheet.
  14. Bake for 16 minutes (one pan at a time) or 18 minutes (two pans at a time), rotating the sheets halfway through, until the cookies are evenly dark brown.
  15. Transfer the cookies to a wire rack to cool. Repeat with the remaining dough.

Note: These cookies are best eaten warm from the oven or later the same day. They will keep in an airtight container for up to 3 days.

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