Whole Wheat Dark Chocolate Chip Cookies with Sea Salt

Finally!  When I set out to make whole wheat dark chocolate chip cookies, I thought it would be simple.  Little did I know that this recipe would be a bit of a tough nut to crack.

I rarely have to make a recipe multiple times to be happy with it.  And only a few times have I had a recipe just completely not work when I followed it exactly.  But the first time I made these cookies, I could barely even add half of the total flour called for before the dough was dry and crumbly.  The resulting cookies tasted good, but the large recipe discrepancy nagged at me until I knew I had to figure out the right combination.

BUT, on my third try, I think I’ve finally found the recipe ratios that work (for me).

These are great, because they have the nutty whole wheat taste, the gooey dark chocolate, and then that salty crunch right at the end.  As a cookie aficionado (nicknamed the Cookie Fairy in college), these are definitely going into my regular cookie rotation.

So here is my much-revised version of this excellent idea. It’s fast, easy, and a total crowd-pleaser.

Preheat the oven to 350 F. Cream together the butter, brown sugar, and white sugar.

I use a big bowl and wooden spoon because I’m old school. Or because I’m too lazy to get my mixer out. One of those things. But you can use a mixer too.

Add the eggs and vanilla, and stir everything together until it’s fully combined.

Begin adding in all of the whole wheat flour, plus the baking soda, baking powder, and sea salt.  Stir the dry ingredients into the wet until combined, and then stir in the regular flour.

The dough will be fairly dry, but don’t let it get TOO dry because you need to be able to form it into balls.  I’d recommend holding out a half cup of flour and seeing if you need it.

Chop up the chocolate into smaller chunks.  I’ve found that it’s easiest to chop up if you throw the block of chocolate into the microwave for about 10 seconds beforehand. Just softens it slightly.  Throw the chocolate into the dough, then stir just enough to combine.

You can chill the dough for up to 72 hours, or bake right away.

When you’re ready to bake, scoop just enough dough to where it’s about golf ball size, and lightly roll in your hands into a ball, then place on baking sheet.  I very lightly leveled off the top so the salt would stick better.  Then lightly sprinkle with whole sea salt.

Bake until golden brown, but still soft.  This was 10-15 minutes in my oven.

Let the cookies cool on the baking sheet for a couple minutes, then transfer sheet to a wire rack or counter to cool a bit more.

And voila…whole wheat dark chocolate chip cookies!  I love that hint of sea salt too, perfect with the nuttiness of the whole wheat flour and the bitterness of the dark chocolate.

Other cookie recipes you’ll love:

• Brown Butter Snickerdoodles
• Woodford Reserve Double Oaked Chocolate Chip Cookies
• Brown Butter Cinnamon Chip Oatmeal Cookies
• Salted Peanut Butter Chocolate Shortbread
• Salted Dark Chocolate Chunk Cookies
• Healthy Peanut Butter Oatmeal Chocolate Chip Cookies

Salted Dark Chocolate Whole Wheat Chocolate Chip Cookies

• 1 1/2 cups of whole wheat or white whole wheat flour
• 1 cup of regular flour (or bread flour)
• 1 1/4 teaspoon of baking soda
• 1 1/2 teaspoons of baking powder
• 1 1/2 teaspoons of sea salt
• 1 cup of unsalted butter
• 1 1/4 cup of brown sugar
• 3/4 cup of granulated sugar (if you want it a little less sweet, you can go with 1/2 cup)
• 2 large eggs
• 2 teaspoons of natural vanilla extract
• 16 ounces of chopped dark chocolate (at least 60% cacao content); Trader Joe’s has some great ones, above the frozen foods
• Sea salt for garnish

1. In a large bowl, cream together the butter, brown sugar, and white sugar. I use a wooden spoon because I’m old school (and I’m too lazy to get my mixer out), but you can use a mixer too. Add the eggs and vanilla, and stir everything together.
2. Add all of the whole wheat flour, plus the baking soda, baking powder, and salt. Stir the dry ingredients into the wet until combined, and then stir in the regular flour.
3. Chop up the chocolate and throw into the dough, then stir just enough to combine. You can bake right away, or the dough can be refrigerated for up to 72 hours.
4. Preheat the oven to 350 F.  Scoop enough dough to where it’s about golf ball size, and lightly roll in your hands into a ball, then place on baking sheet. I very lightly leveled off the top so the salt would stick better. Then lightly sprinkle with sea salt.
5. Bake until golden brown, but still soft.  This was 10-15 minutes in my oven. Let cool on the baking sheet for a couple minutes, then transfer sheet to a wire rack or counter to cool a bit more.

Original recipe from A Cozy Kitchen

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