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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 chocolate chopped into bits (Kim calls for bittersweet, I used semi-sweet, because it was what I had)


  • 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. Eat with milk and do your darnedest to resist the siren call from the remaining cookies.


From Kim Boyce's cookbook Good to the Grain.