If you weren't told, you wouldn't know. Whole wheat and other whole grains are often still thought of as healthy rather than tasty in many preparations, cookies, cakes and pies being three examples. But, they can actually be functional as well as tasty additions to our cooking. The addition of whole grains to this particular recipe gave us an extremely tender cookie with rich undertones of chocolate and cocoa. The addition of the whole wheat added a nutty wheat flavor to the cookie, an element I would not have thought to add, but Aki reaches for instinctively. Now that we share our breakfast cookies with Amaya there's more motivation to make them good for us all.
Chocolate Chocolate Chip Cookies
225 grams unsalted butter
5 grams baking soda
3 grams baking powder
6 grams fine sea salt
100 grams sugar
213 grams dark brown sugar
2 large eggs (room temp)
2 grams vanilla extract (1/2 teaspoon)
2 grams chocolate extract (1/2 teaspoon)
45 grams double-dutch dark cocoa powder (King Arthur Flour)
280 grams white whole wheat flour
340 grams coarsely chopped chocolate (blend of milk and bittersweet)
Preheat oven to 375°F/190°C
In the bowl of a standing mixer cream the butter, baking powder, baking soda and salt with the paddle attachment until well blended. Add the sugar and mix until just blended. Add the dark brown sugar and cream until the mixture is light. Add the eggs one at a time, mixing until each one is fully absorbed into the batter. Add the extracts and stir until incorporated. Add the cocoa and stir until just blended. Add all of the flour and stir on low until it is mostly absorbed. Add all of the chocolate and stir on low until just blended.
Dough can be baked immediately or wrapped in plastic wrap and chilled in the refrigerator for up to 5 days. Put tablespoonfuls of dough approximately 2-inches apart on a parchment-lined sheet tray and bake for 10-12 minutes until cookies are just set and cooked through. Let cool for at least 5 minutes before eating.