I do adore chocolate chip cookies and have used this recipe for years. It’s still over the moon delicious, but I also wanted a healthier option. These are nuttier, complex and have so much yumminess going on. The slight crunch from the whole wheat flour is fabulous and the coconut sugar has a really wonderful flavor. I did grind both the coconut and turbinado sugars in the coffee grinder to ensure they mixed well with the sugar. I believe you may be able to also do this in a food processor. This step is perhaps not 110% necessary, but highly recommended. My daughter wanted these at the time we made them, at dinner and after her bath. She was allowed a bite or two at each moment. It always makes me feel a little better that she’s getting some whole grains and at least healthier sugar when she does get the occasional sweet. These will be kept in the virtual recipe box for many more happy, whole-wheat cookie occasions. Recipe modified from Kim Boyce’s “Good To The Grain.”
3 cups whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
16 tablespoons (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1 cup packed coconut sugar, ground in a coffee/spice grinder
1 cup turbinado sugar, ground in a coffee grinder
2 large eggs
2 teaspoons vanilla extract
8 ounces bittersweet chocolate chunks
Preheat oven to 350. Spread parchment paper or silicone baking mat on a cookie sheet.
Whisk flour, baking powder, baking soda and salt in a mixing bowl.
Cream sugars and cold butter for 2 minutes with a stand mixer or beaters. Add eggs, one at a time and beat to combine. Add vanilla and beat until just combined.
Add dry ingredients to wet ingredients and stir or beat until just combined. Add chocolate chunks and fold into the batter with a a spoon or your hands.
Spoon very rounded tablespoons onto baking mat or parchment paper and bake for 15 minutes.
Enjoy with a large glass of milk!