Guest Editors

Kim Boyce's Whole Wheat Chocolate Chip Cookies

By • January 20, 2014 • 13 Comments

In anticipation of this year's Piglet, we'll be sharing articles, recipes, and tips from past winners over the next three weeks. First up: Kim Boyce's Good to the Grain. Learn more about this year's tournament here, or head to Provisions to add some of the titles to your bookshelf!

Today: The internet-famous whole wheat chocolate cookie, and why you should make it right now.

These cookies are the size of your palm, with thick, chewy edges, soft centers -- and big chocolate chunks. It's surprising just how delicious the whole-wheat version of an old classic is. Unlike many of the recipes in Good to the Grain, this cookie is made with 100 percent whole-wheat flour, which gives it a distinctive, nutty taste. Use a good bittersweet chocolate for these cookies, as the flavor of high-quality chocolate pairs best with whole-wheat flour. 

More: Add this recipe to your chocolate chip cookie rotation, too.

Whole Wheat Chocolate Chip Cookies

Makes about 20

3 cups whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1 cup dark brown sugar
1 cup sugar
2 eggs
2 teaspoons pure vanilla extract
8 ounces bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces

See the full recipe (and save it and print it) here. 

Photo by Quentin Bacon

From Our Friends
powered by ZergNet

Tags: whole wheat, chocolate chip cookies, good to the grain, kim boyce, cookies

Comments (13)

Default-small
Default-small
Default-small

5 months ago Gaby

Could you add other things, such as toffee or walnuts, without ruining the recipe?

Default-small

6 months ago krista

i made these exactly as written and i am in love. i used white whole wheat flour from tj's and they are perfect.

Mrs._larkin_370

6 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

These cookies rock my world. I use King Arthur white whole wheat flour, because that's what I like.

Default-small

6 months ago Kathy

We love these cookies - even my teenagers which is saying a lot!

Default-small

6 months ago Sofia

The best chocolate chip cookie recipe ever. This is now the only one I use.

Summer_2010_1048

6 months ago Midge

The only chocolate chip cookies I make now. Thank you KB, for these, and your amazing cookbook.

Chickenstock

6 months ago DianeT

I have been making these cookies for years and everyone loves them. The 100% whole wheat adds a nice flavor which complements the dark chocolate perfectly. I follow her clear recipe exactly, except I often use Ghirardelli 60% cacao chocolate chips instead of chopping chocolate - it saves some time.

Mcs

6 months ago mcs3000

best. whole-wheat chocolate-chip cookie ever. made these for my @food52 secret santa. kim boyce's book is a game changer. ran into david lebovitz during his sf visit. he said he wanted to write a book like that but kim beat me to it and did it better. i love this book!

Default-small

6 months ago Goldie

I make these all the time and they are fantastic. I use 100% whole wheat flour and they turn out great. Really nutty and chewy and delicious. I make them a little smaller than Kim Boyce says, but apart from that I always follow her recipes exactly because she is very careful and deliberate about every choice and process in the recipe.

Default-small

6 months ago Monica M

These cookies are really great. I make some every once in a while since it keeps well and they're simply delicious. I use white whole wheat flour and I like that these cookies are based purely on whole wheat and not a combination with all-purpose.

Cherrylush

6 months ago NazNyc

Thanks Kenzi! Will do!

Cherrylush

6 months ago NazNyc

What's the difference between Whole Wheat Flour and whole wheat pastry flour? Is it milled differently. And would it work here?

Me

6 months ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

I believe that whole-wheat pastry flour has slightly less protein than regular whole-wheat flour, and it absorbs liquid a little differently. Since this recipe was developed with regular whole-wheat flour, I might stick with that for the best results. But if you do end up swapping it out, please let us know how it works!