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Kim Boyce's Whole Wheat Chocolate Chip Cookies

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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

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

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