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.
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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.