Whole wheat isn't boring! It works really well with chocolate since they are both strong flavours. Whole grain chocolate cookies for the win!
I hear you. You already cook from scratch, because it's economical and healthy for the family. But what about whole grains? They get a bad rap sometimes, and I agree that whole wheat can have a strong flavour. Enter - chocolate!
I started with Whole Wheat Chocolate Cake because chocolate is strong in its own right, so it can help mask some of the "healthy taste" of wheat. I mostly only grind my own flour at this point, but keep reading for store ideas if you aren't at that point yet. Whole Wheat Donuts are another great starting point and for something savory, Whole Wheat Noodles are super easy to make.
Key Ingredients
Whole Wheat Flour - Grind your own from white wheat berries to keep the entire bran and germ in your bowl!
Butter - Salted or unsalted, I don't usually notice a difference in my baking.
Cocoa Powder - This is the best way to add chocolate taste without excess sugar.
Eggs - Extra moisture is necessary for the whole grains!
Chocolate Chips - Can't beat this classic chocolate treat stirred into the dough.
How to Make Whole Grain Double Chocolate Cookies
***See recipe card below for precise measurements and instructions.***
Step 1: Cream butter and sugar; then add eggs and vanilla.
Step 2: Combine dry ingredients, then add to wet.
Step 3: Stir until just combined, then fold in chocolate chips. Let rest.
Step 4: Form into balls and bake.
I have a Komo mill and think the flour it produces is exactly the right texture, even better than anything I can buy at the store. Living Sky Farms is a great shop to purchase from (use code VENISON at checkout!). Nutrimill is another popular brand I know people use.
FAQs
It can be - unless you let it autolyze. It needs to rest - one good way to remember to do this is to mix up the dough, and THEN turn on the oven to preheat. This 10-15 minutes is perfect for the dough to hydrate before baking. Don't skip this as it will really change the texture of the finished cookies.
If you aren't yet grinding your own, look for high quality brands like Bob Red's Mill or King Arthur Flour. These brands do use the "whole wheat" compared to cheaper brands that may have bleached or sifted the flour to make it more palatable.
These are perfect in a container at room temp for a week. You can also stash cookies in the freezer. I love this for having treats on hand when guests come over, or to add to a freezer meal for a new mom or family having a hard time. Just throw in a container and label so you know what ya got.
I like soft wheat for baking cookies, pie crust, and other non-yeast items. An easy way to remember is that people think yeast baking is difficult, so you need "hard" wheat! Hard and soft have different protein contents, so either works here, but soft is a nicer texture for cookies. You can use either without yeast, but ONLY hard with yeast.
Photos by Dante from Shire by the Sea
More Whole Grain Recipes
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Whole Wheat Chocolate Chip Cookies
Ingredients
- 1 cup granulated sugar
- 1 ½ cups butter room temperature
- 2 eggs
- 1 tablespoon vanilla
- 4 cups fresh ground soft white wheat
- ½ cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 tablespoon baking soda
- 1 cup chocolate chips
Instructions
- Line a baking sheet with parchment paper and set aside.
- Beat sugar and butter in a stand mixer or bowl with hand mixer. Mix in eggs and vanilla.
- Combine dry ingredients in a separate bowl. Stir into wet ingredients until just combined.
- Fold in chocolate chips. Let dough rest while oven heats.
- Turn on oven to 350°F.
- Scoop dough in even size balls, about 2 tablespoons each. Place on prepared baking sheet.
- Bake for 8-10 minutes.
Notes
- Store in an airtight container on the counter or freeze for longer storage.
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