When I started baking with whole wheat flour even I was skeptical. In my own mind, there was no way (and I mean NO WAY!) whole wheat anything could be edible, much less delicious. But slowly I have come to not only convince my own self (and honestly I am a fairly hard sell!) but also my family. Who until just a few months ago thought that only All-Purpose Flour was the flour that rocks!
No not by strong-arming them, by baking delicious whole wheat baked goods. And I have to say this cookie started the journey to whole wheat baking for me. The first time I made this recipe with the ingredients listed, was the first time I made chocolate chip cookies that I felt were delicious and beautiful. Yes I had for years and years made the recipe on the back of the Nestle bag, and while they tasted quite tasty, for some reason, they did not turn out attractive and definitely not beautiful. they were sunken and spread out on the baking pan.
But this recipe was different.
I knew if I could turn this recipe into Whole Wheat Browned Butter Chocolate Chip Cookies, I could make just about any other recipe with whole wheat flour. So I did! I have taken the additional challenge I offered to myself to forge ahead and bake with whole wheat all the time. And it is going quite well. I have shared a couple of recipes here, but I have plans to share so many more! I hope you stay tuned!
Ingredients needed for this recipe:
- butter
- brown sugar, you know you can make your own right?
- sugar
- eggs
- salt
- baking soda
- whole wheat flour
- real chocolate chips
- walnuts or pecans
- measuring cups
- measuring spoons
- small saucepan
- mixing bowl
- hand mixer
- baking sheets
- cooling racks or cotton toweling
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| Whole Wheat Browned Butter Chocolate Chip Cookies! |
inspired by: The best cookies I have ever made!
makes 24 large cookies OR 36 regular size cookies
1/2 c butter
1/4 c butter, cut into 4 slices
1 c brown sugar
1/2 c sugar
1 egg
1 egg yolk (save the egg white for another use)
1 T vanilla
2 c sprouted whole wheat flour - tip, pastry grind is best for all desserts
1/2 t salt
1/2 t baking soda
1 1/2 - 2 c chocolate chips (we always use the full 2 cups!)
1 c nut pieces, walnuts, or pecans
Place the 1/2 c butter (1 cube) into a small flat pan, melt over medium-low heat, then carefully let butter brown to a golden brown. Set aside to cool slightly.
Place the 4 slices of butter in the bottom of the mixer bowl, add the brown sugar and sugar, add cooled butter and mix until creamy.
Next add the whole egg, the yolk, and vanilla, beating well.
Add whole wheat flour, soda, and salt, mix well. The mixture will be smooth and creamy. Quickly mix in chips and pecan pieces.
For large size cookies, using a large cookie scoop (2 T size) scoop dough onto the prepared cookie sheet. Bake 13-15 minutes, or until done in your oven. Edges will be golden, do not over bake.
For regular size cookies, drop dough onto prepared sheets and bake 10-13 minutes, or until done in your oven. Edges will be golden, do not over bake.
Let cookies rest on baking sheet for 3 minutes (whole wheat cookies are fragile when fresh from the oven, use a timer if you wish.) remove to wire racks or cotton toweling to cool completely.
#WholeWheatThat’sGoodToEat!
Recipe featured at:
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| Scratch Made Food! & DIY Homemade Household was featured at The Ultimate Pinterest Party Link-up. |
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| Scratch Made Food! & DIY Homemade Household featured at Craftastic Monday Link-up. |
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These do look really good despite being whole wheat. I haven't been baking because we would be eating it all!
ReplyDeleteboy oh boy, do I understand that!
DeleteI haven't done much baking with whole wheat flour. These cookies do look delicious!
ReplyDeleteThanks! The trick with whole wheat flour baking (in my humble opinion) is using pastry grind flour. My favorite for dessert and quick bread baking is Spelt flour.
DeleteI just bought a 5 pound bag of whole wheat flour and so I'm saving this recipe to try very soon. The cookies look delicious!
ReplyDeleteThanks!
DeleteI haven't been able to buy any whole wheat flour since the pandemic began. Maybe tomorrow will be the day (I'm finally going shopping since the holiday weekend will be over by then)!
ReplyDeleteI hope you can fulfill your shopping list! We have had a few shortages in our area as well.
DeleteI make some things from scratch, but more often than not I will use a prepared mix and upscale it to my liking. When I'm home in my float cabin scratch is the preferred mode. Here in the city I find I am less inclined to spend as much time in the kitchen. - Margy
ReplyDeleteI go through spurts of creativity here, often depending upon what is available in our root cellar or the market. Some days we eat a bit more plain, than others...
DeleteThank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
ReplyDeleteWelcome, and thanks for stopping by!
DeleteWhat a lovely wholesome treat, Melynda! I love using whole wheat flour in baked goods, but as you say, it can be a challenge! Thank you so much for sharing these delicious Whole Wheat Browned Butter Chocolate Chip Cookies with the Hearth and Soul Link party. Take care and have a lovely weekend.
ReplyDeleteThank you April!
DeleteI love the flavor or browned butter!! Thanks for sharing this at the What's for Dinner party! Glad you're part of the fun.
ReplyDeleteYou are welcome, I agree, browned butter is delicious!
Delete