Whole Wheat Chocolate Chip Cookies

Before baking.....individually hold rolled

Alrighty....since I bought a big bag of whole wheat flour ...I figure I need to put it to use if not i'm just wasting it. So when my brother's GF showed me some picture of her baking class chocolate chip cookies and found out they used whole wheat flour.....I heard a "ding..ding...ding" in my head that I needed to get this recipe!!!! (Thanks LH for the recipe). Ok, so for this recipe, I made one batch but due to lack of time (made it on Sunday night), I only made about one dozen on Sunday night. From the picture it's the ones on the top that didn't have that smooth texture. It turned out great when it was out of the oven, crispy on the outer part and soft inside. The rest of the dough I put it in the fridge. However, the next day the cookies was hard as a rock!!!! Seriously, I could have thrown the cookie at someone and they would get hurt by it!!!!! I think this was a result of my oven! Eventho I moved the rack to the middle of the often, for some reason baking the cookies for 15 mins (recipe said 15-20 mins) didn't work for my oven! I needed to do something to make it soft again and so I use this secret that I had been doing since I started baking........wanna know??? hhmmm.....it's a secret...so I think I would like to keep it that way for now...hahahahahha. Basically, I just used a slice of bread and put it in the same container as the cookies overnight and "Viola!"......instant soft cookies!!!!!!!!

So for the left over dough that was still in my fridge....I didn't get to it til Tuesday night. Took it out of the fridge and to my surprise....the dough was solid and hard!!! I even left it out for a couple of hours thinking it will thaw out but it didn't. At the end of it, I didn't have any more patience so I started using my hands (yes, I washed my hands before touching the dough) and started kneading it and rolling it up into balls!!! Those are the ones from the picture that had the smooth tops. As for the baking part, this time I baked it for only 12 mins (a suggestion by KM, thanks) and boy did it turn out sooooo good!!!! Overall, I have no idea if it was the hand rolling or the lesser baking time that did the job. Guess I would have to make another batch to find out!

For those of you that wants the recipe, here it is. Courtesy of LH. Thanks again LH!!!

Dry Mix:

• 3 cups - Whole-wheat Flour1
• 1/2 tsp - Baking Powder
• 1 tsp - Baking Soda
• 1 1/2 tsp - Kosher Salt

Wet Mix

• 8 oz (2 sticks) - unsalted butter cut into 1/2 inch pieces
• 1 cup - dark brown sugar
• 1 cup - sugar
• 2 - eggs
• 2 tsp - vanilla extract

8 oz bittersweet chocolate roughly chopped into 1/4 to 1/2 inch pieces

Procedures

1. Sift the dry ingredients (Dry Mix) into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter. Set aside.

2. Place butter and the sugars to a bowl of a standing mixer fitted with a paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended (2 minutes). Use spatula to scrape down the sides of the bowl. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.

3. Add the chocolate all at once to the batter. Mix on low speed until the chocolate is evenly combined. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out onto a work surface, and use your hands to fully incorporate all the ingredients.

4. Scoop mounds of dough about 3 Tablespoons in size onto the baking sheet, leaving 3 inches between them, or about to a sheet.

5. Bake the cookies for 15 - 20 minutes, rotating the sheets halfway through, until the cookies, still on the parchment, to the counter to cool. (NOTE: Mine baked for only 12 mins so make sure to test out your oven).