Whole Wheat Chocolate Chip Walnut Cookies

Hold your horses. These aren’t my chocolate chip cookies, so don’t get too excited. That recipe will never leave the vault. Unless I have kids and maybe, just maybe, I’ll share it with them.

Nevertheless, today I share with you a recipe from the Cherry Bombe cookbook. What makes it awesome? It’s all female contributors and the recipes are pretty good. Enough for me to buy the book and to try some of these things out!

I first made these cookies when Tim, MIL, and I took a class at Sur la Table. I loved the toasted walnuts and the nuttiness of the whole wheat. What I didn’t love is that the cookie didn’t flatten as much and it eventually became too crispy for my liking. I’m definitely the crispy on the outside, chewy in the middle kind of a cookie gal. So I added a little more of this and a little bit of that and got exactly what I wanted!

WHOLE WHEAT CHOCOLATE CHIP WALNUT COOKIES

INGREDIENTS (makes 3.5 dozen medium sized cookies, cook time 12 – 15 minutes) – recipe adapted from Avery Ruzicka, Cherry Bombe

1 cup chopped walnuts
2 sticks unsalted butter
1 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
2 1/3 whole wheat flour
1 tsp salt
1/4 tsp baking soda
1/2 tsp baking powder
1 1/2 cups chocolate chips

PREPARATION

Preheat oven at 350°F.
Spread chopped walnuts on baking sheet and bake for 5 minutes. Set aside and cool. Turn off oven.
In mixing bowl, cream brown sugar and room temp butter for about 3 minutes until light brown and fluffy.
Add both eggs and vanilla extract. Mix until it comes together.
In a separate bowl, whisk together flour, salt, baking soda, and baking powder.
Add first half of dry ingredients to butter and sugar mixture. Mix slowly. Add second half.
Remove from stand mixer and mix in walnuts and chocolate chips by hands. This will prevent you from over mixing your cookie dough.
Scoop out cookie dough onto lined baking sheet and let it rest in the fridge for about an hour. OR if you’re impatient like me, pop it in the freezer for 20 minutes.
Preheat oven at 325°F.
Your dough should be firm enough for you to pick however many cookies you’d like to bake. Make sure to space them out about 2.5 inches apart from each other.
Bake for 6 minutes and turn the baking sheet to ensure even baking. I banged my baking sheet to make sure they spread, so you can do that as well.
Bake for another 6 – 8 minutes. Remove from oven. Cookies will be slightly under-cooked, but that’s totally OK!
Eat immediately or seal in airtight container.
If you have left over uncooked cookie dough, store it in an airtight container or resuable storage bag and pop in the freezer for later use.

This cookie is hearty and you def need milk or black unsweetened coffee or tea. I had three for this blog’s sake, but I don’t regret it.

Don’t expect to get the same flavor as a regular cookie. Whole wheat flour tastes differently, so don’t be surprised and then complain that my blog misled you. That would be your own doing!