Chunky Chocolate Cookies With Heirloom Wheat Recipes

CHOCOLATE CHUNK COOKIES

Steps:

• In the bowl of an electric mixer, beat the butter and both sugars for 3 minutes, or until light, fluffy, and cafe au lait-colored (use high speed on a hand mixer and medium speed on a stand mixer). Scrape down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined. Add the flour and both chocolates, and mix on low speed until the flour is completely blended and the chocolate is evenly distributed throughout the dough.
• Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours. (Alternatively, if you don't want to wait, form the dough into balls on the baking sheet as instructed below and chill in the fridge until firm, about 30 minutes.)
• Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
• Drop the dough in firmly packed 1.5-tablespoon balls onto the prepared baking sheet, spacing them about 2 inches apart. (I use a #40/1.5-T cookie scoop with a wire trigger.) Bake for 11 to 13 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. The cookies can be stored in an airtight container at room temperature for up to 3 days.
• Note: Some readers have had issues with the cookies being flat. This can happen as a result of using a "softer" flour. I highly recommend King Arthur All Purpose Flour for this recipe -- it's high in protein and gluten, and helps cookies hold their shape.
• Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) The baked cookies can also be frozen for up to 3 months. Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
• Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
• Sift together the flour, baking soda and salt; set aside.
• In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

WHOLE WHEAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cream butter, white sugar, and brown sugar together in a large bowl until smooth. Add eggs and vanilla extract and mix until light and fluffy. Add whole wheat flour, baking soda, and salt and mix. Stir in chocolate chips and walnuts to make a very crumbly dough. Use hands and spoon to press and compact dough.
• Form dough into approximately 3 dozen 1 1/2-inch balls and place on a baking sheet. Press down slightly to flatten.
• Bake in the preheated oven for 8 to 12 minutes. Allow to cool before removing from the baking sheet.

THE BEST CHOCOLATE CHUNK COOKIES

Steps:

• Position racks in the center and top third of the oven and preheat to 350 degrees F. Line two large baking sheets with parchment paper.
• Sift the flour, baking soda, and salt into a medium bowl. Set aside.
• In the bowl of a heavy-duty stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until well blended, about 2 minutes; scrape down the bowl.
• Beat the eggs and vanilla in a small bowl. Add to the butter mixture and blend well; scrape the bowl again. On low speed, add the flour mixture and beat until just mixed; scrape down the bowl. Add the chocolate and optional nuts and mix until incorporated into the dough.
• Drop rounded tablespoons of the dough onto the prepared sheets, spacing them about 2 inches apart. Bake, switching the position of the sheets from top to bottom and front to back halfway through baking, until the cookies are golden brown but the centers seem slightly underdone, about 13 minutes. Do not overbake or the cookies will be crisp throughout instead of chewy. Cool for a few minutes on the baking sheets, then transfer to wire cooling racks to cool completely. The cookies will crinkle as they cool. (Store at room temperature in airtight containers for up to 1 week.)

HERITAGE WHEAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350° F.
• Cream together the butter, date sugar, brown rice syrup, and vanilla extract in a mixer or using a spatula by hand in a large bowl .
• In a separate bowl, mix together dry ingredients: flour, cinnamon, baking soda, baking powder, salt.
• Add the dry mixture to the butter/sugar mixture and combine well.
• Add the optional chopped pecans should you choose to, stirring until well incorporated. Finally add the chocolate chips.
• Use a cookie scoop (or well rounded teaspoon) to drop dough onto a prepared cookie sheet , allowing about 2" for expansion.
• Bake for 14-15 minutes. Allow cookies to cool for at least 2 minutes before removing them from the cookie sheet (you won't want to wait much longer!). The tiered baker's sheet cooling rack is perfect for this purpose, or you may opt to remove the cookies to a more traditional cooling rack . Either way, enjoy! (with minimal guilt)

WHOLE WHEAT CHOCOLATE CHIP COOKIES

Steps:

• Combined the flour, baking soda, and salt and set aside.
• In a large bowl, combine the tub light butter and sugars and beat until smooth.
• Add the egg and vanilla and beat until smooth.
• Add the flour mixture and beat until all the flour is combined.
• Stir in chocolate chips and walnuts if desired.
• Drop the dough, one spoonful at a time onto an ungreased baking sheet (NOTE: I've found refrigerating the dough, especially overnight, makes it much easier to shape and more like store bought cookie dough).
• Bake at 350 F for 10 to 15 minutes or until cookies are just browned.
• Remove from the sheet to cool.

CHUNKY CHOCOLATE CHIP COOKIES

Steps:

• Combine flour, baking soda, cinnamon, and salt in medium bowl. Whisk together oil, granulated sugar, and brown sugar in large bowl. Whisk in egg whites and vanilla until smooth. Stir in dry ingredients until blended. Fold in oats and then chocolate.
• Cover and chill dough at least 15 minutes. Mean while, heat oven to 375. Line 2 baking sheets with parchment paper .
• Shape dough into 16 balls (1/4 scant cup each) with hands, using a little pressure. Place 8 balls on each prepared sheet. With fingers, press each into a patty about 3" in dibmeter, allowing about 2" between patties for slight spreading.
• Bake 7-10 minutes or until desired browness (do not overbake), switching position of sheets halfway through. Let cool a few minutes before moving to rack to cool completely.

SUPER CHUNKY TRAIL MIX COOKIES (WHITE WHOLE WHEAT FLOUR)

Steps:

• Heat oven to 375°F. In large bowl, beat sugars, peanut butter, butter, vanilla and eggs with electric mixer on medium speed until creamy. Stir in flour, oats, baking powder and baking soda until well blended. Stir in candies, peanuts and raisins.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart; flatten slightly with bottom of drinking glass.
• Bake 8 to 9 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely; store tightly covered.