Enjoy a homemade cookie
September 28, 2018
We’re of the mind that any day is a good day for a homemade cookie, especially one that’s served warm from the oven. But if you need a legitimate excuse to indulge, look no further than National Homemade Cookies Day on October 1.
To celebrate, we asked Rebecca Proctor, our creative director and chief brand officer, to provide a recipe for her favorite homemade cookie. She suggested chocolate chip cookies made with whole wheat flour.
Of course, there probably isn’t anyone who doesn’t love a chocolate chip cookie, right? But did you know that in addition to the emotional comfort that chocolate chip cookies provide, there’s also a science behind why the cookies are so addictive? Two key ingredients—sugar and chocolate—contain small amounts of anandamide, a brain chemical that triggers sensations of pleasure.
Rebecca’s recipe is from one of her favorite cookbooks, Good to the Grain: Baking with Whole-Grain Flours, by Kim Boyce with Amy Scattergood. The cookies have a unique nutty flavor, thanks to the whole wheat flour. Another interesting twist is that the chocolate chips are chopped from a candy bar.
So, turn the oven on, pour yourself a big glass of milk, and enjoy these treats.
Chocolate Chip Cookies
Makes about 20 large cookies that are about the size of your palm.
3 cups whole wheat flour
1½ teaspoons baking powder
1 teaspoon baking soda
1½ teaspoons kosher salt
8 ounces (2 sticks) cold unsalted butter, cut into ½-inch slices
1 cup dark brown sugar
1 cup sugar
2 teaspoons pure vanilla extract
8 ounces bittersweet chocolate, roughly chopped into ¼- and ½-inch pieces
- Place two racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper to prevent cookies from sticking to sheets.
- Sift the dry ingredients into a large bowl. Pour back into the bowl any bits of grain or other ingredients that may remain in the sifter.
- Add the butter and the sugars to the bowl of a stand mixer fitted with a paddle attachment. With the mixer on low speed, mix just until the butter and the sugars are blended, about two minutes. Use a 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.
- 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.
- Scoop mounds of dough about three tablespoons in size onto the baking sheet, leaving three inches between them or about six mounds to a sheet.
- Bake the cookies for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly dark brown. Transfer the cookies, still on the parchment, to the counter to cool and repeat with the remaining dough. These cookies are best eaten warm from the oven or later the same day. They’ll keep in an airtight container for up to three days.