Whole Wheat Chocolate Chip Cookies

I added chopped pecans to this recipe although you could certainly add in your favorite nuts, dried fruit, or a bit of coconut if you’d like. They’re best warm from the oven or eaten the same day.

Slightly adapted from: Good to the Grain

Ingredients

Dry Mix:

3 cups whole-wheat flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1 1/2 tsp. kosher salt

Wet Mix:

8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces

1 cup dark brown sugar

1 cup sugar

2 eggs

2 tsp. pure vanilla extract

8 ounces bittersweet chocolate, roughly chopped into a 1/4 and 1/2-inch pieces

1/2 cup chopped pecans

Instructions

Preheat oven to 350 degrees F. Line two baking sheets with parchment. Sift the dry ingredients into a large bowl, pouring 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 standing mixer fitted with a paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down sides of the bowl. Add the eggs one at a time, mixing until each is combined. Mix in vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds.

Add the chocolate and pecans all at once and quickly mix on low speed until evenly combined. Use a spatula to scrape down sides and bottom of bowl and turn out onto a clean work surface and use your hands to fully incorporate all ingredients.

Scoop balls of dough about 3 tablespoons in size on the baking sheet, leaving 3 inches between them. Bake for 16-20 minutes, rotating the sheets halfway through until the cookies are evenly dark brown. Transfer to a wire rack to cook and repeat with remaining dough.