So when one of my favorite food bloggers, Molly at Orangette, quietly claimed that this cookie had ousted our shared favorite in her top 5 list — The New York Times chocolate chip cookies – I fired up my mixer in thirty seconds flat.
And when she said it was made with whole wheat I nearly fell off my rocker. A healthier chocolate chip cookie? Ew. I’m all for eating healthy, but if I’m eatin’ a cookie I want a cookie.
So I whipped these up in 20 minutes or less — they’re really easy — and used the requisite white whole-wheat flour (not whole wheat flour — you can find both in your baking aisle). I fed them to the Ultimate Chocolate Chip Cookie Connoisseurs first (my kids); they proclaimed them delicioso. Hmmmm. These had promise.
I bit in to a warm one and immediately tasted the sweet, nutty whole wheat goodness. It was exactly as Molly described:
They’re everything that a proper chocolate chip cookie should be: tender and chewy in the middle, crisp at the edges, and very forthcoming with the chocolate. But what I like most is that, on top of all that, you also get the subtly nutty, naturally sweet-and-savory flavor of wheat.
If you’ve ever been in Europe and gotten addicted to digestive biscuits, these will be your new best friend. I will make these again and again. Are they my favorite? Probably not — I’ll slide them in at #3. #1 are the New York Times cookies, #2 are the Cook’s Illustrated Brown Butter Choc Chip. But, in a world with zillions of chocolate chip cookie recipes, #3 ain’t bad at all.