These are my ideal whole wheat chocolate chip cookie—crisp on the outside, and as fluffy as their all-purpose counterparts on the inside. Maple syrup, cinnamon and a slight sprinkling of Maldon salt make them extra special.
1 cup whole spelt flour (or an additional cup of whole wheat pastry flour)
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon cinnamon
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups raw (turbinado) sugar
1/3 cup real maple syrup
3 large eggs
1 tablespoons pure vanilla extract
1 cup rolled oats
2 cups semisweet chocolate chips (60% or higher)
Maldon salt (optional), for sprinkling
Instructions
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flours, baking soda, baking powder, salt and cinnamon.
In a large bowl or stand mixer, beat the butter until light and fluffy, then beat in the sugar.
Beat in the eggs one at a time.
Whisk in the vanilla extract and maple syrup.
Add the dry ingredients in 3 increments, stirring between each addition. Once you’re done mixing in the last of the dry ingredients, you should have a moist, uniformly brown dough.
Stir in the chocolate chips and oats by hand until they are evenly distributed. Put some muscle into it!
Drop about two tablespoon of dough per cookie onto the baking sheet, leaving about two inches of space around each cookie.
Bake for 10 minutes, until the tops are just golden. Err on the side of underbaking.
Allow the cookies to set on the baking sheet for about a minute and transfer them to a cooling rack. If desired, sprinkle with a pinch of Maldon salt. Serve with a glass of milk, of course!
Notes
Based on Heidi Swanson‘s recipe for mesquite chocolate chip cookies in Super Natural Cooking.
Yields 3 dozen big cookies (about 3 1/2 to 4 inches in diameter)
▸ Nutrition Information
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