Friday, September 17, 2010

Whole wheat chocolate chip cookies

These are maybe the best chocolate chip cookies I've ever had. No seriously. And that's saying a lot because I've had a lot of good cookies. But for some reason, I usually prefer the store bought kind. Why? Because the one's that are homemade are always flat, dry, hard, and tasteless. Which is another reason why I buy store bought cookie dough and eat it without baking it. And it sure is good.

On my hunt for the perfect chocolate chip cookies, I literally looked everywhere until I found the perfect recipe. Chocolate chip cookies are a pretty delicate thing that is meant to be perfect. When i found this one, I knew it was right. It's a very unique recipe that uses yeast in the recipe! And when I made the cookies, they were a hit too. My parents loved them and begged me to make them again and I liked them too! My mom even brought them to her work to share with everyone and they were a hit there too. If you want perfect chocolate chip cookies, you should make these.

Whole wheat chocolate chip cookies
adapted from Sugar Plum
1/2 cup salted sweet cream butter
2 1/2 cups whole wheat flour
3/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon active dry yeast
1/4 cup salted sweet cream butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
8 oz semisweet chocolate
Melt butter in small saucepan over medium heat. Continue to cook the butter, whisking frequently, until it starts to brown and foam, about 2-3 minutes. Set aside.

In medium bowl, mix flour and baking soda. Stir in yeast and salt until combined.

In large bowl, using a mixer at medium speed, beat softened butter, brown sugar, and granulated sugar until well combined and grainy. Beat in browned butter for 1 minute. Beat in eggs and vanilla until well combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined. Stir in chocolate. Chill dough in refrigerator for 1 hour.

Preheat oven to 375 degrees F. Generously butter a cookie sheet. Drop 1/4 cup measures of dough onto cookie sheet. Bake at 375 degrees F for 10-12 minutes or until golden brown around edges. Cool 2 min before transferring to wire racks. Cool 10 minutes before putting into sealed container.


  1. I'm really interested to try these, its very different to regular choc chip cookie recipes with the yeast and whole wheat. Yours look great!

  2. Hey, I just picked some whole wheat flour up from the grocery store! Great excuse to make a batch of choc chip cookies, though they won't last very long I'm afraid. I've never seen a cookie recipe with yeast before; looks very intriguing.


  3. whole wheat choc chip cookies? Hmmm I'll have to try that - a lot of my recipes with wheat flour don't taste very good.

  4. I've never seen chocolate chip cookies made with yeast before...they look delicious though so I'm going to have to try it out!

  5. Can't wait to try these .... I'd say they'll be fantastic.

  6. I'm anxious to try these! Using yeast is a bit different (in a good way). And I always love using whole wheat flour!