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 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.