As I wrote in a previous post about my chocolate chip cookie recipe, cookies haven’t always been my favourite dessert or snack. I don’t mean that I don’t like them, I DO like them, and I certainly would never say no to a chocolate cookie. But, they aren’t usually the first thing I think of when I walk into my kitchen wanting to bake something. This has changed gradually, since my last cookie post, and I’ve been thinking and fantasizing about cookies more. I’ve been thinking, nay, dreaming especially about gooey, rich, chocolate chocolate chip cookies that are crisp on the outside, and gooey on the inside. (Really, over the past few weeks, I’ve actually taken a break from working without realizing it because my mind has wandered off from copyright law, meandered through various foods, lingered on fish tacos, and finally settled on visualizing chocolate cookies.)
So today, I finally decided to give it a shot and bake some double chocolate cookies! But, because I wanted an adventure and a challenge, I decided to try and bake the gooey-est, yummy-est cookies that I possibly could, using whole-wheat flour. It’s healthier than all-purpose flour you see. Also, I ended up buying 10 kilos of the stuff when my mother visited (she makes delicious Indian rotis for which we needed the flour), and haven’t used much of it since she left.
I was nervous at first; it seemed ill-advised. I wanted something decadent and delicious, and whole-wheat based baked goodies don’t usually taste very decadent or delicious. In my experience, they taste kind of, well, healthy. And by that I mean, rough, dry, and most importantly, the opposite of rich. But, I decided to give it a shot.
I was going to use chocolate and butter in the recipe, that was a given. But, using whole-wheat flour and brown sugar seemed like a good way to make the recipe a wee bit healthier than usual.
“Did they turn our well?”, you ask. Oh yes, indeed they did.
They turned our so well that I was forced to resort to expletives to describe how good they tasted, when I first bit into one.
If you’d like to try baking them too, here’s what you’ll need:
1 cup whole-wheat flour (I used chapathi flour) (if you’re not a stickler about making the cookies completely whole-wheat, you could mix in 2 tablespoons of all-purpose flour, just so the cookies are a little smoother)
1 teaspoon baking powder
1/4 cup dutch processed cocoa
1 teaspoon salt
8 ounces semi-sweet chocolate (be warned that using unsweetened chocolate instead results in a sour, bitter, dry and brittle cookie)
5 tablespoons unsalted butter
3/4 cup dark brown sugar
1/4 cup granulated white sugar
1 teaspoon vanilla extract
1 teaspoon instant coffee
3 handfuls of dark chocolate chips (substitute some of the chips with toasted hazelnuts or macadamia nuts if you like)
Method: Melt the chocolate in a double boiler (you can also do this in a microwave, in which case, make sure to use a lot heat setting so as not to burn the chocolate). While the chocolate is melting, in a medium bowl, whisk the dry ingredients together. In a small bowl lightly whisk the eggs, sprinkle the coffee on top of the eggs, and set the bowl aside.
In a separate bowl beat the butter until smooth and creamy. Then, add the two types of sugar, and beat until smooth. Now, add the eggs, followed by vanilla extract, and finally the melted chocolate, all the while beating the mixture. Continue beating at medium to low-speed until the mixture is smooth.
Next, at a low-speed, beat in the dry ingredients. Once they’re mixed in, fold in the chocolate chips with a spatula, or your hand, until they are somewhat evenly distributed.
Your dough is now ready! (If you used your hands to mix the chips in, this is a great time to give the dough a taste.)
The final step involves dividing up the dough. It’s best to move to the dining table for this last step as it takes about 5-10 minutes, and you don’t really need access to things in the kitchen or the sink for this. Place a sheet of parchment-paper or wax-paper on a baking sheet. Using an ice cream scoop, scoop out a little portion of the cookie dough on your palm and roll it into a ball. The size of this portion can very, depending on how large you want your cookies to be; I scooped out about a ping-pong ball sized amount. Roll the dough up into a ball, then flatten it a bit, into a little disc. Place the disc on the sheet. Continue doing this until all the dough is used up.
You’re almost done! You can bake the cookie dough at this point. But, if you want to eat warm, fresh cookies everyday, whenever you want, just freeze the dough instead. If you’re having a party, and want to serve warm cookies at it, but can’t be bothered with baking them on the day of the party, then this freezing method works perfectly for that too. When the party starts, you can just pop the frozen dough-discs into the oven and then chat with friends over wine/martinis/etc., until they are ready.
To freeze the dough, place the baking sheet in the freezer for about 2 hours, until the dough is frozen. Then take the sheet out, place the balls in a freezer bag and pop them back into the freezer. Whenever you’re ready to eat a cookie (or three), pre-heat the oven to 350 degrees farenheit, place a dough-disc on a baking sheet covered with baking-paper and bake for 12 minutes, until the edges, and top seem firm. You might want to turn the tray around mid-way through, to ensure even baking.
It’s best to let the cookie cool a bit on the tray and then on a cooling rack. But if you’re impatient, that’s probably not going to happen.
Mmmm… these cookies were pure deliciousness!
You could also enjoy it, all warm and gooey, with a glass of cold milk!
3 replies on “Whole-Wheat Double Chocolate Cookies”
These are some nice double-chocolate cookies! It’s just the way I like them, so I can’t wait to try out your recipe!
Thanks! They turned out pretty well considering that I used whole-wheat!
Healthy and tasty! How often does that happen…?