Chewy Chocolate Chip Cookies 2.0

NEW FAVORITE CHOCOLATE CHIP COOKIE ALERT!

This is my sister’s new FAVORITE chocolate chip cookie.  This is my new favorite chocolate chip cookie.  And everyone around here thought they were really, really good too.  So I am definitely sharing the recipe!!!

And that is saying something because if you know me, I don’t care for chocolate.  I’ll take a lemon bar over a piece of fudge any day.  But I LOVE these cookies.

One thing I will reiterate and suggest is to weigh the flour.  My scoop of flour will be different than your scoop.  The source of the base for this recipe (King Arthur Flour) doesn’t scoop the flour, but spoons the flour into the measuring cup.  This can create a difference of up to 1/8 cup of flour per cup and change the results!

If you are not certain about white whole wheat flour, it is VERY versatile.  It is the only flour I use mainly unless it is Christmas time and I am baking more for other people.  I use white whole wheat flour for our pancakes, waffles, muffins, cinnamon rolls, bread, and rolls.

Also, I always freeze my cookie dough balls first.  The cookie doesn’t come out flat, but comes out puffy and chewy the way that I like them.

Why is this cookie so good?

1.  It is chewy and gooey on the inside and slightly crispy on the outside the day they are baked.
2. It is a chewy cookie the next day with a galore of chocolate chunks.
3. There’s only 6 tablespoons of sugar in the whole batch.
4. It uses 100% white whole wheat flour instead of all purpose or bread flour.  You can also use regular whole wheat, too.  But it might change the flavor in the end result.
5. The mixing method, ingredient list and baking are all simple.
6. It uses more chocolate chips than a standard bag – so make sure to buy two!

Chewy Chocolate Chip Cookies 2.0

 

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: Mary Ellen P. Riley / Whisk Together

Serves: 36 small cookies

Ingredients

• 6 Tb. (3 ounces) unsalted butter, softened
• 2.4 oz. (1/3 cup) sugar
• 3.75 oz. (1/2 cup) brown sugar
• 3 Tb. honey
• 2 tsp. vanilla extract
• ¾ tsp. salt
• 1 Tb. cider vinegar
• 1 egg
• ½ tsp. baking soda
• ½ tsp. baking powder
• 8 ounces (1 and ½ cups) white whole wheat flour
• 2 and ⅓ (14 ounces) semisweet chocolate chips

Instructions

1. Prep one large rimmed cookie sheet with parchment paper or a silicone mat.
2. In a great big bowl, add butter, sugars, honey, vanilla and salt. Beat until smooth and creamy.
3. Add cider vinegar, egg, baking soda and baking powder. Beat until smooth and creamy again.
4. Add flour and gently stir. Add in chocolate chips and stir until just combined.
5. Using a small or medium size cookie scoop (depending how large you want your cookies), drop the cookie dough balls onto the rimmed cookie sheet. It will fill up the pan. Lay them in the freezer for 30-60 minutes.
6. Once frozen on the outside, you can choose to bake them, bake some and save some, or save all of them for later. If saving for later, place them into a ziplock freezer bag. Remove the air as best you can and seal. Store in the freezer.
7. To bake, preheat the oven to 350 degrees. Place cookies 2" apart on a cookie sheet that has been greased or prepped with parchment or silicone mat. Bake the frozen cookies for 10-12 minutes. The time will vary depending on the cookie size.
8. The cookies will be done when you see them brown on the bottom and the edges will just barely be brown. Allow to cool 10 minutes and put on a wire rack to cool completely.
9. Store at room temperature. Or, freeze for up to 2-3 months.

Notes

Recipe adapted (very slightly) from King Arthur Flour

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