Chocolate chip cookies from Good to the Grain: Baking with Whole-Grain Flours (page 41) by Kim Boyce and Amy Scattergood

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • michalow on June 05, 2019

    I'm generally uninterested in standard chocolate chip cookies. These, however, are delicious. They are too salty for my taste, however -- can cut salt by a third (with kosher salt). As per my usual, I use half the chocolate called for the recipe, coarsely chopped.

  • Lepa on November 18, 2017

    I have to admit that I was drawn to these cookies because it's one of the only chocolate chip cookie recipes I can find that don't require planning ahead and chilling the dough. It doesn't hurt that they are made with whole wheat flour! They were very good. I made a half recipe and it yielded 12 large cookies. It took exactly twenty minutes. My whole family is now grinning and content. Not bad for ten minutes of work!

  • Zosia on June 23, 2014

    Family had become quite bored with chocolate chip cookies....no longer. Whole wheat flour and dark chocolate take this classic to a new level to make it a favourite once again. I used 120g per cup whole wheat flour. Baking time was 19 minutes; yield was 24 (made slightly smaller than recipe directs)

  • Summerlandsky on April 03, 2014

    These were excellent. Sixteen minutes was perfect. I used Turbinado sugar instead of white granulated because that's what I had. Next time I'll try either sucanat or palm sugar to replace the white granulated. For the dark brown sugar replacement, use 1 cup natural sugar with 2 tablespoons molasses. I froze half the batch as individual scoops, and they baked up perfectly only adding 1 minute onto the time, for 17 minutes total. I'm definitely going to keep these on hand in the freezer.

  • Melanie on January 26, 2014

    Fantastic - can't believe it has taken me do long to get around to making these! I loved how nutty these taste (and I too these out before they were a dark brown). I used nice chunks of chopped chocolate and shavings - mix of Lindt and Nestlé Club. I made the dough one afternoon and baked the following morning. Big hit at a BBQ.

  • niamhbcn on October 15, 2012

    Yet another great recipe from this book, absolutely delicious. The cookies disappeared in a disgracefully short space of time. Don't be afraid of the 100% wholewheat, it's just perfect. Cooking time has a big impact on texture, so watch it carefully.

  • PatriciaScarpin on May 08, 2012

    These are addictive! They taste delicious, are easy to put together... I would never had imagined that cookies made entirely with whole wheat flour could be so wonderful. A hit with lots of people I know.

  • NewYorkDely on March 19, 2012

    I've made these a million times now - they're great!

  • ComeUndone on April 04, 2011

    http://wscwong.typepad.com/dessert_by_candy/2011/04/a-week-of-chocolate-chip-cookies.html

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Reviews about this recipe

  • David's Table

    ...straight out of the oven, I couldn't tell that these were made with whole-wheat. The next day I could distinguish more of the nuttiness of the flour...These are my choc chip cookies going forward.

    Full review

  • Food in Jars

    These cookies come together quickly. I started them at 9 p.m. and we were munching within the hour. They are sweet (don’t think that the whole wheat flour makes these a health food)...

    Full review
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