Salted Chocolate Chip Cookies

We ran out of AP flour yesterday. I was in denial; I stood in our pantry for a solid 5 minutes letting out a stream of quiet profanity. It adds insult to injury that we had just been at the GD grocery store and I’d rather wax off an entire eyebrow than go back to the store.
(Fun fact: I really hate the grocery store.)

Then I saw this bag of whole wheat flour that I purchased months ago thinking I would explore a more wholesome baking avenue (hahah) – but I was resigned to using it if I wanted a chocolate chip cookie.
(Fun fact: I really wanted that cookie.)

So whole wheat flour it was – and these sweet and salty little beauties turned out super f**king good. Like, so good that I might just use whole wheat flour going forward even if we have the white stuff. You can use the white stuff if it’s all you have though, I would never make you go back to the grocery store (see dramatic waxing statement above). IMG_5290

Ingredients
1 stick unsalted butter, softened (not microwaved, dude)
3/4 cup brown sugar
1 egg
1 Tbsp. vanilla extract
1-1/3 cup whole wheat flour (spoon & level this shit or they’ll be dense AF)
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt (plus 1 tsp. coarse salt for topping)
6 oz. (plus or minus – I won’t judge your chocolate preferences) semi-sweet chocolate (chunks or chips – I like to use both)
1/3 c. chopped pecans or walnuts (optional)

Directions
Preheat the oven to 350 degrees F – line two baking sheets with parchment paper or silicone liners (game-changer, order two of these MF-ers on Amazon – I’ll wait).
In a stand mixer with the paddle attachment (or a hand-held mixer), whip the butter and brown sugar til light and fluffy (about 2-3 minutes) – add the vanilla and egg and mix to incorporate (1 minute or so), scraping the sides and bottom of the bowl at least once through the process.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add the flour mixture to the butter mixture in small increments, but do not overmix. Using a rubber spatula, fold in the chocolate and nuts (if you’re feeling nutty…I’ll show myself out). Spoon about 2 Tbsp. of cookie dough into balls and place on the baking sheet a couple of inches apart ‘cuz they gonna spread. Sprinkle each ball of cookie dough with a pinch of coarse salt.
Bake for 12-14 minutes, depending on whether you want a doughy or crispy cookie. Once out of the oven, carefully lift the silicone mat or parchment paper to the counter and allow to cool (not all the way, if you’re not going to eat a warm-from-the-oven cookie, why are we even doing this shit?).IMG_5296

Let me know what you think!

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