I know this cookie looks wholesome. But this cookie speaks to me, and what it says is, Hey, baaaabe-eh. In this voice. Take my word for it. You need to try a batch. But what I like most is that, on top of all that, you also get the subtly nutty, naturally sweet-and-savory flavor of wheat. You know digestive biscuits? Imagine a cross between a chocolate chip cookie and a digestive biscuit. Do you read me? Am I the only American who hears the words digestive and biscuit and instantly needs a snack?
I hope not. And that flavor, that benevolent wheaty flavor, not only tastes good, but it also performs a valuable service: it tames the sweetness and richness β that occasionally sweat-inducing intensity, if you will β that is the seldom spoken-about dark side of any chocolate chip cookie. Thank you, whole wheat. Thank you, Kim Boyce. In other words, I am sold.
Both times, the cookies came out beautifully. Here are some thoughts:. I loved the resulting flavor β lightly wheaty, almost bran-like β and I highly recommend it. For my second batch, I used a local brand of whole wheat flour, and it was plenty nice, but the wheat flavor was darker and heartier.
Instead, I used softened butter. I left it at room temperature until it was still cool to the touch but took the imprint of a finger when I pressed it. Perfect for creaming. It worked just fine, as you can see. So, uh, never mind me. Do whatever you want. I preferred the chopped chocolate because the pieces were smaller, so it gave the sense that there was more chocolate. But if you want to keep it quick and simple, chips will do the job.
This, I think, is linked to her use of cold butter. The cold butter likely keeps the dough cool and helps it spread less in the oven. I scooped my dough, put it on a sheet pan, covered it with plastic wrap, and chilled it before baking.
