Chocolate & Peanut Butter Chip Cookies

It’s time to make healthy cookies!  This cookie uses whole wheat flour and I was very curious about the taste and texture it would have on a cookie.  To my surprise, it is an awesome recipe inspired and adapted by a book called:  Good to the Grain – Baking with Whole Grain Flours, By Kim Boyce.   If you love this cookie, you should consider purchasing this book!  I have tried their blueberry cornmeal cookies and it was yummy!  I hope you enjoy the recipe, I have alternated the recipe by substituting the chips to my taste and prefer using room temperature dairy ingredients.  Enjoy!

Why room temperature you say?  Well, from my understanding, when creaming with room temperature butter, the butter will be able to cream smoothly with the sugar while trapping air evenly when mixing.  This creaming method will allow the air bubbles to bake an amazing cookie.  Room temperature eggs also allow maximum volume.

Chocolate & Peanut Butter Chip Cookies
(Adapted by:  Good to the Grain – Baking with Whole Grain Flours, By Kim Boyce)
Dry Mix:
3 cups - Whole-wheat Flour
1 1/2 tsp - Baking Powder
1 tsp - Baking Soda
1 1/2 tsp - Kosher Salt

Wet Mix:
8 oz (2 sticks) -  unsalted butter @ room temperature
1 cup - dark brown sugar
1 cup - sugar
2 – eggs @ room temperature
2 tsp - vanilla extract

2.50 oz – Peanut Butter Chips

2.50 oz – White Chocolate Chips

3.00 oz – 85% Cacao Lindt Chocolate Bar coarsely chopped

3.00 oz – Tempered Dark Chocolate, melted for drizzle

Procedure

1.  Sift the dry ingredients (Dry Mix) into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.  Set aside.

2.  Place butter and the sugars to a bowl of a standing mixer fitted with a paddle attachment.  With the mixer on low speed, mix just until the butter and sugars are blended (2 minutes).  Use spatula to scrape down the sides of the bowl.  Add the eggs one at a time, mixing until each is combined.  Mix in the vanilla.  Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds.  Scrape down the sides and bottom of the bowl.

3.  Add all the chips all at once to the batter.  Mix on low speed until the chips are evenly combined.  Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out onto a work surface, and use your hands to fully incorporate all the ingredients.

4.  Scoop mounds of dough about 3 Tablespoons in size onto the baking sheet, leaving 3 inches between them, or about  to a sheet.  (I usually freeze them for 15 minutes to keep the cookie thicker.  If you prefer it flatter, go ahead and bake them without freezing first).

5.  Bake the cookies for 15 - 20 minutes, rotating the sheets halfway through.  Cool cookies and drizzle melted tempered dark chocolate as preferred (It taste great without it also).