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This recipe took me years to perfect. I use whole grains in the form of whole wheat flour and wheat germ. The recipe calls for coconut sugar but you can substitute with regular sugar. I love baking cookies because you mix in a bowl, dallop onto a baking sheet, pop in the oven and the only difficult part is waiting for them to cool enough to handle. Enjoy!
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup coconut sugar (or raw sugar)
- 3/4 cup brown sugar
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 1/4 cups unbleached all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup wheat germ (or additional whole wheat flour)
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 cups dark chocolate chips
Instructions:
- In a large mixing bowl, cream together butter, coconut sugar, and brown sugar until light and fluffy.
- Incorporate egg yolks one at a time, followed by vanilla extract.
- In a separate bowl, whisk together whole wheat flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the dark chocolate chips.
- Refrigerate the dough for at least 30 minutes to enhance flavor and consistency.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Using a tablespoon, scoop dough balls onto the prepared baking sheet, spacing them evenly.
- Bake for 15-17 minutes, or until the edges are golden brown and the centers remain slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
