I rarely bake anything that starts with “whole wheat” nowadays. Pastry is rarely about making something healthy. It’s focusing more on making something delicious, something to remember, to spoil your taste buds with. So whole wheat is not that important in pastry, but we do take into consideration the properties of the flour, mainly the protein amount and the fiber amount, especially when making fermented dough or sponges.
Flour is very important in any products that contains it, but the most interesting part is that knowing exactly what its properties are, you can have more control the final product, you can control the amount of gluten developed, the stiffness or the softness of a dessert. Because let’s face it.. as cool as it looks, pastry is not magic! Pastry is chemistry, knowledge and practice!
These whole wheat chocolate chip cookies are so so soft! Not only that though, but they get an incredible flavor from the whole wheat flour. I was truly impressed when I first tried them! Couldn’t believe my taste buds telling me…mmmm… these whole wheat chocolate chip cookies are to die for!
When it comes to chocolate chip cookies, I know my business! Here’s some amazing cookies that can be frozen prior to baking and some very easy to make chocolate chip cookies as well as some delicious gluten-free chocolate chip cookies. All three are delicious, packed with chocolate, soft on the inside just like any cookie of this kind should be!
How to make whole wheat chocolate chip cookies
- 185g butter, melted
- 120g brown sugar
- 120g white sugar
- 80g whole eggs
- 225g all-purpose flour
- 80g whole wheat flour
- 3g salt
- 3g baking powder
- 160g chocolate chip
- Combine the butter and sugars and mix well.
- Add the eggs and give it a good mix.
- Stir in the dry ingredients and mix well.
- Add the chocolate chips and incorporate.
- Cover the bowl with plastic wrap and refrigerate it for 30 minutes.
- Take pieces of dough of 40g and shape them into a ball then flatten each cookie slightly.
- Arrange on a baking tray lined with baking paper.
- Bake at 190C for 10-12 minutes.
- Allow to cool down in the tray.