Whole Wheat Chocolate Chip Chunkers
Whole wheat chocolate chip cookies with toasted walnuts and cacao nibs. They're soft and chewy with a little crunch and a whole lotta chunk.
Servings: 10 cookies
Ingredients
- 3/4 c whole wheat flour
- 1/2 c all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt I used Morton's; if you use Diamond Crystal, you might need more. See note.
- 1 T malt powder, optional
- 1/2 tsp cinnamon
- 1/2 c butter, softened
- 1/4 c granulated sugar
- 1/2 c brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1 T milk or nondairy milk
- 1 c chocolate chips
- 1/4 c cacao nibs
- 1/2 c chopped toasted walnuts
Instructions
- Preheat oven to 350℉. Line two cookie sheets with parchment paper or silicone baking mats.
- In a small mixing bowl, combine both flours, baking soda, baking powder, salt, malt powder (if using), and cinnamon. Set aside.3/4 c whole wheat flour, 1/2 c all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp kosher salt, 1 T malt powder,, 1/2 tsp cinnamon
- In the bowl of a stand mixer (or in a large mixing bowl using a hand mixer), cream together butter and both sugars until light and fluffy, about 1-2 minutes. Scrape bowl.1/2 c butter,, 1/4 c granulated sugar, 1/2 c brown sugar
- Add the egg, vanilla, and milk. Mix until well-combined, about 1 minute. Scrape bowl.1 large egg, 1/2 tsp vanilla extract, 1 T milk or nondairy milk
- Slowly add dry ingredients and mix just until combined. Add chocolate chips, toasted walnuts, and cacao nibs, mixing until combined.1 c chocolate chips, 1/4 c cacao nibs, 1/2 c chopped toasted walnuts
- Using a large cookie scoop or your hands, roll cookie dough into about 2 1/2 T-sized balls. Place at least an inch apart on your prepared cookie sheets. Bake for 14-16 minutes, until the edges of the cookies are beginning to brown and the tops are set.
- Let cool on the cookie sheet for 10 minutes, then move to a cooling rack to cool completely. Store leftovers in an airtight container at room temperature for up to 5 days.
Notes
Note on kosher salt:
Morton's is saltier than Diamond Crystal (ok, it's more complicated than that, but that's the gist). If you use Diamond Crystal kosher salt, you'll want to use more. See this Food52 blog for specifics.