Lately, I’ve been thinking a lot about pairs. So much of the world is replete with pairs. A pair of jeans, a pair of earrings, a pair of chopsticks, a pair of lungs, Bert and Ernie, Thelma and Louise, Mork and Mindy, Bo and Luke, Bono and The Edge, Ponch and Jon, Tarzan and Jane, Ben and Jerry, fish ‘n chips, PB&J, peaches and cream….you get the picture. But I really, truly cannot think of a pair I love more, than—Milk and Cookies.
Could anything be more perfect?
I’ve spoken before about how the tradition of after-school milk and cookies didn’t translate across the pond to Ireland. My beloved Irishman is making up for all those childhood years lost big time as an adult! To this day, watching him enjoy a simple snack of milk and cookies is like watching a Cirque de Soleil performance–-beyond fascinating. With delight in his eyes, he savors each cranny of melted chocolate, every leftover buttery crumb; he sips his milk, the way you would a fine wine, timing each sip as if he’s trained for it his whole life. It’s both hilarious and impossibly endearing.
This recipe for whole wheat dark chocolate chip cookies has emboldened him even further. “Come onnnnn, just one more; they’re good for us”. I give in. I love making these cookies GIGANTIC. I’m talking 4-5 inches round, almost the size of my entire hand. This allows for a crispy, outer edge before hitting the eye-rolling-to-the-back-of-the-head, soft, gooey center. You’ll want a napkin on hand for these monsters. I serve them warm, individually on a plate, and of course, paired with a tall glass of ice cold milk.
Whole Wheat Dark Chocolate Chip Cookies, yields 10-12 gigantic cookies
Adapted from Good to the Grain by Kim Boyce
I make small batches simply because I don’t trust myself (or my husband) enough!! But you can easily double the recipe. These are best eaten warm from the oven, or later that same day. Will keep in an airtight container for 3 days.
Use the very best chocolate you can find. Scharffen Berger 70% Cacao, bittersweet dark is my go-to. I love adding rolled oats, nuts, orange zest, and/or dried cherries or cranberries, and of course, a sprinkling of good sea salt before baking; it elevates chocolate chip cookies from good, to great.
Music Pairing: Cookie Monster, C is for Cookie
Ingredients
- 1 1/4 cup whole wheat flour
- 1/4 cup old fashioned oats
- 3/4 tsp kosher salt
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1 tsp pure vanilla extract
- 4 ounces bittersweet chocolate, roughly chopped into 1/4 and 1/2 inch pieces
- 1/4 cup chopped hazelnuts
- 1 tsp orange zest
- good sea salt
Method
Preheat oven to 350 degrees and line a baking pan with parchment paper.
Sift dry ingredients into a large bowl, pouring back any bits of leftover grain. Add butter and sugars into bowl of standing mixer fitted with paddle attachment. On low, mix until just blended, about 2 minutes. Add egg, mixing until combined. Mix in vanilla. Add flour mixture and blend on low until barely combined, about 30 seconds. Scrape down the sides and bottom of bowl.
Add chocolate, hazelnuts and zest to batter. Using a wooden spoon, mix until just combined. Scoop 1/3 cup mounds onto sheet, leaving 3 inches between them. You should fit 6 on a sheet. Sprinkle with sea salt.
Bake for 18-22 minutes for the gigantic cookies and 16-20 minutes for smaller ones, rotating halfway through until cookies are evenly dark brown. Transfer the cookies, still on parchment, to the counter to cool.
These are basically my favorite cookies of all time. It’s funny that my fave choc chip cookie would end up being whole wheat, but it’s true. That Kim…she does amazing things. I hope she comes out with another cookbook…and soon!
They look delish! Will be putting them on my to-cook list!
By the way love your blog, beautiful pics and amazing recipes =)
These look and sound so delicious! I cannot wait to try orange zest in a chocolate chip cookie.
Oh my gosh, you’re killing me. Given the abundance of sweet baked goods in the world and my interest in experimentation, I had kind of forgotten how heavenly the pairing of chocolate chip + glass of milk is. You’ve done these cookies proud.
I shall give these a try. I find cookies tricky. Sometimes they are amazing, yet other times they are a bit cakey and sometimes the don’t have that fantastic gooey chewiness. I am never quite sure what I do right or wrong. Lovin’ your little milk bottle!
Oh I have made these before and they are superb! Good to the Grain is one of my most favourite cook books. She is amazing. You have done a wonderful job making these and I love your adaptations.
Wow! Huge wow. These look amazing
My husband LOVES cookies and milk! I just love cookies:-) These look fantastic and I’d be in a lot of trouble if I made several dozen of them.
the simplicity of a good chocolate chip cookie and a glass of milk, nothing beats it
Wow! I love your huge chocolate chips cookies! There is hardly anything more comforting than milk and cookies made by someone you love :)
This is one of my very favorite recipes for chocolate chip cookies. Your beautiful pictures have reminded me just how much I love them… I think I’ll have to whip up a batch after work today…. Kim is amazing, isn’t she!? I am obsessed with her book.
it looks sooo delicious!
Absolutely beautiful work.
Ha! I just made this from the book yesterday! I found some locally harvested and milled flour at the farmer’s market and had to put it to use;) They really are great, the perfect grown-up cookie. Thanks for the suggestions for adding oats and other goodies, next batch I’m going to make it Giao style. Xo
Yum yum yum – that is all!
Hi,
Lovely recipe. Could you tell what kind of cup you are using? 237 ml or 250 ml?
Thanks :)
Beautiful images! I don’t trust myself with a whole batch of cookies around either, but I love the idea of making them gigantic!
Hi Wiosanna – From what I know, 1 US cup is equivalent to 237 ml. Hope that helps!
I’ve been making an obscene amount of chocolate chip cookies lately. I use a standard all-purpose flour recipe but I like the idea of oatmeal and whole wheat flour here.
These look beautiful! I love the description of your Irishman savoring every bite. Makes me want one of these right away!
That milk looks AMAZING, as does the cooking. Drooling!
Oh! These just look fantastic, and I am absolutely loving your photography–almost antique looking.
The description of your husband’s enjoyment of his cookie and milk is wonderful.
These are my kind of cookie! My hudband and I fight about chocolate chip cookies all the time – I like oats and nuts, he doesn;t. I like crisp, he likes soft. But these are so up my alley! Too bad for him, I’m making cookies just for me!
WOW!!!! congratulations on some spectacular photography. First time visitor via Foodgawker. I can’t wait to try this recipe!
No words can describe how amazing those cookies look and sound. Can’t wait to try this, and thank you for sharing this!
I love the way you photographed everything on the used parchment paper. It’s really beautiful!
nothing like a nice snack of a good cookie and glass of milk – and whole wheat cookies? they sound delicious! and thank you for the list of excellent pairs, my personal fave – Bo and Luke. thanks for the link, throws me back to days of sitting in my underwear with cowboy boots.
I LOVE your music pairing ;) Grew up listening to that song on cassette tape… the cookies sound incredible too!
This sounds great! I recently got some Himalayan pink salt from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try it out in this recipe. Thanks for sharing!
Please never ever stop writing and creating this blog! Every time i come here i stay for so so long, readig post after post, listen to the songs you pair your meals with and enjoy the photography. Thank you for giving me lots of inspiration and happy times byt the laptop :)
Hi Becky, wow – thanks so much for the love and support!!
Best musical accompaniment ever!
To date my favorite Top Chef episode is when Cookie Monster and Elmo judged a cookie quickfire.
I remember that episode well, Steve! Definitely one of my fav’s too! :)
Oh my. These look amazing.
Beautiful photos! Those look delicious! What type of lens do you use? I’d love some tips for getting my knitting project photos to come out so great ;)
Just found your site yesterday and I’m hooked. I also have a love affair with my Cuisinart ICE-20 and can’t wait to try your sorbet recipes. So far my specialty is blackberry cream cheese ice cream. Boyfriend and I can’t get enough of it.
currently have these guys in the oven! cannot wait to try them, i’m taking them to movie night tonight!
Felt inspired last night about about midnight to back cookies. Thoughts of chocolate and hazelnuts kept me awake. I made a half batch because I can’t be trusted with 12 cookies. I can barely be trusted with 6 cookies. Anyways, made them vegan with Earth Balance and flax egg (solved the problem of 1/2 an egg too!) and whole wheat pastry flour. These are officially my go-to chocolate chip cookie! Thanks for sharing! I keep meaning to get Kim’s book. I just may have to now.
I do not, and have not ever, liked milk. But I agree with you, there really is no better pairing than a chocolate chip cookie and milk. Maybe the only thing better would be a brownie and milk. Anyway, how do you get the cookies to be so large? I find that no matter how much dough I use, I end up with small cookies. Gorgeous, by the way.
There’s no better way to indulge than with a cookie the size of your hand! I bet these are fantastic warm from the oven.
I made these yesterday and I mean … wow. I added a teaspoon of freshly squeezed orange juice since we were out of vanilla, which added a fruity touch to the chocolate-y nutty goodness. Just perfect.
The only thing I found a little troubling was that it was really difficult to get the cookie dough to stick when I was forming cookies to put on a baking sheet. The clumps didn’t want to stay together. Maybe because I added too many things? Regardless, they were amazing — thanks so much for this recipe!
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Probably you have heard it before but i absolutely adore the quality of your photos!:)
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These sounds SO good. But, do you think I could sub the butter or coconut oil?
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Love this post! :) And love the recipe!
Seriously the BEST whole wheat flour cookie recipes! So sad that you’re not writing your blog anymore :( I will have to browse around your old posts.