Sometime last year, I got my mitts on a copy of Kim Boyce’s now famous Good to the Grain. I remember that it was the first cookbook where I actually sat down and read the intro chapters — you know, the ones about equipment and ingredients, and technique; those chapters I normally skip through to get to the recipes. When I was done with that section, I flipped straightaway to the recipe I’d automatically honed in on while flipping through the index: Whole Wheat Chocolate Chip Cookies.
And oh, how good they sounded! I vowed right then that I would make these cookies, and see if Kim’s theory about the grassy taste of the whole wheat would really transform this workhorse cookie. Somehow… I never got around to them. I went on to make a whole mess of other stuff in the book (rye pretzels, oat and buckwheat pancakes, persimmon muffins) but the cookies remained unbaked. Fast-forward to this year, when I now own the book, and I decided that today was the day. The time had come for me to bake the cookies… so I did!
I will say that these are definitely the most photogenic cookies I’ve ever baked. Are they the most delicious? Tough call. I do believe in cookie polyamory after all. They are tasty, though, and definitely on my “to make again” list. (My one issue is that I forgot that kosher salt is “fluffier” than the salt I use — so next time I’d drop my salt down to 1 tsp., as these were a mite salty.)
What surprised me the most about these cookies was the… grassiness? for lack of a better word, the flavour of the whole wheat. I’ve made 100% whole wheat baked stuffs before, and I’d always found that it tasted nutty. I’m not sure whether its the caramelization, or the chocolate, or some crazy mojo with the butter, but these cookies taste nothing like my past whole-wheat endeavours — in a good way.
Also, did I mention that these are the size of your hand? And delicious? You want some. Go make.