Skipping all-purpose flour gives whole wheat chocolate chip cookies a very chewy bite. Dunk them in milk or transform them into ice cream sandwiches.
There are infinite variations of chocolate chip cookies. Even though all of them start with the same basic ingredients, some are just better than others.
What always blows me away is how the smallest adjustment can make a massive difference in the final result.
I went through an obsessive phase baking batch after batch, tweaking and adjusting, in an effort to make the perfect cookie—an truly impossible task.
Typically I stick to all-purpose flour, but I decided to give whole wheat chocolate chip cookies a try.
In this recipe, you beat cold butter into the ingredients. It’s incredibly convenient for those of us who forget to put out the butter in advance to soften at room temperature.
After mixing together the butter, sugar, eggs and vanilla extract, I added the sifted dry ingredients followed by the chocolate chunks.
Per usual, I couldn’t resist sampling a little raw dough before scooping it onto the pans.
The cookies turned out to be a wonderful combination of chewy and crisp. They were practically begging to be dipped into a glass of cold milk.
I always come back to these whole wheat chocolate chip cookies. It’s the flavor and the texture that get me every time.
A few weeks ago I baked a batch that I knew we wouldn’t be able to finish before they were past their prime.
My solution was to transform them into ice cream sandwiches. This isn’t something new to me, but I hadn’t yet tried it with this cookie recipe.
The result totally blew me away!
Whole wheat flour gives these cookies just the right amount of substantial chewiness to stand up to ice cream.
Using one scoop of vanilla bean per pair of cookies, I had dessert that made reminisce to being a kid and the joy of chocolate chip cookies and ice cream.
These whole wheat chocolate chip cookie ice cream sandwiches are a delight.
To make them last longer, I quarter the sandwiches. It’s just a matter of self-control to limit myself to one or two ice cream sandwich bites.
Skipping all-purpose flour gives whole wheat chocolate chip cookies a very chewy bite. Dunk them in milk or transform them into ice cream sandwiches.
For ice cream sandwiches:
2-3 pints of ice cream, slightly softened
Place a single scoop of ice cream on a cookie. Gently press another cookie on top, pushing down the ice cream so it is in an even thickness, about 1 inch. Freeze the ice cream sandwiches.
If you want to halve or quarter them, freeze the ice cream sandwiches before cutting with a serrated knife.
Cookies adapted from Food 52
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