Whole Wheat Chocolate Chip Cookies

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Chewy whole wheat chocolate chip cookies with brown butter, a hint of coffee and cinnamon, and a dash of flaky salt. The dough rests overnight and bakes from frozen to a make one rich, deep in flavor cookie!

Prep Time15

Cook Time16

Inactive Chill Time10

Total Time10 31

Course: Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

170 g unsalted butter cold, divided
150 g brown sugar
100 g granulated sugar
2 teaspoon pure vanilla extract or vanilla bean paste
½ teaspoon instant espresso powder or instant coffee
½ teaspoon ground cinnamon
1 large egg yolk
1 large egg
230 g whole wheat flour
1 teaspoon kosher salt
½ teaspoon baking soda
150 g dark chocolate chunks or semi-sweet chocolate chips
maldon sea salt flakes as needed for topping

Instructions

Prep mixing bowl. In the bowl of a stand mixer, add 56 g cold butter, brown sugar, granulated sugar, vanilla, instant espresso, and cinnamon. Set aside.
Brown the butter. In a heavy bottomed sauce pot, melt remaining 114 g butter over medium heat. Continue cooking, swirling as needed, until the milk solids turn golden brown and has a nutty fragrant aroma.
Combine. Pour the hot brown butter over the sugar mixture in mixing bowl. Make sure to include all the browned bits in the butter pan. Let sit for 5 minutes.
Beat. Using the paddle attachment, beat together on medium speed for 2 minutes. Add egg and egg yolk. Beat on medium for 3 minutes.
Whisk dry ingredients. While mixer is running, whisk together whole wheat flour, salt, and baking soda in a separate bowl.
Finish dough. Add flour mixture to mixing bowl. Mix on low speed until just combined. Fold in chocolate until distributed.
Chill. Cover and refrigerate dough overnight. The dough will be very firm the following day.
Portion and freeze. Let dough sit at room temperature for about an 1 hour until soft enough to scoop. Portion with a #24 scoop. Place cookie dough mounds on sheet tray. Cover and freeze until solid, at least 2 hours. Keep frozen until ready to bake.
Bake from frozen. Preheat the oven to 350℉. Line baking sheet with parchment paper. Place frozen cookie dough mounds on baking sheet, spacing them at least 2 inches apart. Bake for 16 minutes, rotating pan midway through baking.
Finish and cool. Sprinkle Maldon sea salt flakes over hot cookies. Cool cookies in pan for 5-7 minutes before un-molding cookies and transferring to wire rack to cool further.

Notes

Store baked cookies in airtight container at room temp for up to 3 days.
Frozen dough keeps 3 months in the freeze in airtight freezer bag.
Bake straight from frozen without thawing.
Keep in mind that whole wheat flour goes rancid faster than all-purpose flour. Store in an airtight container in the fridge for up to 3 months or keep in the freezer for up to 6 months.

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