Let’s talk about these Double Chocolate Cookie With Whole Grain…but first a little back story….I have plenty of creative people in my family.Mst of us are crafting and creating in different areas of our lives. One sister-in-law I have is always really creative when it comes to fun events and activities for her family. They moved recently and are now in an subdivision with plenty of kids who are her children’s age. She mentioned last time I was visiting she has started doing a Cookie Friday at her house. Angela makes several dozen cookies and anyone who is interested, comes by. What a fun idea! I told her I was going to have to steal it and do the same thing.
So, I take no credit for cookie Friday, but it is certainly a thing in our house now. Especially since Mandalorian (anyone else a fan?) episodes are also released on Friday. It seems to be a match made in heaven.
I don’t always make a different cookie every Friday, but generally do. This cookie has been on repeat though, as everyone loved. One boy ate so many he got sick last week. Can anyone resist a Double Chocolate Cookie- with Whole Grain? Not here they can’t. I also drizzled half with white chocolate and topped with crushed candy canes. The other half I left plain, as I have one son who is very opposed to mint….
I have been slowly working on introducing whole grains into our baked goods, but am only subbing partial for right now. Eventually when everyone is used to it, we will go 100%. These pumpkin snickerdoodles are a great example of this as well. As are these Linzer cookies.
Start by combining your dry ingredients. Set them aside.
Add your butter and sugars to mixing bowl. My Bosch is my right hand man for all mixing projects. Find my reasons why, here.
Next add in eggs and vanilla. At this point, be mindful not to overmix. Once the eggs are added, it is fairly easy to overmix and get a tough cookie, you don’t want that.
Dry ingredients are added next. Again, only mixing to combine.
Finally, add in the white chocolate chips. I have also made these with white AND semisweet chips. Everyone loved that as well.
Here is the finished batter.
Scoop onto parchment lined baking sheet. I used this medium sized scoop here. Careful not to overbake. Dark cookies are always a little hard to tell as you can’t tell when those edges are a light golden brown. I like to use a timer or by touch on the edges. Remove from pan and cool on cooling rack.
If you are making peppermint cookies, crush candy canes. Do this by unwrapping and placing in a plastic bag.
Place on a surface, other than your countertop and hit with a rolling pin or something solid. I used my wood cutting board.
Next, melt some white chocolate.
Drizzle the chocolate on top and sprinkle fairly quickly with the crushed candy canes.
These are best served with a tall glass of cold milk! At least that is what my family has said :).
So, check these Double Chocolate Cookies- with Whole Grain out. I promise you. They are a beautiful, festive cookie for this season, or any season.
Double Chocolate Cookie- with Whole Grain
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat pastry flour
- 1 cup unsweetened cocoa Hershey's special dark is my favorite
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar I love using dark brown sugar here.
- 2 eggs
- 2 teaspoons vanilla
- 2 cups white chocolate chips, plus extra if you are drizzling cookies with chocolate and the crushed candy canes I have also done this with a mix of semi sweet and white chocolate and everyone loved that as well.
- 1-2 candy canes this is for the crushed candy canes on top, which are optional.
- Preheat oven to 350 degrees.Line 3 baking sheets with parchment paper and set aside. In small bowl, combine flours, cocoa, baking soda, baking powder and salt. Set aside.In a stand mixer, or bowl ready with hand mixer (these can also be done by hand with a wooden spoon or spatula, you will just need good muscles to do it). Attach paddles to stand mixer if using. Place softened butter and sugars into mixing bowl. Beat on medium speed until they are light and fluffy. Scrape down sides of bowl as needed.Add eggs and vanilla. Mix again, this time only to combine. After the eggs are added it is easy to overmix, so be mindful of this. Scrape bowl as needed.Next add in flour mixture. Mix only to combine. Scrape down and mix again if needed. Add chocolate chips and mix for just a few seconds. Scrape down bowl and remove beaters.Scoop cookies to baking sheet. Leave a few inches of spacing, these do spread a little. I placed about 10-12 per baking sheet, if that gives you a better idea. With the size of cookie I made, check the scoop link in the post, my cookies took right about 10 minutes. Let me say too though, I like a very soft and tender cookie. If you like a crispier cookie, you will want to bake another 3-5 minutes. Remove cookies from oven. Allow to cool for a few minutes on the pan, then with a spatula transfer cookies to a cooling rack. Continue to allow to cool.If you are topping with the crushed candy canes, prep them now. I unwrap and place them in a plastic bag. The bag then goes on my wooden cutting board and is smashed with a rolling pin. It won't take much to break them up to the size you want for the cookies. Next, place about 1/4 cup white chocolate chips in microwaveable bowl. Place in microwave on HIGH for about 15 seconds. Continue to microwave for 10 second increments, until you can see little areas of melted chocolate. Once you see small areas, start mixing. Mix it for about 20 seconds before returning to microwave if needed. Once it is smooth, drizzle over cookies. Before the chocolate sets, sprinkle with the crushed candy canes. How much chocolate and candy canes you use is a personal preference. Some like a lot , some just a hint. We are generally a mid range family, as shown in photos. Now, sit back and enjoy. You deserve it!