I favor an approach that is different from what you’ll see just about anywhere. Instead of tiptoeing into whole-grain baking, using a small percentage of whole-grain flour with a larger amount of refined all-purpose, just go for it and go all in. I’ve found that bland all-purpose flour dilutes flavors, while nutty whole-grain flours amplify buttery, toasty, and chocolaty notes. You may discover that you need a little more liquid; you may not. But I recommend going bold and giving it a try. I now serve 100% whole-grain desserts to my kids, and they’ve never complained.
CRUNCHY-CHEWY SALTED CHOCOLATE CHUNK COOKIES
This has been my go-to “house” cookie for years—when I tell the kids I’m making cookies, it’s these guys, made with no-frills, good ol’ whole-wheat flour. The good news is that they work with other flours, too (see sidebar at right).They’re wonderfully crisp around the edges and chewy in the middle; that soft center comes from using all brown sugar (no granulated) and a drizzle of honey.
Change It Up
Use the recipe above as a customizable template. I baked dozens using different flours; all worked beautifully.
1) Brown Rice Flour
(8.8 ounces/2 cups)
Cookies flattened but were crispy and very nutty tasting.
2) Buckwheat Flour
(9 ounces/2 cups)
Sandy batter, but cookies were beautiful. Buckwheat’s bitter edge tasted like dark chocolate.
3) White Whole-Wheat Flour
(9.5 ounces/2 cups)
Cookies were puffy and pretty, with more up-front sweetness than the other versions.
4) Whole-Wheat Pastry Flour
(8.5 ounces/ 2 cups + 2 tablespoons)
Crunchier texture; flavor was mild, buttery, and sweet.
You can find these recipes and many more delicious whole grain recipes in my new book, Everyday Whole Grains!
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