“Eat Cookies Every Day” is a dietary goal I could stick with pretty easily! Too bad it’s not really a good idea. However, these cookies have a secret ingredient that make them a little better for you than the average cookie. The secret ingredient is one of my favorite whole grain flours, whole wheat pastry flour. Whole wheat pastry flour has a soft texture and works very well in muffins, scones and cookies while providing a bit more nutrition than the standard white all-purpose flour and without being too aggressively wheat-y. I store it in the freezer to keep it fresh and use it in place of all or half of the flour called for. It works especially well in these Mint Chocolate Chip cookies that I adapted from Alice Medrich’s Chewy Gooey Crispy Crunchy Melt in Your Mouth Cookies cookbook.
Mint Chocolate Chip Cookies – Adapted from Chewy Gooey Crispy Crunchy Melt in Your Mouth Cookies by Alice Medrich
1/2 tsp. peppermint extract
2 cups chocolate chunks or large chocolate chips
2 1/4 cups whole wheat pastry flour
1 tsp. baking soda
2 sticks unsalted butter, melted and still warm
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp. vanilla extract
1 tsp. salt
2 large eggs
1 cup chopped pecans
To make the mint chocolate chips, combine the chocolate chunks and peppermint extract in a zip-top bag. Squish the chips around in the sealed bag until the chocolate is completely coated with the extract.
Combine the flour and baking soda in a bowl and whisk together.
In a large bowl, combine the melted butter with the sugars, vanilla and salt. Mix in the eggs. Stir in the flour mixture just until moistened. Stir in the chocolate and nuts.
Refrigerate the dough for 2 hours or overnight.
Preheat the oven to 375°F. Position racks in upper and lower thirds of the oven.
Remove the dough from the refrigerator. If necessary, let the dough soften just enough to scoop it. Scoop rounded tablespoons of dough and place them 3 inches apart on an ungreased or lined cookie sheet.
Bake for 9-11 minutes or until the cookies are golden brown at the edges and no longer look wet on top. Rotate the pans from top to bottom and front to back halfway through baking to ensure even baking. Remove the cookies from the oven and let them firm up for 2 minutes before moving the cookies to a rack to cool completely.