There’s nothing like the pure pleasure of biting into these chewy, gooey Soft Dark Chocolate Chunk Cookies oozing with bittersweet chocolate and are 100% whole grain with white whole wheat flour.
My family can attest that my typical day starts with greek yogurt, almond milk, coffee, and a cookie. Yep, a cookie. It’s my sweet fix for the day and will rarely have any other dessert. Mornings are even better when these irresistible, chocolate chunk beauties are next to my mug.
Soft Dark Chocolate Chunk Cookies
This cookie is in a league of its own for a few reasons. First, is the chocolate, the quality and the quantity. You are so deliciously rewarded when taking the extra three minutes to chop a top-tier chocolate. Because along with the chunks, comes the little bits and shavings that will grace the batter throughout to accentuate that chewy, gooey texture. And to me, there’s nothing more disappointing than a chocolate chunk shortage in a cookie. These all-stars have 15 ounces of melt-in-your-mouth bittersweet goodness, almost a full three cups. That’s about forty percent more than the amount on the back of a Toll House bag so you’re guaranteed a mouthful of chocolate in every bite.
Flour and Sugars
Second, is the flour. Most chocolate chip cookie recipes use traditional all-purpose flour, which like whole wheat flour is milled from hard red wheat berries. Both flours contain the wheat’s endosperm, while whole wheat flour also contains the bran and germ. This adapted King Arthur recipe uses white whole wheat flour milled from the hard white wheat berry. The white berry’s bran results in a lighter colored, sweeter tasting flour than whole wheat. Plus, retaining the bran and germ yields a flour with more fiber and naturally occurring nutrients than regular all-purpose flour.
Third, is the combination of sweeteners. The typical cc cookie ingredient list has nearly a cup each of white and brown sugar. Here, the sugars are less than half that amount thanks to a bit of honey.
Apple Cider Vinegar
Last but certainly not least, is cider vinegar. Just one tablespoon works culinary wonders when combined with baking soda and baking powder. This magical reaction, see below, helps prevent the formation of gluten which makes for tough cookies, pie crusts, and doughs. The vinegar along with the combination of sugars and honey help keep the texture soft even 2-3 days later.
Once everyone is all happily mixed together, drop about a tablespoon of batter on baking sheets lined with parchment paper or silicone baking liners. Using a scoop makes life easier if you have one and keeps the cookies the same size.
They take just 10-11 minutes to bake, and they will look undone. But do not overbake! Trust me on this one. King Arthur got the timing right. Don’t overthink it. Just pour yourself some coffee or a tall glass of milk and enter the world of chocolate chunk cookie heaven. Enjoy!
If your sweet tooth still isn’t quite satisfied and craving more chocolate, check out our Skillet Double Chocolate Cashew Cookie, Nutty Irishman Cheesecake Swirled Brownies, and Dark Chocolate Cherry Bundt Cake. Cheers!!
- 6 tablespoons unsalted butter, room temperature
- ⅓ cup granulated sugar
- ½ cup light brown sugar, lightly packed
- 3 tablespoons honey
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- ½ teaspoon instant espresso powder
- ¼ teaspoon freshly grated nutmeg
- 1 tablespoon cider vinegar
- 1 egg, room temperature
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 cups King Arthur White Whole Wheat flour
- 15 ounces good-quality dark chocolate, chopped (about 3 cups)
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking liners.
In a large bowl of stand mixer, combine butter, sugars, honey, vanilla, salt, espresso powder, and nutmeg until smooth. Beat in vinegar, egg, baking soda, and baking powder. On the lowest speed, mix in the flour just until combined then mix in the chopped chocolate.
Using a tablespoon-size scoop or 2 spoons, drop cookie dough onto prepared sheets about 2 inches apart. Bake the cookies for 10-11 minutes, rotating sheets from front to back and top to bottom of oven halfway through. Cookies will look light and ‘undone’. That’s perfect! Their appearance may trick you to overbake. Resist! Remove from oven and leave cookies on baking sheet to cool 10 minutes before transferring them to a rack to cool completely. Don’t overthink this one. King Arthur got it right.
Once cooled, store in an airtight container at room temperature. They get even better the next 2 days, if they last that long. Enjoy!
*If you use a teaspoon-size scoop, you’ll get about 6 dozen cookies.