Food

"Dear Santa, These Whole Grain Dark Chocolate Chunk Cookies are for you!"

A cookie recipe we recommend you make many batches of, if you want to have any left for you know who.

A cookie recipe we recommend you make many batches of, if you want to have any left for you know who

(Photo: David Bagosy, Styling: Melissa Direnzo)

You could accuse your co-worker, roommate, mom or spouse of making these cookies vanish, but isn’t everyone to blame? Ahem. Fessing up to devouring these can only help you make Santa’s nice list. Making a fresh batch for him can only help you get that pony. Finally.

Whole Grain Dark Chocolate Chunk Cookies

By Josie Malevich

Note: If using a dark non-stick cookie sheet, reduce oven temperature to 350˚F.

Made with whole wheat flour, rye flour and oats, these whole grain cookies are just really yummy chocolate chip cookies loaded with as much chopped dark chocolate as the batter will hold.

Ingredients

  • ¾ cup whole wheat flour
  • ½ cup rye flour
  • ½ tsp baking soda
  • ½ tsp sea salt
  • ½ cup unsalted butter, room temperature
  • ½ cup packed brown sugar
  • ¼ cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • ½ cup quick rolled oats
  • 1 cup chopped dark chocolate chunks (70% or darker)
  • ½ cup chopped toasted pecans
  • ½ cup chopped pitted dates

Preparation

Whisk together the whole wheat flour, rye flour, baking soda and salt in a bowl. In another bowl, beat together the butter, brown sugar and white sugar until the mixture is light and fluffy. Beat in the egg and vanilla until smooth. Add the flour mixture, stirring, until just incorporated. Fold in the oats first, and then the chocolate, pecans and dates. Cover the dough and chill in the refrigerator for at least 1 hour.

Preheat your oven to 375F degrees. Roll 2 tablespoons of dough into balls and repeat with remaining dough, placing the balls 2-inches apart on two parchment paper-lined baking sheets. Flatten the balls slightly. Bake in batches, until the tops are set and golden around the edges, about 8 to 10 minutes. Cool the cookies on the baking sheets for 5 minutes and transfer to wire rack to cool completely. Store in an airtight container for up to 3 days.

Servings: Makes 18 cookies

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