Whole Wheat Chocolate Chip Cookies

For the past few nights, I've been craving something sweet for dessert but didn't have anything in the kitchen that would satisfy my sweet tooth.  I decided to cave into my cravings yesterday and whip up some Chewy Chocolate Chip Cookies.  This is a recipe in King Arthur Flour's Whole Grain Baking Cookbook, which has become my go-to cookbook whenever I decide to do some baking.

The recipe is pretty straightforward.  First, I gathered my ingredients:

• 3/4 cup (1 1/2 sticks) unsalted butter
• 1 cup packed light or dark brown sugar (I used dark brown sugar)
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon espresso powder (optional) (I definitely used the espresso powder!)
• 1/4 teaspoon baking powder
• 1/3 cup light corn syrup or brown sugar corn syrup (I used light corn syrup)
• 1 tablespoon cider vinegar
• 2 large eggs
• 2 1/4 cups traditional whole wheat flour
• 3 cups semisweet or bittersweet chocolate chips (I used semisweet chocolate chips)

Using the microwave, I melted the butter in fifteen second intervals and then stirred in the brown sugar.  I continued heating the brown sugar and butter mixture in the microwave until it was just beginning to bubble.  I poured the brown sugar and butter mixture into a medium-sized bowl and let it cool to room temperature.

I then stirred in the vanilla, salt, baking soda, espresso powder, baking powder, corn syrup and vinegar.  To be honest, it smelled a little strange with the cider vinegar in it.

I then beat in two eggs.

And then I also stirred the flour in.

I finally added the chocolate chips. 

I was happy to see that this recipe does not skimp on chocolate chips!

The recipe calls for this dough refrigerating overnight but I was impatient and just let it refrigerate for about three hours.  I preheated the oven to 375 degrees.  I lined several baking trays with parchment paper and dropped the cookie dough by the tablespoon onto the trays. 

I baked the cookies for five minutes on the bottom shelf of the oven and then another four minutes on the top shelf until the edges seemed to slightly brown.

I let the cookies cool completely on the tray before putting them on a plate. 

These cookies definitely hit the spot and I loved that they were soft and chewy.

I knew it would be deadly to have this many cookies lying around since this recipe made a lot of cookies, so I sent some with Bret to work for his co-workers and I also am bringing some cookies to a friend today.

What was the last thing you baked or ate to satisfy your sweet tooth?