Salted Whole Wheat Chocolate Chip Cookies

These cookies sorta kinda blew me away. Like...I didn't expect cookie made with whole wheat flour  and coconut sugar to be JUST AS GOOD as really really good chocolate chip cookies. Michael made fun of me because I ate 3 of the cookies the day I made them, and a fourth the next morning. --The recipe only makes 10 cookies so I ate nearly half within 24 hours. BUT THEY ARE SO GOOD! And they're definitely infinitely better when fresh-make sure to keep that in mind. They get less good every day that they're leftover. They do stay soft, though! Which is pretty nifty.

Now....these are definitely not really healthy cookies. I mean...they still have butter. But a little extra betterness in the form of white whole wheat flour (DO NOT substitute regular whole wheat flour, it will not taste the same. White whole wheat flour has a lighter texture and more mild flavor) and coconut sugar never hurt anyone, did it? Nah-it's a nice little perk. A perk that seriously--when you have one of these cookies fresh and warm...you'd never know. You'd just think, "These are some darned good chocolate chip cookies!"

And they are.

Darned.

GOOD.

So. Do we like soft and chewy cookies with complex flavor? Do we like melty dark chocolate contrasting with little bites of sea salt? Do we like deliciousness?

You're here. Of course you do!

Salted Whole Wheat Chocolate Chip Cookies

Makes approx. 10 cookies.

Ingredients:

• 1/2 cup (or 1 stick or 8 tbsp.) unsalted butter, room temperature
• 3/4 cup + 2 tbsp. raw cane sugar or coconut sugar
• 1 egg
• 2 tsp. vanilla extract
• 1 and 1/2 cups white whole wheat flour (DO NOT use regular whole wheat flour, you must use white whole wheat flour)
• 2 tsp. cornstarch
• 1 tsp. baking soda
• 1/4 tsp. table salt
• 1 cup semisweet or dark chocolate chips or chunks
• Sea salt flakes, to sprinkle on top of cookies

Preparation:

• Using the paddle attachment on a stand mixer (or an electric hand mixer) cream together the softened butter and sugar on medium-high speed until lightened and fluffy, for about 3 minutes.
• Mix in the egg and vanilla extract until combined.
• On medium-low speed beat in the flour, cornstarch, baking soda, and table salt until just combined.
• Stir in (by hand) the chocolate chips/chunks until evenly incorporated.
• Line a large baking sheet with parchment paper or silicone baking mat. 
• Use a large cookie scoop to shape the dough into large dough balls and place on the prepared baking sheet, leaving plenty of space in between. Chill in the refrigerator for 10-20 minutes.
• Preheat oven to 350F degrees.
• Bake chilled cookie dough for 10-12 minutes until the edges are just set and the centers still look a bit soft.
• Remove from oven and immediately sprinkle with sea salt. Let cool on baking sheet for 5 minutes and then transfer to a wire rack to cool completely. 
• Serve warm and fresh! Or store cookies in an airtight container at room temperature for up to 4 days, or freeze for 3-4 months.

LOOK AT THEM. Gaze upon that texture and the gooey chocolate. Mmmmm...