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I am sold

I know this cookie looks wholesome. Actually, I’ll raise you one and say that it verges on homely. But this cookie speaks to me, and what it says is, Hey, baaaabe-eh. In this voice.

Meet Kim Boyce’s whole wheat chocolate chip cookie. This might be my favorite chocolate chip cookie, which is an absolutely insane thing to say, because until about a week ago, I thought that title belonged, forever and ever, to the New York Times chocolate chip cookie. I don’t know what I think anymore. Let’s just call this my new favorite chocolate chip cookie and leave it at that.

I first heard about this recipe from Luisa, and then Lecia mentioned it to me, too, and maybe Brian, and maybe you? However it got there, it’s been on my to-do list for a while, and last Friday, I decided that it was finally time to make a batch. So I did, and by Tuesday, I had decided that it was time for a second batch. That was barely 72 hours ago, but the last cookie disappeared shortly after lunch today. I did give about a third of the batch away, but still, I would like to state for the record that our household, which consists of two (2) people, put away roughly a dozen (12) cookies. I don’t know exactly what I expected from a whole wheat chocolate chip cookie, but I didn’t expect to want to eat it for breakfast, lunch, and dinner.

On Wednesday, before they were all eaten, we had unseasonably good weather, and the whole house was washed in that crazy gold light that comes only in the fall, and even then only on exceptional days, and it gave me the opportunity to photograph these cookies for you in their natural state, which is to say, with halos on.

Take my word for it. You need to try a batch. They may be built on a foundation of whole wheat flour, but they’re not health food, so don’t get hung up on that. They’re everything that a proper chocolate chip cookie should be: tender and chewy in the middle, crisp at the edges, and very forthcoming with the chocolate. But what I like most is that, on top of all that, you also get the subtly nutty, naturally sweet-and-savory flavor of wheat. You know digestive biscuits? Imagine a cross between a chocolate chip cookie and a digestive biscuit. Do you read me? Am I the only American who hears the words digestive and biscuit and instantly needs a snack? I hope not. Because that’s the kind of flavor we’re talking about here. And that flavor, that benevolent wheaty flavor, not only tastes good, but it also performs a valuable service: it tames the sweetness and richness - that occasionally sweat-inducing intensity, if you will - that is the seldom spoken-about dark side of any chocolate chip cookie. Thank you, whole wheat. Thank you, Kim Boyce. In other words, I am sold.

Whole Wheat Chocolate Chip Cookies
Adapted from Good to the Grain, by Kim Boyce

Without really planning to, I’ve played around quite a lot with this recipe. I’ve only made it twice, but each time was in a different kitchen, with different ingredients and tools. Both times, the cookies came out beautifully. Here are some thoughts:

- A friend who had made this recipe suggested that I try making it with white whole wheat flour, so I bought a fresh bag and used it in my first batch. I loved the resulting flavor – lightly wheaty, almost bran-like – and I highly recommend it. For my second batch, I used a local brand of whole wheat flour, and it was plenty nice, but the wheat flavor was darker and heartier. If you’re after that digestive biscuit flavor, I would use white whole wheat flour.

- Because I am apparently getting ornery with age, I ignored Boyce’s advice to use cold butter. I honestly thought it was a typo, because I’ve always had a hard time creaming butter that’s even a little bit too cold. Instead, I used softened butter. (I left it at room temperature until it was still cool to the touch but took the imprint of a finger when I pressed it. Perfect for creaming.) It worked just fine, as you can see. But I’ve now done some poking around online and see that the recipe is indeed supposed to use cold butter, cubed for easier creaming. Oops! So, uh, never mind me. Do whatever you want.

- The original recipe calls for chopped bittersweet chocolate, and I tried it once that way and once with bittersweet chips. (I used Ghirardelli 60% chocolate in both cases.) I preferred the chopped chocolate because the pieces were smaller, so it gave the sense that there was more chocolate. But if you want to keep it quick and simple, chips will do the job.

- I made this dough once in a stand mixer and once with handheld electric beaters. The poor beaters had to labor a lot, and I wound up recruiting a sturdy spatula to help out, but it’s good to know that you can make do with whatever tools you have on hand.

- Boyce says that this dough is designed to be baked without chilling first. (This, I think, is linked to her use of cold butter. The cold butter likely keeps the dough cool and helps it spread less in the oven.) But I apparently am not only ornery; I also can’t follow directions. I scooped my dough, put it on a sheet pan, covered it with plastic wrap, and chilled it before baking. Some of the dough was chilled for about 1 hour, and some stayed in the fridge for two days. Chilling dough generally results in a thicker cookie, and mine were certainly nice and plump, which I like. So I recommend chilling the dough. And hey, I also noticed that the cookies that stayed in the fridge for two days were particularly flavorful. So “aging” the dough a bit isn’t a bad idea, either.

3 cups whole wheat flour (see note above)
1 ½ tsp. baking powder
1 tsp. baking soda
1 ½ tsp. kosher salt
2 sticks (8 oz.) unsalted butter, cut into ½-inch cubes (see note above)
1 cup lightly packed dark brown sugar
1 cup sugar
2 large eggs
1 tsp. vanilla extract
8 oz. bittersweet chocolate, roughly chopped into ¼- and ½-inch pieces, or bittersweet chips

Position racks in the upper and lower thirds of the oven, and preheat to 350°F. Line two baking sheets with parchment. (If you have no parchment, you can butter the sheets.)

Combine the flour, baking powder, baking soda, and salt in a medium bowl, and whisk to blend.

Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture to the bowl, and blend on low speed until the flour is just incorporated. Scrape down the sides and bottom of the bowl. Add the chocolate, and mix on low speed until evenly combined. (If you have no stand mixer, you can do all of this with handheld electric beaters and/or a large, sturdy spoon.) Scrape down the sides and bottom of the bowl, and then use your hands to turn and gently massage the dough, making sure all the flour is absorbed.

Scoop mounds of dough about 3 tablespoons in size onto the baking sheets, leaving about 3 inches between each cookie. (I was able to fit about 8 cookies on each sheet, staggering them in three rows.)

Bake the cookies for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly browned. Transfer the cookies, still on parchment, to a rack to cool. Repeat with remaining dough.

These cookies are very good while still warm from the oven, but I find that you can taste the wheat more – in a good way – once they’ve cooled.

Yield: about 20 cookies


Anonymous Nooks and Cranberries said...

I can almost taste how the nuttiness of the wheat would temper the sweetness of the chocolate. Well done--I'll be trying this recipe soon! It's so fun to try tweaked classics. I just made a gateau breton, for example, the other day, but rather than a traditional version it was David Lebovitz's buckwheat version with sea salt. So intriguingly delicious!

10:18 PM, November 05, 2010  
Blogger LadyConcierge said...

Great-looking cookies!

10:20 PM, November 05, 2010  
Blogger A Day That is Dessert said...

I'm glad you went with the King Arthur white whole wheat flour. I don't like them any other way.

10:22 PM, November 05, 2010  
Blogger ~ko said...

Oh my! I wish you would have posted this a day earlier! My husband just deployed, now I'll be left to eat the whole batch! Darn ;)

10:32 PM, November 05, 2010  
Anonymous Gastronomer said...

I like your style, Molly! I will be baking these cookies as soon as I finish all the sweets in the house. Can't have more than two desserts going on at once, ya know? Thanks for sharing.

10:48 PM, November 05, 2010  
Blogger Sarah W. Sugarman said...

Do you know she's moved to Portland, OR, and is baking for Ristretto Roasters and the Daily Cafe? I've been lusting over the cookbooks for a few weeks and when I found out she was baking locally, I went and got her chocolate chip cookie with pumpkin seeds and other good things. Mmmmmmmmmmmmmmmmmm......

I'm going to make her poppy seed buckwheat wafers this weekend so I can test the recipe before the holidays to accompany your amazing buckwheat cookies with cocoa nibs. My mom is allergic to chocolate and was very very jealous of all the love expressed for the buckwheat cookies that she couldn't try.

10:58 PM, November 05, 2010  
Anonymous Mel said...

I am always touched by your writing, then by your pictures, then I get hungry (for food, words and life).

Your book is one of my most reached-for books on my shelf!

Thank you Molly.

11:47 PM, November 05, 2010  
Blogger Vanessa said...

I'm a huge fan of white whole wheat flower and found it's a good way of introducing a more interesting texture to recipes. Recently, I tried a chocolate cake which worked great so can't wait to make these, although there's a risk I'll eat them all myself.

12:00 AM, November 06, 2010  
Anonymous anya said...

I put a tiny sprinkle of sea salt on top of these cookies before baking...marrying the two best recipes that there are (the NYT's one and that of Kim Boyce) for chocolate chip cookie.

2:02 AM, November 06, 2010  
Anonymous Ilke said...

Thanks for making me crave cookies at 6:30 am on a Saturday morning! Now, on to the grocery store for the flour!
Great recipe and post!And like the others mentioned, your book is great! It is a hit right now at work, people grabbing it from me, reading, crying in the first recipe, and not returning my book for a week!!

3:55 AM, November 06, 2010  
Blogger Amanda Hawkins said...

How delightfully exciting. I confess, I would not have tried a normal wheaty cookie recipe of hers, just because there are so very many other fun grain recipes in her book.

So, thank you, honestly, and truly. You sold it well. I am sold too.

4:19 AM, November 06, 2010  
Anonymous Liz said...

I share your love of digestive biscuits and can't wait to try this recipe.

4:50 AM, November 06, 2010  
Anonymous Susan B. said...

I had to listen to Barry White while I read your post - perfect choice! Digestive biscuit? Yes please! I'll take mine with dark chocolate on top. I'm going to try these this afternoon. Thanks!

5:27 AM, November 06, 2010  
Blogger Peeling Orange said...

You're gonna make a person who burns everything cook:)



5:29 AM, November 06, 2010  
Blogger Bridget said...


5:30 AM, November 06, 2010  
Anonymous molly said...

Damn. I've been skirting Lecia's (and Kim's) raves for weeks, trying to get past the Halloween candy, anyway. Fat chance, at this point. Mention "digestive biscuits" and I'm sunk.

5:52 AM, November 06, 2010  
Blogger Linda said...

These sound fabulous! You have never led me astray as far as recipes go ...so I am definitely going to give these a whirl.
What do you think about 1/2 WW flour and 1/2 all purpose?

6:03 AM, November 06, 2010  
Blogger kim said...

It always makes me happy to see a new post!

I believe digestive biscuits are the original comfort food (although I will say that the U.S. has a worthy competitor in the graham cracker) - so I can't WAIT to make these!

Thanks for brightening my day! I am a huge fan (obviously)

6:23 AM, November 06, 2010  
Anonymous Liz W said...

You caught my attention at digestives. They are so popular in our household that after I pick up my daughter from preschool, she regularly asks for tea and digestives for her snack. Of course, how could I not oblige?

Very much looking forward to giving these a try!

6:31 AM, November 06, 2010  
Anonymous Jessica @ How Sweet said...

Wheat and chocolate? What a fabulous combination. I think these cookies would be divine.

6:43 AM, November 06, 2010  
Blogger frances said...

Do you know how painful this is to read - your whole blog is painful to read - when I am living in my bedroom and my kitchen is in the midst of it's umpteenth week of renovation?
It's really painful.

6:43 AM, November 06, 2010  
Blogger Anna said...

I almost always add whole wheat flour to my chocolate chip cookies, but I haven't made any that are entirely whole wheat. I will definitely try it.

6:47 AM, November 06, 2010  
Anonymous Nisrine said...

Great take on a chocolate chip cookie. Nice to hear the whole wheat tames the sweetness a bit as the latter can be overwhelming in sometimes in chocolate chip cookies. Thanks for sharing a great recipe.

7:33 AM, November 06, 2010  
Blogger turtle and dragon said...

As a Canadian, digestive biscuits are an awesome snack. I can not wait to try this recipe. Thanks for sharing. -Melanie

7:55 AM, November 06, 2010  
Anonymous Caffettiera said...

I am already convinced that dark chocolate goes better with whole wheat flour than plain one: my favourite snack is dark, nutty bread and dark chocolate. I'm already sold to these cookies even before trying them.

8:02 AM, November 06, 2010  
Anonymous Jen said...

I think this would be an occasion where I sneak a healthy alternative (whole wheat flour) into a cookie without my husband even noticing. That would be an amazing feat!

8:09 AM, November 06, 2010  
Blogger Pat said...

OK, I'll have to try these. Your NY Chocolate Chip cookie recipe has been my favorite since you posted it and I've shared it with many people, so I have to try this recipe too. I'll let you know which one I prefer.

8:17 AM, November 06, 2010  
Anonymous kim said...

Molly!!! Oh my, you are so kind. I was meandering among my favorite blogs this morning, clicked on yours and thought "my, those look like my chocolate chips...could it be?!" Thank you for the post and support!

Also, been meaning to tell you that I saw some of your Delancey desserts on someone's blog (can't remember which one) but they were so drop dead gorgeous. I haven't yearned for a restaurant dessert in a long time and yours had me thinking all day. Cream was whipped to my liking and the fruit was so luscious!

8:36 AM, November 06, 2010  
Anonymous Emily M. said...

oooh...printing off the recipe and going to make them this morning. in fact, i have been meaning the make the new york times cookies for ages too, so maybe i should make them both today and then i can do a side by side comparison! hoping i have enough of the white whole wheat flour left so i can try the WW cookies with that.

8:43 AM, November 06, 2010  
Anonymous Maggie said...

You had me at digestive biscuit.

I am so looking forward to these cookies putting Mcvities to shame!

9:05 AM, November 06, 2010  
Anonymous Anne said...

My heart belongs to the chocolate chip cookie in King Arthur's Whole Grain Baking. That recipe uses barley flour and whole wheat flour - a great combination! The whole wheat brownie recipe in there is pretty amazing too.

9:45 AM, November 06, 2010  
Anonymous My Little Expat Kitchen said...

I read digestive and chocolate and I got kinda excited.I am sold too!

10:09 AM, November 06, 2010  
Blogger Sally said...

Oh yeah, I've eaten these and they are WORTHY.

10:25 AM, November 06, 2010  
Anonymous Valerie @ Sex, Food and Rock & Roll said...

OH MAN! I wouldn't have looked twice at those cookies had you not written about them with such rapture. Now I need to make them pronto!

12:04 PM, November 06, 2010  
Blogger evil cake lady said...

oh you had me a DIGESTIVE BISCUIT (which deserves the excitedly loud yelling all-caps). my faves are the chocolate-coated biscuits, so i think i need to make these RIGHT NOW :)

2:12 PM, November 06, 2010  
Blogger Josh said...

For quick creaming of cold butter, I often go to a grater - either box or a grating disc in a food processor.

2:42 PM, November 06, 2010  
Blogger robinwehl said...

I read your post at 8:00am. By 8:30 I was eating these yummy cookies. Oh My Goodness, they are perfect. Thanks.

2:55 PM, November 06, 2010  
Blogger KathyNKU said...

Hi Molly, I have never posted on your blog before. I want to write first of all that I love substituting wheat flour in all my recipes (in fact it's the only kind of flour in my freezer) and am looking forward to trying these cookies. Also, I loved your book and wanted you to know it has inspired me very much in my cooking. I now make my own salad dressing and I grew my own roma tomatoes this year just to make your recipe for slow roasted tomatoes. They turned out wonderful! I have always tried to stew my tomatoes in water and these were so much better - like all the flavor of the whole tomatoe was concentrated into one bite. So, I wanted to thank you for the inspiration - you have a way of describing food that makes me want to cook and eat!

3:09 PM, November 06, 2010  
Blogger J+K said...

i just took the first batch out of the oven...had to try one...so crispy, chewy, warm and gooey!
i used whole foods 100% whole wheat pastry flour, did not chill the dough, and they came out beautifully thin which is the way we like them...thank you for the inspiration!

3:42 PM, November 06, 2010  
Anonymous Rachel said...

I think you sold me when you compared these to digestive biscuits crossed with chocolate chip cookies. You've got me looking for a third dessert!

4:37 PM, November 06, 2010  
Blogger annette said...

I love Kim Boyce's book! Haven't tried the chocolate chip cookies yet though. They will certainly be the next ones on my list. Her Muscovado Sugar Cake is so delicious and especially perfect with a cup of tea!

5:51 PM, November 06, 2010  
Blogger Hannah said...

Love the idea of a whole wheat cookie. Do you think whole wheat pastry flour would work with this recipe?

8:53 PM, November 06, 2010  
Blogger Emily said...

I have wanted Kim's book ever since Luisa first wrote about it on her blog, and for some reason I STILL have not managed to add it to my collection - don't worry, though, it is top of my Christmas list with instruction to my husband that just because it involves the word 'grain' doesn't automatically disqualify it for being too healthy! Perhaps these cookies will help turn him... :)

9:28 PM, November 06, 2010  
Blogger Amanda said...

Those look delicious! I think I may be the only one who hasn't heard of digestive cookies though. I'm assuming digestive cookies would cause the obvious...

9:29 PM, November 06, 2010  
Anonymous Kate @ Savour Fare said...

I might have to pretend that I didn't down an entire package of McVitie's last week and make these. I am a child of the 70's and early 80's, which means my mother often made chocolate chip cookies with whole wheat flour (and raw sugar) when I was growing up, so i'm sure these will smack of nostalgia. I'm pretty sold on my own brown butter brown sugar cookies though. maybe a tasteoff.

10:03 PM, November 06, 2010  
Blogger Jenny Weber said...

I figured there was no better way to use the extra hour of time this evening to bake these cookies. I divided the recipe in half (just in case I wasn't too pleased), used the King Arthur flour, and added 1/2 tsp of ginger. The result ... I love the grainy texture of the cookie! And there is the slightest hint of the nuttiness from the whole wheat. Thanks for providing another variation of the chocolate chip cookie. I have stuck with the one I fell in love with about a year ago and have been hesitant to try something new but I couldn't pass up the chance to use more of the whole wheat flour in a baked good. Thanks!

10:14 PM, November 06, 2010  
Anonymous ursula said...

I like that you have trouble creaming really cold butter, too. I also have this problem. I thought it may have been just me, but hooray! I am not alone.

10:44 PM, November 06, 2010  
Blogger Megan Gordon said...

Yep. They astound me, actually. Love, love, love these cookies.

1:29 AM, November 07, 2010  
Anonymous Val said...

Digestive biscuit. That's really all it takes to convince me to try them. In England we enjoy our chocolate covered digestive's with a nice cup of tea. Now,far from home, I miss those chocolate digestive's. I'm guessing these will be a fantastic replacement.

1:46 AM, November 07, 2010  
Blogger ~Melissa said...

The Barry White link was too funny (but necessary - my 10 and 9 year old kids have no idea who he is). Thanks for another great recipe and a write up that breathes excitement into baking (not a natural inclination for me). Looks like we are baking cookies today!

5:18 AM, November 07, 2010  
Blogger Melanie said...

How fun - a blog post about a recipe I've already made! I found these so filling I couldn't eat more than one at a time. But 12 cookies in 3 days by 2 people = not even one per meal! Makes sense to me!

6:21 AM, November 07, 2010  
Anonymous dc sarah said...

obviously, a chocolate chip cookie bake off is in my near future. as is purchasing kim's book, which has been on my list for a while.

6:24 AM, November 07, 2010  
Blogger quinn said...

For ONCE, I have all the ingredients on hand!!!
I'm already baking two quiches today, because my youngest hens have just started laying - this week the egg larder suddenly got much fuller, much faster. But even after 2 quiches, there will be plenty of eggs for a batch (or two, or three) of these cookies. Yum! I feel like I can taste them already - thanks for the great descriptions!

7:05 AM, November 07, 2010  
Anonymous Kynthos~ said...

As a Southerner, I don't believe I've ever heard of digestives! Ha!

But as a health nut, I am very, very pleased to see WHOLE wheat cookies.

I've always pestered my sister (who is also a big fan of Orangette) to make desserts with whole wheat flour, and now I can hit her with this recipe! >:)

7:41 AM, November 07, 2010  
Blogger Anne Zimmerman said...

Thanks for the tip on the white wheat. I tried this recipe with whole wheat, and while I liked it, it was slightly more nutty/humble/less sweet than some liked. Perhaps the white wheat flour is the way to go.

8:24 AM, November 07, 2010  
Anonymous jen said...

I'm going to have to refer to this recipe when I'm in dire need of that perfectly british digestive biscuit when I return from england. good grief, do I know what you mean. I really cannnot wait to begin baking from good to the grain, too! (baking for one is scary!)

11:53 AM, November 07, 2010  
Anonymous Towergirl said...

I just made a batch and they are delicious. Thank you. My cookie craving is quieted.

12:09 PM, November 07, 2010  
Blogger Kathleen said...

I was just looking at that recipe in Kim's book this morning and resisted the urge to make them for breakfast. They have been moved to the top of my "to bake" list!

1:36 PM, November 07, 2010  
Blogger Claudia said...

So now I've added more for my "to do" list. I think this may be a brightening spot in my college kids evening one of these days so ... shhh ... it's a secret. I have to go now to the international aisle of my supermarket for digestive biscuits...

2:36 PM, November 07, 2010  
Blogger kimberly said...

I'm excited to try this recipe, and I will use a local flour, too. :)

I get Washington-grown White Whole Wheat pastry flour from Fairhaven Co-op Flour Mill. I have loved every flour I have gotten from them. Whole Foods carries them in Seattle. Their whole wheat bread flour is heavenly to work with.

Thanks for the wonderful recipes you share!

2:57 PM, November 07, 2010  
Blogger High Plains Drifters said...

I've only made the NYT ccc's about a thousand times, and if you say these are your new favorite, then I'm going to have to give them a run. Thanks and cheers!

3:32 PM, November 07, 2010  
Anonymous Robin said...

Hi Molly!
First, I want to say that, as one who grew up listening to Barry White, I LOVED your surprise "cookie voice". I laughed and sang all the way through the song, it brought back great memories for me, thank you. I made the cookies from Kim Boyce's "Good to the Grain" and you are soooo right..... they are yummy! While we live in New York City, my husband and I love Seattle, so much so that we sent our son off to college there this past semester and he too has fallen in love with your city! We are looking forward to having dinner at Delancey the next time we visit!

4:10 PM, November 07, 2010  
Anonymous Vanessa said...

This is my favorite chocolate chip cookie recipe! Thanks for spreading the gospel of Kim Boyce.

4:57 PM, November 07, 2010  
Anonymous pam said...

Chocolate chip cookies are a favorite in our house, but I always find them too sweet. These sounded so good I made them this afternoon, and we love them. I used the white whole wheat flour, cold butter and bittersweet chips with a small handful of chopped chocolate. Too easy. Thank you for a new go-too cookie!

5:35 PM, November 07, 2010  
Blogger Josh said...

Molly these are great. Thumbs up from 6 of us. It's tough to find a cookie with both perfect taste and perfect texture.

I sprinkled coarse salt on a few of them; nice variation.

I could see also using toffee chips or maybe adding some malted milk powder

6:10 PM, November 07, 2010  
Blogger Rivki Locker said...

You make these sound soooo tempting. I'm bookmarking the recipe and we're trying them next weekend!!!

6:49 PM, November 07, 2010  
Anonymous Anonymous said...

Just baked a batch and as promised, they are perfection (especially when still oven warm). Thanks for the inspiration, Molly!

6:58 PM, November 07, 2010  
Blogger the cookie jar said...

It makes me want to stir melted chocolate through my breakfast oats rather than brown sugar and honey...

7:26 PM, November 07, 2010  
OpenID linseykitchens said...

Mmm, chocolate in my oats. Delish. Molly, don't feel bad about not following directions--I made your butternut/apple soup last week with apple cider VINEGAR instead of cider. Opps! These cookies, however, I will follow to a T. Love me some digestive biscuits!

7:46 PM, November 07, 2010  
Anonymous The Leftoverist said...

I have been hearing SO MUCH about this cookbook. Chalk another one up for it, it looks like.

8:38 PM, November 07, 2010  
Anonymous make my day said...

Not only is it saying 'hey baaaaabeee...." but it's winking at you too. someone must have noticed this already...i'm sure. cheers kari.

10:20 PM, November 07, 2010  
Blogger andreagroves said...

I like how you are real here, admitting that you DO eat cookies for breakfast, lunch, and dinner. These will be (hopefully) my next cookie venture!

10:28 PM, November 07, 2010  
Anonymous Cassandra Potier Watkins said...

I have never heard of this recipe... but it is quite similar to the one my mom has made since I was a kid! The only difference, my mom also adds a cup of oatmeal and 3/4 of each sugar. It is by far my favorite recipe... and even a bit healthier!

10:29 PM, November 07, 2010  
Blogger Chi-town Southerner said...

I just took the last tray of these out of the oven. I was skeptical of this recipe, but man oh man are they great!

My fella loved them, too. I'm sending him to work with a bunch of them, and I think he's about to be quite popular!

10:40 PM, November 07, 2010  
Blogger quinn said...

I made a batch yesterday, and only made one change - added chopped walnuts to half the batter. Both came out looking good, and I like the recipe a lot - so easy, and all the ingredients right in the cupboard - but I did find a sort of bitter taste to the cookies - was there something wrong with the flour? Or is this from the baking soda? I have noticed a similar taste sometimes when I make Irish soda bread.

7:26 AM, November 08, 2010  
Blogger Julie said...

Oh, Molly...this is perfect for my family. Hubby is Swiss and can't stand the overly sweet, toll-house variety cookies I make for the kids...and by using the white whole wheat flour, I think I can fool my pumpkinheads into eating something a little healthier (?) than our normal cookies. (I suppose that's an oxymoron--"healthy" to describe "cookies," but I'll take what I can get.) Can't wait to try this recipe. Thanks for sharing!

7:48 AM, November 08, 2010  
Anonymous Katie (The Boston Marathoner) said...

I've started using whole wheat flour instead of white (when possible) in baking, and I have to say... I like it better. WAY better. Thank you for this recipe!

9:09 AM, November 08, 2010  
Anonymous Anonymous said...

I posted Saturday that I made these, and was not a fan, but apparently any dissenting comments don't make it on. I have enjoyed your website for some time, but now knowing this, I feel like I can't trust this site anymore. It would be nice to hear others opinions, good or bad, before using and spending money on ingredients.

9:21 AM, November 08, 2010  
Blogger Giovanna said...

It's all true. These cookies are amazing. The first time I tasted them I felt as if it was the first time I'd had chocolate chip cookies.

And yes--Boyce is in Portland. What a pleasure to be able to get one of her pastries at the cafe!

I also prefer using chopped chocolate--since you put it all into the dough (the inevitable chocolate dust as well as the chunks), the dough is enriched a bit by chocolate. Oh dear. I need to go make these again.

9:42 AM, November 08, 2010  
Blogger Molly said...

Quinn, I’m inclined to think it was the whole wheat flour. Whole wheat flour is much more perishable than white flour, and it goes rancid quickly. (You can often tell by smelling it, though not always. Sometimes in supermarkets without a lot of turnover, it's rancid even before you buy it.) I store mine in the refrigerator and throw it out after a couple of months. I wonder if that was it?

Anonymous, I apologize for the confusion! I often receive spam comments from anonymous posters, and I am sincerely sorry if I accidentally deleted your comment along with theirs. This cookie recipe didn’t work for you? Can you tell me what you didn’t like about it? I agree that it's important to be able to have a discussion, good or bad.

10:00 AM, November 08, 2010  
Blogger quinn said...

Thanks, Molly! That would explain why the bitter taste has only shown up in the soda bread from time to time also.

I'll make the cookies again, with fresh (I hope!)flour. I'll stick with the walnuts, though - I think that was a good modification!

12:44 PM, November 08, 2010  
Blogger linda said...

thanks for the white whole wheat flour tip…i will give these a try!

1:40 PM, November 08, 2010  
Anonymous conny said...

Oh my yum. I made these with whole wheat pastry flour. I don't think I'll make a white flour chocolate chip cookie ever again. Thanks, Molly!

3:49 PM, November 08, 2010  
Anonymous Meghan said...

I just made a batch of these and they are INCREDIBLE! I am going to suggest adding them to the cookie selection at the bakery where I work! My friend has a gluten allergy and I wonder if this recipe would be as good gluten free...most gluten-free things taste like sawdust but these are pretty great so I am going to give it a try!

3:58 PM, November 08, 2010  
Anonymous Claire Miller said...

Her pastries are incredible!! We are so lucky to have her baking for us. Have you tried the figgy buckwheat scones? Ridiculous.

~daily cafe

9:00 PM, November 08, 2010  
Blogger Alice Q. Foodie said...

Sold! I adore Homewheats!

7:39 AM, November 09, 2010  
Blogger Moocy said...

Awesome! I've been wanting a whole wheat cookie recipe for ages so these ingredients of going on my shopping list asap. Can't wait to try them!

8:16 AM, November 09, 2010  
Anonymous anna@londonfoodieny said...

sigh. you sold me on digestive biscuits.

8:20 AM, November 09, 2010  
Blogger Audrey McClune said...

You had me at "digestive biscuit". I've been a fan for a long time, and the military has brought us to the Seattle area, so I hope to visit your restaurant soon. It's hard because we have a tiny one and no family around. Love your book, segments in Bon Appetit, and your blog! Thank you!

8:23 AM, November 09, 2010  
Anonymous mary beth said...

these are my new favorite chocolate chip cookie, and that's saying something. i love that they also happen to be, you know, pretty much the EASIEST POSSIBLE version (no chilling! no waiting for butter to come to room temp! glorious). i had 5 for lunch today, and i'm not a carb/sweets person at ALL. they do indeed get more digestive biscuit/faintly nuttier/more multidimensional once they cool. so, so good. thanks!

10:10 AM, November 09, 2010  
Anonymous leaming2956 said...

I'm a big fan of Carr's Whole Wheat digestive biscuits so I had to make these cookies the same day I read your posting. I used King Arthur Flour's White Whole Wheat flour and chopped Ghiradelli's dark chocolate. OMG,they are fabulous. My husband and co-workers thank you too.

12:13 PM, November 09, 2010  
Blogger The Hungry Crafter said...

Oh geez, I love digestive biscuits -- can't wait to try these; they sound AWESOME!

2:14 PM, November 09, 2010  
Anonymous allyn said...

i have the book but yet to dive into the recipes. i supposed i've just found the first one! ; ) looks fantastic.

4:05 PM, November 09, 2010  
OpenID needlesandbread said...

That closing paragraph about digestive biscuits really sealed the deal for me. Whole wheat and chocolate chips sound truly decadent together. It's a compelling argument to actually bake for a change...

4:54 PM, November 09, 2010  
Anonymous ellen said...

darn it molly i can't stop eating these things! you're going to cost me 5 lbs of weight gain at least!
they are incredibly good...and what a relief to make a great choc chip cookie with only one type of flour!

7:32 PM, November 09, 2010  
Anonymous Carly- Tart to Heart said...

Mmmmm.... I fell in love with digestive biscuits, especially the chocolate-covered ones, while living in Ireland last year. You definitely caught my attention with that description! I'm intrigued to try the recipe. I've been meaning to buy that cookbook for some time. Have you tried many of her other recipes?

10:04 PM, November 09, 2010  
Blogger haanpc said...

In an attempt to satiate my craving for something sweet I once ate three bags of digestives in succession, without pause, in a dorm room in Copenhagen.

It was one of those times where you only continued eating because what you ate just didn't exactly meet the requirements for what you actually craved.

I can't stop eating these cookies too, but for a different reason. Thanks.

1:39 AM, November 10, 2010  
Anonymous Shane said...

Perfectly baked cookies and can be a perfect afternoon treat for kids! ;)

2:54 AM, November 10, 2010  
Anonymous Flavia said...

What a great recipe; these look perfect. I've always wanted to try a chocolate chip cookie with wheat flour. I'll also never eat another chocolate chip cookie without thinking of Barry White's voice! :) Great post!

7:40 AM, November 10, 2010  
Blogger robyn said...

Molly - I'm having a tough time with this one because our household is a HUGE fan of the NYT chocolate chip cookie. When I first started reading this post a had the urge to click away...I loved knowing that the NYT cookie was the best out there and couldn't stand the thought of another cookie sneaking in and taking it's place. And, now I'm unsure. Guess I'll have to make some and decide for myelf. Oh well, there are worse things :)

8:41 AM, November 10, 2010  
Blogger Erica Newhouse-Kasper said...

Yum! Whole wheat has a way of sneaking up on you and stealing your heart sometimes! These sounds great.

8:47 AM, November 10, 2010  
Anonymous Paul Byron Downs said...

Like the addition of wheat flour. It amazes me how many time one reaches for the regular white when the wheat can taste, just as good, or better. Will try with my Peanut Butter and Molasses cookies this weekend.


10:30 AM, November 10, 2010  
Blogger caroline said...

Molly, did you do anything special to get your cookies so thin? The problem I had, as I always do with whole wheat cookies, is that they came out thick and somewhat hard. I don't mind a hockey puck cookie that involves a bit more work to eat, but it's hard finding other people that do.

I used King Arthur regular whole wheat flour, and chilled butter (did not chill the dough before baking). I did flatten the dough balls with my palm, but the dough was very crumbly so they could only take so much flattening. Any ideas? I'm wondering if the chill-and-slice technique would yield cookies that are flatter and are more in the spirit of a digestive biscuit.

10:41 AM, November 10, 2010  
Blogger Caroline Shields said...

Molly - I'm adding nuts and calling it a day. Yum.

11:28 AM, November 10, 2010  
Blogger luci_overington said...

I just made these, and my housemate came into the kitchen, sniffed and said, "man, i wish you could blog a smell". She is so right. Delicious- thanks for the great recipe.

Perhaps you could check out my blog?


I'm always looking to people to talk food with!

1:46 PM, November 10, 2010  
OpenID sohdalex said...

I don't have ONE favorite chocolate chip cookie recipe. Maybe this one will do me in ;) Can't wait to find out...

2:57 PM, November 10, 2010  
Anonymous Teafortwo said...

Oh my, I do love McVittie's Digestives. I even have a TIN for them when I get them. It always reminds me of going to England in High School on a school exchange. The host would bring me a cup of tea and a McVittie's first thing in the morning.

Whole wheat cookies sound divine. And, while I'm at it, I must say that I made the Oatmeal Sandwich Bread (four loaves) to give to a few people today to thank them. One of the boys was begging me to give HIM a loaf of the bread too. Too bad it was just for the instructors this time around.

5:36 PM, November 10, 2010  
Blogger The Salty Girl said...

I'm going to have to try these, even though browned butter chocolate chip cookies are my favorite!!

8:19 PM, November 10, 2010  
Anonymous Robin said...

I made these with 1/2 traditional whole wheat flour and 1/2 whole wheat pastry flour. Since I was already dead set on these cookies when I discovered that I was out of white sugar, I used all light brown sugar. The resulting cookies were scrumptious...I made them a bit smaller and baked for less time.

Thanks for sharing the recipe! I have been wondering if I should pick up this book and now see that I have no choice.

P.S. I think two people who share 12 cookies over the course of three days are showing a lot of restraint! This post made me wonder if I have really gone off the deep end of overindulgence.

9:34 PM, November 10, 2010  
Anonymous vici said...

I used half Whole Wheat and half White Whole Wheat. These are very good once they've cooled. The wheat flavor is too pronounced while they are warm. Kim is a brilliant baker, but seriously folks, 12 oz. of chocolate should be the minimum.
I agree with Anne, you really must try King Arthur's Crispy Crunchy Whole Wheat cookie recipe. It is awesome. Ditto their WW brownies.

7:02 AM, November 11, 2010  
Anonymous jill said...

Made them last night and had to bring most into work so i wouldn't eat myself into a sugar coma! Yum, loving the wheat flour addition!

8:51 AM, November 11, 2010  
Blogger El explorador gastronómico said...

tHANKS for the recipe :D

1:13 PM, November 11, 2010  
Anonymous Tara Pereira said...

You had me at digestive biscuit with choc. I picked up some white whole what flour and baked a batch. So good. my new favorite cookie.

2:17 PM, November 11, 2010  
Anonymous Stay-At-Home-Chef said...

Oh I will definitely be giving this recipe a try...one of my culinary resolutions for this year was to find the ultimate chocolate chip cookie recipe. Possible my search may end here!

3:11 PM, November 11, 2010  
Blogger Heather @ chiknpastry said...

I am sure I posted about these if you've ever said anything about Kim Boyce. I LOVE these cookies. they are too addictive, so I've refrained from making them again, but dang, they're good.

4:40 PM, November 11, 2010  
Blogger mep said...

I bought Boyce's book after you mentioned a couple of months ago. I've made three batches of these cookies so far and eaten almost every batch by myself. LOVE, LOVE, LOVE them!!!! Blogged about them myself a couple weeks ago.

6:11 PM, November 11, 2010  
Anonymous Emily said...

Man- who isn't addicted to trying just one more version of the traditional Chocolate Chip Cookie? I'm looking forward to trying this one, for sure!

1:00 AM, November 12, 2010  
OpenID AlexandraAnalisa said...

I will definitely be trying these. They sound incredible.

1:09 PM, November 12, 2010  
Anonymous Anonymous said...

I made these hours after I saw the recipe. My new favorite (altho I've yet to try the NYTimes recipe, which I plan to do soon). I shared them with friends; they were a hit. I also used the Giardelli 60% bars and chopped them roughly with a mallet. They baked beautifully -- every one was the same size and shape. Nicely chewy and not too sweet. I, for one, will consider them whole-wheat health food. :-) I used Bob's Red Mill whole wheat flour (except for about 2/3 c. white...cuz I thought I should. Next time I won't bother.)

3:36 PM, November 12, 2010  
Blogger Tiffany said...

Funny that I came across this post the day after I tried this recipe for the first time. Mine turned out great too. For the first tray, I mixed the chocolate with a little bit of cayenne. Perfect for the cold Manhattan weather now!

7:52 PM, November 12, 2010  
Anonymous Michelle @ Find Your Balance said...

Oh yeah, I adore Kim Boyce's Good to the Grain cookbook. Haven't made these yet, but the recipes I have made have all been spot-on perfection.

4:54 AM, November 13, 2010  
Blogger Lizzytish said...

The best chocolate chip cookie I have ever made! I used semi-sweet chips because that's what I had, and I think I could have cut back on the sugar a bit because of that. I'll try the bittersweet next time. Fantastic!

5:43 AM, November 13, 2010  
Anonymous Jude said...

I just bought a 5-pound bag of King Arthur flour, and this cookie recipe looks like a great way to start using it.

8:21 AM, November 13, 2010  
OpenID savoringtoday.com said...

I appreciate your blog very much and have to agree with your choice in chocolate and flour - discovered KA's White Whole Wheat flour and never looked back.

Add a touch of cinnamon to your next batch and you may discover a new fav, again!

BTW - LOVE the way you added the voice! Very creative. :)

9:05 AM, November 13, 2010  
Anonymous Anonymous said...

I used a food processor (except for the last step adding the chocolate) and they turned out great.

9:38 AM, November 13, 2010  
Blogger Josh said...

Making them now with the intent to give some to my staff of college students within the dorm I live and work in as a professional. Not sure of two things. 1. How professional I'll be once I taste these fellas. 2. If they will end up in the hands of any 20 year olds. We'll see.

Thanks, as always, for the great recipes.

10:59 AM, November 13, 2010  
Blogger fromblank said...

yum these cookies look amazing!!

3:35 PM, November 13, 2010  
Anonymous Anonymous said...

You had me at Barry White, lmao... I swear his voice plays in my head several times a day.

7:34 PM, November 13, 2010  
Blogger D e g a i n e said...

You are so funny! Love the Barry White touch! Great blog

5:58 AM, November 14, 2010  
Anonymous Stephanie said...

haha... food speaks to me in the same Barry Manilow voice too!!! Creepy...

12:09 PM, November 14, 2010  
Blogger High Plains Drifters said...

was in the NYTimes ultimate CC cookie piece that explained why resting the dough is so important? the egg and vanilla need to time to work themselves into the flour.

made these this weekend. like you said, sold.

8:58 AM, November 15, 2010  
Anonymous David Ellis said...

I couldn't agree more about these cookies. I reviewed Kim's book last winter and was blown away by how delicious whole wheat chocolate cookies can really be.

12:17 PM, November 15, 2010  
OpenID linseykitchens said...

So glad that I can now put a real, honest-to-goodness voice to my food. Cause who doesn't want their cauliflower and radish and ww cookies Barry Manilow-ing to them? Hoooo-ray for digestive biscuits and throaty sexy voices!

6:20 PM, November 15, 2010  
Blogger Cookin' Canuck said...

Whole wheat chocolate chip cookies? I'm intrigued and will have to give these a try. Your writing, as usual, is thoroughly engaging.

7:33 AM, November 16, 2010  
Anonymous kaori said...

hi molly,

this is my first time commenting but i've read and loved your blog for a while now. these cookies were amazing! i'm new to baking and cooking and usually manage to do something wrong (i tried your new york times cookies and they tasted great but came out very flat) but these cookies came out great both taste and texture wise. looking forward to your future entries!

8:50 AM, November 16, 2010  
Blogger Christine said...

I made these for an event I catered a week ago - the recipe yielded 4 or 5 dozen small cookies. Naturally, I kept a few for myself and after a week in a jar, they are still perfectly chewy and delicious!

10:20 AM, November 16, 2010  
Blogger Kari said...

Molly -- these are soooo yummy! I made them for my book group the other night, and received nothing but rave reviews. So good. I've always used whole wheat flour in my Chocolate Chip Oatmeal cookies, but I've never had a good whole wheat Chocolate Chip cookie recipe. Now I do. Yay! I used organic sugar too, which I've noticed making a huge difference in my recipes lately.


2:48 PM, November 16, 2010  
Blogger vanessarosage said...

These look incredible but I challenge you that browning the butter first, using whole wheat pastry flour, dark chocolate chips, refrigerated dough and sea salt on top results in THE BEST chocolate chip cookie. Try my recipe! http://purehunger.com/recipes/another-chocolate-chip-cookie

3:52 PM, November 16, 2010  
Blogger Rebekah said...

I had to use room temp butter because I was mixing by hand, but they turned out beautifully (2c whole wheat flour, 1c unbleached AP flour because I was a tad apprehensive). Can't wait to try them tomorrow!

8:13 PM, November 16, 2010  
Blogger Fun Frieda said...

How did I know before I even linked over to it, that it would be Barry White?

12:49 PM, November 17, 2010  
Anonymous Caitlin L said...

I love digestives (mcvitie's) with sharp cheddar. Go there, it's not as bastardly as it sounds.

9:18 PM, November 17, 2010  
Blogger exsoloadsolem said...

Oh, Molly. Yum.

I have a question for you that, although it's unrelated to this particular post of yours, *is* related to your blog. I'm a budding blogger and absolutely adore Orangette, especially the way in which your food photography captures not only the meal, but the ambience of every recipe. You seem capable of effortlessly communicating the ideal way in which your food should be enjoyed. It's really quite wonderful, and I hope you know that.

I've come to understand just how important imagery is in blogging, but unfortunately, I am one of the few people left camera-less in a world full of instant photographs. I was hoping you wouldn't mind if, on occasion, and with full and legible credit to you, I used images that you've posted on Orangette on my blog. If this isn't ok, please do let me know. I hope to capture my own images soon, but in the meantime, I find what I say is quite efficiently communicated visually by your photographs.

Thank you. Whatever your decision, I really love this blog, and, in an entirely un-creepy way, I really love you.

11:36 AM, November 18, 2010  
Blogger Kate Davidson said...


1. Read this post (but not the comments) and resolved to make these ASAP. I have to say I'm a little skeptical...I love the NYT cookies so much. Was very excited about your recommendation about using white whole wheat flour--I bought some recently for brown bread, thinking it was regular...so, the entire bag is still in my pantry.

2. Went to store and bought (among other things) chocolate chips. Our nanny likes to snack on them, so no matter how often I buy them, I never have enough when it's time to make cookies.

3. Back from store, checking out the post again, read the comments and see yours about how quickly wheat flour goes bad--mine is at least 3-4 months old!

4. Luckily, I also forgot the half/half I need to make your scones...so I will be heading back to the store for new flour as well.

Thanks for the recipe--can't wait to try it!

4:13 PM, November 18, 2010  
Anonymous Anonymous said...

I made these cookies a few days ago and love them. However, I didn't make them as big as yours so I over-baked one batch. Turned out crunchier than intended. But the taste is wonderful. This will be my go-to chocolate chip recipe from now on.

5:13 PM, November 18, 2010  
Anonymous Nathalie said...

wow, i simply have to make these cookies that speak in barry white's voice!! hahaha. thanks for this recipe!

7:28 AM, November 19, 2010  
Blogger Irina said...

I just made these cookies and, even though I have only eaten one so far, I already know they are addictive! This is definitely my new go-to chocolate chip cookie recipe.

5:58 PM, November 20, 2010  
Anonymous Matthew said...

Apparently you've never been to Delancey. They make a mean Chocolate Chip Cookie. I recommend checking them out if you're ever in the Seattle area...

10:23 PM, November 20, 2010  
Blogger Kristen said...

I made these last night and they were delicious! I did do two cups whole wheat pastry flour and one cup of white all-purpose flour. May try another time with all whole wheat. It was very reminiscent of my favorite-since-childhood cookies with ground oats in addition to the white flour.

I feel like this dough was a little hard to work with, though, since the butter was chilled. Not as hard to mix up as I had suspected it would be - but rather difficult to scrape down the sides of the bowl properly. And to scoop out the cookie dough also. However, those small hardships won't keep me from making it again. Thanks for sharing!

3:20 AM, November 21, 2010  
Blogger GirlSavorsLife said...

A great variation on a comfort food favorite. Love the ingredients.

3:29 PM, November 21, 2010  
OpenID emwalsh said...

Yay! These are delicious! I made them yesterday when my brother-in-law came over unexpectedly... they were a hit! I think I have also found my new favorite chocolate chip cookie :)

8:54 AM, November 22, 2010  
Blogger Kelsey Plahn said...

Let me just say, you and I both need a snack thinking of Digestives. I got hooked on those dangerous treats when I lived in Scotland. Surely you've tried the chocolate dipped ones? These cookies were the first recipe I tried from Boyce's book, but I was not a fan of them. Turned out flat, extremely salty, and dry. Baker error? Maybe. I'll have to give it another go.

4:32 PM, November 22, 2010  
Anonymous Anonymous said...

Making these now, they are great! My all time favorite chocolate chip cookie is the Neiman Marcus recipe. It calls for 1 1/2 tsp instant coffee - a Starbucks Via pouch is the perfect amount. http://www.neimanmarcus.com/store/service/nm_cookie_recipe.jhtml

5:07 PM, November 22, 2010  
Anonymous Anonymous said...

These were really delicious. I used 1/2 whole wheat and half white flour. Ice cream scoop was the perfect size and made it easy to handle the dough. Thanks Molly; can always count on you for great taste!

12:26 PM, November 26, 2010  
Anonymous Anonymous said...

Just a little history and research to add to your great article in the November Bon Appetit, William Woys Weaver from here in Philadelphia tells a little more history to sauerkraut and the families that took the holiday food south. In Sauerkraut Yankees "Turkey with sauerkraut was once the most traditional Christmas Day meal for the Pennsylvania Germans. This custom still prevails in the region extending southwest from Harrisburg to York and down into the Pennsylvania-German counties of Maryland." More fun food history in the book itself, give it a read and happy eating..........sincerely, Gregory Funk

8:30 AM, November 28, 2010  
Anonymous Heidi - Apples Under My Bed said...

You've sold me too :) even before baking them! Is that a record? No, I will bake them too, as they looks amazing! and to validate my sold status.
Heidi xo

6:12 PM, November 30, 2010  
OpenID theavidbaker said...

Ooh, I wanted to make this recipe for some time. Thanks for the reminder with your lovely post!

9:20 PM, December 01, 2010  
Blogger alexandra said...

i'm sold too. and so is my fiance. these are awesome and came out exactly as they should have. wonderful. thank you, thank you, thank you.

10:08 AM, December 04, 2010  
Blogger A and M said...

LOVE digestive biscuits and of course choc chip cookies so will have to try these!

11:18 AM, December 05, 2010  
Blogger Lindsey said...

I just made these for my bunco group (Bob's Red Mill WW Pastry flour and Nestle semisweet chips, as I had nothing else), and they thought I had BOUGHT them at a bakery. I brought them in a paper sack and had to promise recipe cards next month. Thanks! This IS my new go-to cookie recipe.

9:13 PM, December 06, 2010  
Blogger Elana said...

Molly -these look amazingly delicious!

Meghan -You asked about a gluten free version of chocolate chip cookies and I have one here:


It's actually vegan too; hope this help[s :-)

11:24 PM, December 09, 2010  
Anonymous Anonymous said...

just made these. thought they were pretty good. really homemade-y taste due to the whole wheat flour perhaps (i used king arthur ww flour). but i do not think that the hold a candle to the nytimes cookies. these are a little too hard around the edges for my taste. a little too health foody tasting (without actually being healthy at all - which kind of seems like a lose-lose?)

however i also made kim boyce's barley porridge recipe recently and it was totally awesome. looking forward to trying more of the recipes in her book.

7:01 PM, December 11, 2010  
OpenID Caffettiera said...

Thank you so much - and thanks to Kim, whose book I just ordered. I made them yesterday and for the first time regretted to have brought the batch to friends. They are the best cookie ever.

2:53 AM, December 12, 2010  
Blogger Brooke said...

Help! In trying an experiment to see if I could use this recipe for Christmas presents (putting all dry ingredients in lovely layers inside a glass canning jar) I tried making these by combining dry ingredients first, then adding butter, etc... I chilled the dough, then baked half. They are a disaster! Flat, hard, resembling a nasty, granular toffee with chocolate. Any ideas for salvaging the other half of the dough? I'm assuming it didn't work because of incorporating the flour before making the sugar/butter/egg mixture, so maybe more flour? Feed it to the compost?

1:54 PM, December 12, 2010  
Anonymous Anonymous said...

awesome...able to sneak the whole wheat by my 11 year old no problem :)

4:15 PM, December 12, 2010  
Blogger Sara said...

I don't fashion myself a baker. I have a few tried & true things that I bake. When I made these cookies, I felt the same way as when I made Tom Douglas' Sour Cream Blueberry Coffee Cake -- I took a bite and thought "I can't BELIEVE that I made something this delicious." Thanks Molly, I'm a fellow Seattleite. Loved your book, which led me to Orangette. Love.

9:22 PM, December 12, 2010  
Anonymous christmas sweets said...

The cookies looked ethereal in natural light in the picture. I'm disappointed though that it isn't a health food just because it's made of wheat. I still wanna try it though. I love chocolate chip cookies. I think we all do. Meh. :D

6:22 AM, December 16, 2010  
OpenID emilykate913 said...

your photos are beautiful!

5:02 PM, December 18, 2010  
Anonymous Liza said...

Someone in my office made these and put them together in little sets of 4 as Christmas gifts. (They added a seasonal note with a sprinkle of red sugar on top.)

They were so delicious that I demanded the recipe as soon as I finished eating them. I can't wait to make them with my kids.

5:53 PM, December 21, 2010  
Blogger Vintage Style Downunder said...

hahaha...I LOVE that you posted a link of Barry White singing to show us how your cookies 'speak' to you...'hey baaaabe-eh'!! AWESOME!! FABULOUS!..
luv jessie nz

8:50 PM, December 27, 2010  
Blogger Andrea said...

I made your cookies just before Xmas and gave them like gifts. Sucess!


6:37 PM, January 02, 2011  
Anonymous carla said...

hi molly,

I have read almost all your entries from the start, have bought and loved your book, and have been finally tempted to make these cookies. I live in the uk and absolutely looove digestives, so there was no choice but to make them! I halved the recipe except that I forgot to use 1 egg instead of two, so the cookies spread into giant cookies. Plus because of my ridiculous oven, burnt half of the batch...but my god, I eat about 4 of them per day (even the burnt ones!!). They're absolutely addictive!

Thanks for this recipe and thank you even more for your wonderful writing! I am a fan!!

7:55 AM, January 04, 2011  
Anonymous Lori said...

To begin with, I absolutely *love* your blog, which I found through the lovely The Wednesday Chef page. (-:

Sadly, though, these cookies -- which I fully expected to adore because: 1) I eat (and bake with) exclusively whole-grain flours, and have consumed dozens of delicious whole-wheat-chocolate-chip cookie variations over the years; 2) I was a digestive-biscuit *addict* in my youth; and 3) I've been dying to try one of Kim Boyce's recipes -- were a terrible disappointment.

I followed the directions precisely, using cold organic butter and high-quality (Scharffen Berger 62%) chopped chocolate, and the cookies came out of the oven looking beautiful -- but they turned out to be one of the dullest, blah-est, most pointless-tasting chocolate-chip cookies I've ever tried. If I "reconceptualized" them as small, round pieces of bread studded almost *incidentally* with chocolate, they sort of weren't so bad -- but I still couldn't eat a whole one, which is saying a LOT, since i'm a hard-core whole-grain cookie fan who frequently vacuums up more than half-a-dozen cookies at a time!

Was really bummed about this one -- although I certainly enjoyed the way you *wrote* about them, and the photos... (-:

3:47 PM, January 04, 2011  
Blogger Erin Grace said...

I have to say I love these cookies. Thank you for posting the recipe. Even my husband, who has an attitude about anything he thinks is the "healthy version", loved these cookies so much he even took some to work to share with his co-workers.
Used a stand mixer, cold butter, traditional whole wheat flour, chopped Caillebaut Bsweet chocolate, and did not chill the dough. Yum. Will become a staple around here.

5:16 AM, January 08, 2011  
Blogger Molly said...

Lori, I'm so sorry to hear that the recipe didn't work for you! I wonder what happened? The cookies that you describe sound nothing like my experience of them. How weird! So sad...

7:47 PM, January 08, 2011  
Anonymous Lori said...

Thanks, Molly! I was puzzled, too, so I tried the recipe again over the weekend -- this time increasing the chocolate slightly, chilling the pre-scooped dough for 24 hours, and cooling the cookies *completely* before eating one. And I really liked the results, as did two friends who offered to help "QA" them on Sunday PM! (I'm finding now that the cookies are even tasty when eaten straight from their storage container in the freezer. (-: )

Anyway, my (sheepish) hunch is that on the first go-round, I ate SO much cookie dough before even putting anything in the oven (er, bad habit), that my palate was completely dead by the time I tried an actual *cookie*. Definitely mea culpa...

6:29 PM, January 10, 2011  
Anonymous Michelle said...

I just finished your book and I really enjoyed reading it. It was entertaining and I learned something.
I would love to read another book soon.I love books more than food so this was a nice way to enjoy both at the same time.

8:59 AM, January 27, 2011  
Anonymous Roo's Mom said...

Oh, my gosh! As I type this...I am literally chewing on the first cookie batch out of the oven. TOO delish!!!I I enjoy baking, but I must admit that I am a bit culinary and "anything-to-do-with-the-kitchen" challenged. I have NEVER blogged before. However, as I tasted these cookies and finished reading the rest of the blog, I feel compelled. It's a snow day here in PA, USA, (about 15 inches?!) so I went online to look for a whole wheat cookie recipe to make with my 2-1/2 year old toddler. This happened to be the first link I went to (thank GOD!) and I was so encouraged by the writing preceding the recipe and others' experiences -- especially using all wheat flour that I did the same. I used King Arthur 100% whole wheat flour -- not the whole wheat white. The cookies are not dark at all...maybe because I used the light brown sugar I had on hand? I expected them to be really thick -- they are not. I took everyone's advice and used cold butter. I did not have Kosher salt, but used 1/4 less sea salt/table salt. Worked great. The true test will be when my toddler gets up from his nap and my husband arrives home from work (the latter being a MUCH harsher and honest critic). so, stay tuned. This recipe has my personal triple thumbs up...I'll let you know what the men thin. Gotta' run! The timer just went off...literally :)

11:58 AM, January 27, 2011  
Blogger Beesweet said...

Love, love, love these. I only had whole wheat flour and wanted the digestive biscuit flavor, so I substituted with one cup of all purpose white flour. In addition, I love sea salt, so I substituted a bit of sea salt for the kosher. I will definitely make these again. As always, thank you for sharing such great recipes.

11:44 AM, February 06, 2011  
Blogger Side Stitches said...

Thanks for sharing this recipe. I'm hooked on Good to the Grain now. I linked to this post in my very first ever blog post over at www.sidestitches.blogspot.com. Thanks for sharing so many delicious and inspiring dishes!

10:59 AM, February 12, 2011  
Anonymous Lauren said...

I've made these wonderful cookies twice now, and have them baking away in the oven right now! Let me tell you the house smells AMAZING. I decided to use both 4 oz shaved ghiradelli 60% and 4 oz chips of the same chocolate. I wanted to give them more of a uniform chocolate flavor as you bite through them. Another little experiment: sprinkling just a tiny pinch of coarse sea salt over the top of the dough balls prior to baking. Since these bake up so chewy and dense I thought they could hold up well to the slight salty bite on top. We shall see!

10:44 AM, February 13, 2011  
Anonymous Anonymous said...

Hi, I made these and they taste good but are a bit bready. They were thick and didn't spread out. Anyone have that happen? I used White Whole Wheat...

5:29 PM, February 13, 2011  
Blogger Kate said...

Just made these because I was low on all-purpose flour and needed some chocolate chip cookies, lol. I did 2 c. whole wheat and 1 c. all-purpose, and used semi-sweet chips. Maybe it was my chocolate choice - but I find these to be VERY sweet. (I know, an odd complaint for a cookie!) I think next time I'll use 1 c. total of sugar and see how it does.

4:48 AM, February 16, 2011  
Anonymous Susie said...

First time I have made cookies, and they taste fantastic. Not so sure that three tablespoons of dough needed per cookie? Mine are like small islands! Have been reading your blog ever since the very nice man at the apple store recommended you. That was over two years ago. I am hooked. Don't stop Molly, you write from the heart and it shows.

11:36 AM, March 27, 2011  
Blogger andreagroves said...

I am officialy making these tonight.

5:43 PM, May 03, 2011  
OpenID rileyinfrance said...

I've made these FOUR times this week. I know I should branch out... but they're just so. good.

4:30 PM, May 24, 2011  
Blogger Julie said...

These came out wonderful!

I used 1/2 ww pastry flour and 1/2 white wheat flour and also replaced the butter with extra virgin coconut oil since we were bringing them to a b-day party of a friend who is allergic to dairy. Even with these changes they were a hit and I was asked for the recipe by more than 1 person:)

Thank you!

8:32 AM, June 23, 2011  
Anonymous Ameirah said...

My sister in law has a growing passion for baking and is still in junior high. She wanted a non-traditional chocolate chip recipe that wasn't too wacky. This is definitely it!

6:01 AM, September 10, 2011  
Blogger Autumn M said...

I used sprouted whole wheat flour and substituted coconut palm sugar for the white sugar. Delicious! However my cookies did not spread much so I slightly flattened the scoops before going in the oven.

1:32 PM, October 10, 2011  
Anonymous Anonymous said...

I made this with (melted) browned butter, a little less sugar, half bread flour half wheat, toasted pecans, and the dough was aged for weeks (!). SO. GOOD. Gorgeously chewy.

12:04 AM, November 12, 2011  
OpenID naivecookcooks said...

hey thr!I tried these cookies n they were sooo gud...my husband who is not a big fan of whole wheat was kind of resistant in trying them but once he did, he just loved them hehe...love your blog..!

7:58 PM, August 11, 2012  
Anonymous Anonymous said...

I have been making these for the last 2 years now and from the bottom of our hearts - thank you- thank you- thank you. The kids light up when they are on the counter.

5:28 PM, November 25, 2012  
Blogger e / dig in said...

i just made these (again!). thanks for a fabulous recipe.


7:38 PM, December 11, 2012  
Blogger Barbara Dembek said...

My go to chocolate chip recipe. Now handed down to my son who is baking for a Christmas cookie swap. Always come out perfect!!

3:51 PM, December 17, 2013  
OpenID indirectlibre said...

No, I'm totally with you on the digestive biscuit thing! And I'm also American! I always have a couple with my tea (which usually occurs a couple of hours after lunch). It's that fabulous whole wheat-y taste! Can't wait to try these. Glad I stumbled on your blog.

8:31 AM, August 10, 2015  
Anonymous Anonymous said...


I live in the UK, and I can't seem to find White Whole Wheat Flour here. Do you (or other lovely helpful reader here) know if it goes by a different name in the UK? I've been wanting to bake these for ages but always end up making the nytccc instead because I can't find white whole wheat flour (no complains though, those nytccc are the best cookies ever). Would love to hear back, your site has been nothing short of inspiring to a new cook/baker who has a tendency to burn things. :)

- N

5:43 AM, November 13, 2015  

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