Whole Wheat Double Dark Chocolate Brownie Cookies
When it comes to indulgent treats, few things are as satisfying as a cookie that perfectly balances the rich flavors of chocolate with a chewy, brownie-like texture. Enter the Whole Wheat Double Dark Chocolate Brownie Cookies! These delightful cookies are not only packed with chocolatey goodness but also offer a wholesome twist thanks to the use of whole wheat flour. Plus, they are incredibly easy to whip up, making them the perfect treat for any occasion. Whether you’re hosting a gathering or simply treating yourself after a long day, these cookies are sure to impress. Let’s dive into the deliciousness!
Top Reasons to Make Whole Wheat Double Dark Chocolate Brownie Cookies
- Guilt-Free Indulgence: Made with whole wheat flour, these cookies provide more fiber and nutrients compared to traditional cookies.
- Rich Chocolate Flavor: With both cocoa powder and semi-sweet chocolate chips, each bite is a chocolate lover’s dream.
- Easy to Make: This simple recipe requires minimal ingredients and steps, making it accessible for bakers of all skill levels.
- Versatile Treat: Perfect for any occasion, these cookies can be enjoyed as a snack, dessert, or even a sweet breakfast treat.
- Freezable: These cookies can be made in advance and stored in the freezer, so you can always have a sweet treat on hand!
Gather These Ingredients
- 1 cup whole wheat flour
- 1/2 cup Dutch process cocoa powder, sifted if lumpy
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup light brown sugar
- 2 large eggs, at room temperature
- 1/2 cup almond butter, at room temperature
- 1/2 cup unsalted butter or coconut oil, melted and cooled slightly
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips, divided
Setup & Equipment
- Mixing Bowls: For combining dry and wet ingredients.
- Whisk: Essential for mixing ingredients smoothly.
- Rubber Spatula: Helpful for folding in chocolate chips.
- Baking Sheet: A standard cookie sheet lined with parchment paper for easy cleanup.
- Oven: Preheated to the right temperature for baking the cookies to perfection.
Cooking Whole Wheat Double Dark Chocolate Brownie Cookies: The Process
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and have that perfect chewy texture.
Step 2: Combine Dry Ingredients
In a mixing bowl, whisk together the whole wheat flour, Dutch process cocoa powder, baking powder, baking soda, and salt. Make sure there are no lumps in the cocoa powder for a smooth batter.
Step 3: Mix Wet Ingredients
In a separate large bowl, combine the light brown sugar and eggs. Beat them together until well combined and slightly frothy. Add in the almond butter, melted unsalted butter (or coconut oil), and vanilla extract, mixing until smooth.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry mixture to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix—the dough should be thick and fudgy.
Step 5: Fold in Chocolate Chips
Reserve 1/2 cup of the semi-sweet chocolate chips, and fold the remaining 1.5 cups into the dough. This will give you gooey pockets of chocolate in every bite.
Step 6: Scoop and Bake
Using a cookie scoop or tablespoon, drop rounded dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart. Top each cookie with a few of the reserved chocolate chips for extra flair.
Step 7: Time to Bake
Bake in the preheated oven for 10-12 minutes, or until the edges are set. The centers may look slightly underbaked, which is perfect for that chewy texture. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Season-by-Season Upgrades
- Fall: Add a pinch of cinnamon or nutmeg to the dough for a warm, seasonal flavor.
- Winter: Incorporate crushed peppermint candies into the dough for a festive twist.
- Spring: Mix in some chopped nuts like walnuts or pecans for added crunch.
- Summer: Include a handful of dried cherries or cranberries for a fruity surprise in each bite.
Steer Clear of These
While making Whole Wheat Double Dark Chocolate Brownie Cookies, avoid the following:
- Using too much flour, as it can lead to dry cookies.
- Substituting the almond butter with a thick peanut butter, which may alter the texture.
- Overbaking the cookies, which can result in a cakey texture rather than chewy.
- Skipping the cooling time on the baking sheet, as this helps set the cookies perfectly.
Save for Later: Storage Tips
To keep your Whole Wheat Double Dark Chocolate Brownie Cookies fresh, follow these storage tips:
- Store in an airtight container at room temperature for up to 5 days.
- For longer storage, place cookies in a freezer-safe bag and freeze for up to 3 months.
- To enjoy frozen cookies, simply thaw at room temperature or warm them in the microwave for a few seconds before serving.
Common Qs About Whole Wheat Double Dark Chocolate Brownie Cookies
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour for whole wheat flour, but the cookies will have a different texture and nutritional profile. Whole wheat flour adds a nuttier flavor and more fiber.
What if I don’t have almond butter?
If almond butter isn’t available, you can use other nut butters like cashew butter or even sunflower seed butter for a nut-free option.
Can I make these cookies vegan?
Yes, you can make these cookies vegan by replacing the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and using a plant-based butter substitute.
Why are my cookies flat?
Flat cookies can result from too much liquid, not enough flour, or not chilling the dough before baking. Ensure your measurements are precise and consider chilling the dough for 30 minutes if you encounter this issue.
Wrap-Up
From the first bite to the last crumb, Whole Wheat Double Dark Chocolate Brownie Cookies provide a delightful experience that combines the best of both worlds: the rich, decadent flavor of chocolate with the wholesome goodness of whole grains. Whether you’re enjoying them fresh out of the oven or storing them for later, these cookies are sure to become a staple in your baking repertoire.
The next time a chocolate craving strikes, whip up a batch of these delicious cookies. Your taste buds will thank you, and you’ll feel good about indulging in a treat that’s just a little bit healthier. Happy baking!
Whole Wheat Double Dark Chocolate Brownie Cookies
Ingredients
Equipment
Method
- Step 1: Preheat Your Oven - Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and have that perfect chewy texture.
- Step 2: Combine Dry Ingredients - In a mixing bowl, whisk together the whole wheat flour, Dutch process cocoa powder, baking powder, baking soda, and salt. Make sure there are no lumps in the cocoa powder for a smooth batter.
- Step 3: Mix Wet Ingredients - In a separate large bowl, combine the light brown sugar and eggs. Beat them together until well combined and slightly frothy. Add in the almond butter, melted unsalted butter (or coconut oil), and vanilla extract, mixing until smooth.
- Step 4: Combine Wet and Dry Mixtures - Gradually add the dry mixture to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix—the dough should be thick and fudgy.
- Step 5: Fold in Chocolate Chips - Reserve 1/2 cup of the semi-sweet chocolate chips, and fold the remaining 1.5 cups into the dough. This will give you gooey pockets of chocolate in every bite.
- Step 6: Scoop and Bake - Using a cookie scoop or tablespoon, drop rounded dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart. Top each cookie with a few of the reserved chocolate chips for extra flair.
- Step 7: Time to Bake - Bake in the preheated oven for 10-12 minutes, or until the edges are set. The centers may look slightly underbaked, which is perfect for that chewy texture. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze cookies in a freezer-safe bag for up to 3 months.
- Reheat frozen cookies in the microwave for a few seconds for a fresh experience.
