Whole Wheat Double Chocolate Cranberry Cookies

I rarely bake with solely whole wheat flour. I think you probably know why. Who wants to sit down to a glass of milk and a hockey puck?

I love the complex flavor of whole wheat flour, but when it comes to cookies it leaves a lot to be desired regarding texture. That was until I came across the Chocolate Chip Cookies recipe in Good to the Grain by Kim Boyce.

These cookies call for only whole wheat flour. I was skeptical, but I decided to give them a try. I changed them up a bit adding two kinds of chocolate and dried cranberries for some festive color.

Wow, who knew a whole wheat cookie could be so great! Honestly, I’d prefer these over a traditional white flour cookie. They are that good!

It takes a bit of effort to get them to spread well. I scooped the dough out by the heaping tablespoon and then gently flattened them just a bit to help them out. If you do that, you’ll end up with big, beautiful, whole grain cookies.

Whole Wheat Double Chocolate Cranberry Cookies

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

3 cups whole wheat flour

1 tsp baking soda
1 ½ tsp salt
1 cup unsalted butter, softened
1 cup brown sugar
1 cup sugar
2 eggs
2 tsp vanilla
½ cup dark chocolate chips
½ cup white chocolate chips
¾ cup dried cranberries

Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, cream the butter and sugars until light and fluffy. Add the eggs one at a time and mix until incorporated. Mix in the vanilla.

Slowly mix the dry ingredients into the wet, adding a little at a time, just until incorporated. Stir in the chocolate chips and cranberries. Scoop by the tablespoon and place on a baking sheet pan.

Bake for 16 to 20 minutes until the cookies are evenly baked and slightly browned. Remove from the oven, cool cookies on a wire rack. Makes about 24 large cookies.