Big Dippers

These chocolate chip cookies are unlike any other I've ever baked… and that's saying something. Chocolate Chip Cookies are my all-time bar-none go-to cookie... and I love trying out different varieties of them. This one is unique because it uses all whole wheat flour… yep, 100% whole wheat flour. That in itself is quite a feat, but these cookies are also tasty. Really tasty. In fact, oddly enough, they remind me of store bought cookies. The kind that can sit in their package on the store shelf for two years and not go bad… except these would totally go bad because there's no preservatives or hydrogenated fats in them. Yea!

Whole Wheat Chocolate Chip Cookies 
from Kim Boyce's cookbook: Good To The Grain (page 41)

Some things to know about these cookies:

• They have quite a different texture to them: fairly dense and almost sandy.
• They are very sturdy cookies. Nothing dainty or delicate about them.
• Perfect for dunking in milk. Or packing on a picnic. Or sending in a care package.
• If you love chocolate, go ahead and add more chocolate chips/chunks. Trust me.
• They keep well if stored in an airtight container.
• If you freeze the dough balls and bake them later, they won't spread out as much (resulting in a thicker cookie), and in my opinion, are not as good as the ones baked fresh.