Rebecca’s Rainy Day Cookies

Growing up, cookies were the first thing that I mastered how to bake. However, I always think of Kate when baking chocolate chip cookies. One of my favorite childhood memories is when we were little and she confused Vanilla Extract with Gravy Masters’ Extract. The result is still a very funny childhood story of grey-ish tone cookies.

Needless to say, I love cookies of all varieties. They always feel like everyone’s childhood. I especially love this recipe because the cookies are mega size- like the size of a hockey puck! Secondly, they are “kind” of healthy because it uses whole wheat flour so it feels like a small win in the cookie world.

So what happens when a tropical storm ruins your Sunday plans? You head to an early Pilates class in the rain, flatten some abs, and re-fill the same abs with delicious cookies. Nothing beats a rainy day like some delicious treats. Below are Whole Wheat Chocolate Chip Cookies.

1) I am OBSESSED with using Silpat pad instead of parchment paper. A friend gifted it to me for my birthday and my life was changed. Literally.

2) Cookie Scoop: Use it, love it, own multiple versions. It is an amazing tool to buy for cookie making and makes your life so much easier. This recipe requires a 2TBSP scoop. It looks like the size of an ice cream scoop.

3) I am not a scientist nor a proper baker but I read several recommendations that you should let cookies set in the fridge for at least an hour before baking so the gluten rests. Honestly, it’s worth it. Plus, you can look like a rock star when you pull the cookie scoops out of the fridge and bake while they are in your home. Nothing says winning in life like fresh cookies for friends or family.

4) Sifting Flour: I hate sifting flour. I said it. I hate the way the word sounds and I actually really dislike the tool. So I choose to not own one and cringe when a recipe mentions the world sift. My small space hack(and again no science around it) but instead of sifting the dry ingredients together, I add all dry ingredients to a bowl and I whisk together with a small whisk so there is a little air as well as consistently mixed.

5) Keep Whole Wheat Flour in the Fridge of Freezer- it lasts longer and I’m convinced that it smells otherwise.

Ingredients Needed:

3 Cups Whole Wheat Flour

1 1/2 TSP Baking Powder

1 TSP Baking Soda

1 1/2 TSP Salt

1 Cup Butter (Two Sticks)

1 Cup Dark Brown Sugar

1 Cup Sugar

2 tsp Vanilla

2 eggs

1 Bag of Chocolate Chips (8oz- 11oz )

Recipe Steps:

Preheat the oven to 350 F. Line baking sheets with Parchment Paper or Silpat Pads.

Mix the dry ingredients together. Sift or whisk depending upon your style.

Using a mix, combine the butter and both sugars. Beat for roughly 2 minutes until all are combined. Add one egg at a time followed by the vanilla. Make sure to scrap down the bottom of the mixer and sides throughout the mixing process.

Once combine, slowly add the flour until it’s absorbed. Do not overbeat the mixture. Combine just long enough for the flour to be absorbed. Add the chocolate chips and beat for a minute.

Once combined, scoop the cookies with the large cookie scoop. Place far enough apart on the tray. You will roughly fit 4-6 cookies per cookie baking sheet. Do not overcrowd the cookies. Bake 16-20 minutes.