The first whole wheat chocolate chip cookie I ever ate was at Sunflour Bakery. It was good but these are great. The whole wheat flour lends them a little more heft, and a nuttier flavor. Dark chocolate is a rich complement to the wholesome cookie dough. They’re fantastic with coffee. This recipe is from Food 52, and the only change I made was a light sprinkling of sea salt over the cookies before baking.
The whole wheat flour gives you the false impression that these are good for you, but don’t fall for it. They may be marginally better for you than traditional cookies, but they still contain a lot of butter and sugar. I know, I know, I’m such a spoil sport!
After reading Serious Eats’ exhaustive essay on chocolate chip cookies, I deliberately left the cookie dough balls a little rough in texture instead of rolling smooth, even balls. As a result the cookies were craggy and bumpy on top, which makes them taste better for some reason. It could be in my head, but I don’t think so.