Soaked Chewy Whole Wheat Chocolate Chip Cookies

Best EVER whole wheat chocolate chip cookies

[infobox maintitle=”A note from Kristin” bg=”white” color=”black” opacity=”on” space=”30″ link=”no link” subtitle=”I’ve been in search of the perfect chocolate chip cookie. One that tastes great with real ingredients. I’ve wasted lots of flour and special ingredients over the years with a less than satisfactory result. Candice brought these cookies to a coffee date. I immediately fell in love with the chewy texture and sweet taste. Finally, a chocolate chip cookie to get excited about. Thanks, Candice, for being willing to share your secret recipe.”]

A note from Kristin: I’m so thrilled to have Candice sharing her amazing chocolate chip cookie recipe, today. I’ve been in search for the perfect chocolate chip cookie that I can also feel good about. I’ve wasted lots of flour and special ingredients over the years with a less than satisfactory result. Candice brought these cookies to a coffee date. I immediately fell in love with the chewy texture and sweet taste. Finally, a chocolate chip cookie to get excited about. Thanks, Candice, for being so willing to share your secret recipe.

My name is Candice and I am addicted to Chocolate. There, I said it.

There needs to be a group for people like me. I can’t help it, it’s my one weakness. Add chocolate to an ooey-gooey cookie and I’m as done as burnt toast.

There isn’t anything as delicious as a warm, out-of-the-oven, homemade, chocolate chip cookie. Those artificial-flavored cookies in the cookie aisle, even those “baked fresh daily” cookies, in your grocery store bakery, can not compare to this homemade version. I mean, can you even compare?

Best EVER whole wheat chocolate chip cookies

First, let’s make ourselves feel a better about the ingredients, shall we?  These scrumptious little chewy bites with morsels of melted chocolate are made with sucanat. Sucanat is sugar in its most unadulterated, unprocessed state. It’s real baby! Add grass-fed butter and pastured eggs, a few other real ingredients, and then soak them. Yep, you read that right, we soak them.

Best EVER whole wheat chocolate chip cookies

Soaking allows grains (in our case whole wheat flour) to rest in an acidic medium such as: vinegar, lemon juice, or whey. Soaking makes for easier digestion.  So, these cookies still turn out ooey-gooey and not like “breadish” hockey pucks? Yes Ma’am and Sirs, they are to die for. Due the eggs in this recipe and to maintain the texture of a cookie, this recipe is soaked in the fridge, not a warm spot like the counter.

Best EVER whole wheat chocolate chip cookies

After some cookie mishaps and tweaking I created this soaked chocolate chip cookie recipe. My family can now have our chocolate chip cookie, and eat it too. Wait, that’s cake? Knowing we could still have our favorite baked dessert without the processed ingredients was a huge score for our family. I seriously made these cookies all holiday season and my kids loved them. When the timer buzzed they would dart to the kitchen and yell, “Are they done?”.

You may be wondering how to get the same texture of a chewy cookie, even after soaking. After I soak my cookie dough, I run it gently through a mixer (I use a stand mixer, like this, but a hand-mixer will work) and add an extra teaspoon of vanilla to loosen the dough from the bowl. Add my chocolate chips, baking agent (baking soda), scoop, and bake.

Best EVER whole wheat chocolate chip cookies

Now, this is where the magic happens. I cook these chocolate chip cookies at 325ºF for only 8-10 minutes, depending on your oven. Be sure to watch your first batch.  They look “gooey” literally, as in not cooked all the way through.  Trust me, they are.  Pull them out and do NOT overcook. Let these chocolate chip goodies rest on the stove top, on the cookie sheet, for 10 minutes. This step continues cooking the cookies with the end result of a soft, chewy, melt-in-your-mouth chocolate chip cookie. Transfer them to a plate and hide a few for yourself, because they will not last long, folks.

Oh boy! All this talk about cookies makes me want to march to my kitchen and make some. Darn, I’m on a short  juice fast. I might just have to make an exception, I won’t tell, if you don’t.

Soaked Chewy Chocolate Chip Cookie
 
Ingredients
Instructions
  1. Mix flour and salt. Set aside.
  2. In a separate bowl, combine Vinegar sucanat, brown sugar, egg, extra yolk, and butter.
  3. Combine Wet and Dry ingredients.
  4. Let Soak overnight or at least 4 hours, in the fridge.
  5. Add second teaspoon of vanilla, baking soda and arrowroot. Mix until softened. Do not over beat. If using a kitchen Aid Mixer only allow to mix around bowl 3-4 times. This step will soften the dough. Over-working the dough will result in a tough cookie. Add chips and/or nuts.
  6. Scoop and bake at 325F for 10 minutes. Pull out of oven and allow to rest for 10 more minutes on cookie sheet. Using spatula scoop up cookies plate and enjoy.

Best EVER whole wheat chocolate chip cookies

 

 

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27 Comments

  • Emily says:

    I just thought I would suggest another place to buy these quality ingredients (I see that they lead to Amazon.com) but a more inexpensive option with the same brands and quality would be Vitacost.com which is where I get my ingredients. Just thought you might to know in case you want to send people that way! For example, the Sucanat on Amazon is $10.99 for 1lb. and the same organic brand (Wholesome Sweeteners) on Vitacost is $6.89 for 2lbs. This recipe looks delicious and can’t wait to try it!

  • Nicole Swanson says:

    I wonder if a counter top soak would work if the eggs were omitted until after the soaking was done?

  • Jennifer says:

    Do you add the first tsp of vanilla to the soak? It says to add the second afterward so I figured the first went in the soak but I thought I would ask.

  • Sam Baldwin says:

    Hi! I love this recipe and I’m going to try it soon 🙂 one question I have though is whether soaking in the fridge will help deactivate some of the irritating components in the flour, even though it’s not at a souring temperature? I think I might experiment and put half of it out overnight (minus the egg) and the other half in the fridge (with egg). I know in Nourishing Traditions there is a recipe for walnut raisin cookies that calls for mixing yogurt with the flour, butter, and salt and leaving it out overnight to sour, do you think that might work here? Like doing yogurt/butter/flour/salt overnight (or ACV instead of yogurt) and adding in the rest of the ingredients (in your recipe) after it’s soured? Although I think the yogurt might take the place of the egg in that recipe since it doesn’t include eggs.

    • Kristin Marr says:

      Hey Sam, Thank you. When we soak, it’s usually done on the counter for the reasons you gave. After testing this recipe multiple times we simply couldn’t produce a texture we enjoyed with the counter soaking, so we decided to add the eggs and go to the fridge. I’d love to hear how your method turns out!! Please, come back and report your cookie success.

  • Ellen says:

    Healthy ? No way ! The amount of sugar is so scary, wouldn’t like to eat this or present it to my children !

    • Kristin Marr says:

      Hey Ellen, When you divide the sugar between the amount of cookies this recipe makes you’re not looking at a scary amount of sugar. If this recipe contains too much sugar for your liking, there are many wonderful recipes out there that will suit your needs. This recipe is meant to provide a healthy alternative treat to the store-bought options vs. an everyday meal.

  • Rebecca says:

    Thanks for the recipe! It looks delicious. I agree that it is very hard to find a healthy chocolate chip cookie recipe that actually tastes good. I’ve tried to substitute ingredients on my favorite cookie recipes, but most attempts have been disastrous or at best not as good. Now, a couple questions: can I use whole wheat flour that isn’t white? Do I have to use brown sugar? Could I substitute coconut sugar for the sucanat? Thanks!

    • Kristin Marr says:

      Hey Rebecca, I’ve played around with many “healthy” chocolate chip cookie variations and always go back to a good ol’ organic sugar, much tastier! We don’t use brown sugar in our house except for the occasional chocolate chip cookie, the rich molasses taste is hard to sub, but you could try a dark cane sugar instead (probably sucanat or muscovado). For the sucant you could definitely sub coconut sugar. Another idea is to try coconut sugar in place of the brown sugar and honey instead of sucanat. The recipe may take some playing around to get the perfect cookie formula. Let me know how it goes!

  • Stefany says:

    Hi, Looking forward to making these cookies! Just wondering, we use organic whole wheat flour and i was wondering if i could use that in place of the white whole wheat flour asked for in this recipe or do you recommend sticking with what the recipe calls for? Thanks!

    • Kristin Marr says:

      Hey Stefany, You can definitely use whole wheat flour. The cookies will be a bit more dense due to the hard wheat, but they’ll still be delicious! Also, the soaking tends to soften the dough, so that may work to your advantage.

  • Stefany says:

    Okay great, i’ll give it a go! By the way I’m loving your website and the recipes you share 🙂 i also have two little ones, a boy and a girl, and it just makes me feel so much better knowing i’m nourishing those little bodies with wholesome and homemade foods! And these will be a lovely treat for them! Thanks again

  • Hela says:

    Hi,this cookie recipe sounds perfect for us.We haven’t yet plunged into totally healthy foods,but I’m trying to get my 4 little ones to snack healthier. We all have a major sweet tooth in this house!! , especially the mom :p.would my kids realize there’s no white sugar with sucant?

  • Hela says:

    Btw love your blog….gorgeous food photography!

  • Hela says:

    Great ! Thanks for the super fast response.do u use regular store bought chocolate chips?

  • Hela says:

    Great those are the kind i already use , it’s lactose free (5 year old is allergic to cows milk)thanks again!….maybe one day we too will take the whole food challenge 🙂

  • Bobbi Leidy says:

    Thank you for the recipe! I made these with sprouted spelt flour. They are great! The first time, I tried to forego the brown sugar with a combination of 1/2 c. (or to taste) Grade B maple syrup and 1/3c. Sucanat. They were just OK: they didn’t have that crispy on the outside and soft on the inside characteristic. But if you like a fluffier chocolate chip cookie, it works, and my hubby liked the delicate flavor that maple syrup added.

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