During this time of uncertainty with no end in sight, we’re going to cook with all the ingredients we have. The normal, the random, and those forgotten impulse buys we made a month ago. This is quarantined cooking. 

We all, at one time, took a stab and tried to perfect the chocolate chip cookie and whether we succeeded or not, we still ate them. Because chocolate chip cookies, good or bad, are the comfort cookies. And what better time than now to bake cookies! This version of the cookie uses whole wheat flour to make them earthy in flavor and the bread flour gives the cookie a chewier texture. The key to this recipe is the pulsed semisweet chocolate, which gives the cookie a deeper chocolate flavor in every bite. If you don’t have chocolate chips, no problem. You can use chocolate kisses, mini chocolate bars, leftover holiday chocolate, or any chocolate in your pantry.  ––Justin Burke 

Whole Wheat Chocolate Chip Cookies
Makes 24 cookies

Ingredients
1 cup unsalted butter, room temperature
¾ cup granulated sugar
¾ cup dark brown sugar, firmly packed
2 eggs
½ teaspoon vanilla extract
1 cup whole wheat flour
1 cup bread flour
1 teaspoon baking soda
½ teaspoon salt
9 ounces semisweet chocolate
3 ounces dark chocolate, chopped
Sea salt, garnish

Directions

1. Using a stand mixer with the paddle attachment, cream together the butter, granulated sugar, and dark brown sugar on medium speed until light and fluffy, about 8 minutes. 
2. Stop the mixer and scrape down the sides and bottom. Add the eggs and vanilla and mix on medium speed for 2 minutes. 
3. Using a food processor pulse the semisweet chocolate until fine, almost like a powder. 
4. In a medium bowl, whisk together the wheat flour, bread flour, baking soda, salt, and semisweet chocolate. 
5. On low speed, gradually add the flour mixture to the butter-sugar mixture and mix until slightly incorporated. 
6. Add the dark chocolate and mix to incorporate evenly. 
7. For best results, scrape the dough into an airtight container and chill overnight or at last 4 hours in the refrigerator. 
8. Preheat the oven to 350 degrees and line a baking sheet with parchment paper. 
9. Form the dough into ¼-cup balls and space 2 inches apart on a baking sheet. Flatten each ball with the palm of your hand and sprinkle with sea salt. Bake for 10 to 15 minutes, or until the edges of the cookies are golden brown and the center is soft. Remove from the oven and cool on a wire rack. 
10. Cookies can be stored in an airtight container at room temperature for up to 3 days. 

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