Whole Wheat Cranberry Ginger Chocolate Chip Cookies
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Unrated
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
2 dozen cookies
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Course
Baked Goods, Others
Whole Wheat Cranberry Ginger Chocolate Chip Cookies
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Thick and chewy Cranberry Ginger Chocolate Chip Cookies made with whole wheat flour.
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Ingredients
- 1 cup whole wheat flour
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon sea salt flaky; regular salt can be used, reduce to 1/2 teaspoon
- 14 tablespoons unsalted butter at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups brown sugar
- 3/4 cup granulated sugar
- 2 egg large, at room temperature
- 1 1/2 cups semisweet chocolate chips divided
- 1/4 cup crystallized ginger finely chopped
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 375 degrees (F). Line 2 large cookie sheets with parchment paper and set aside.
- In a medium-sized mixing bowl whisk together the flours, baking soda, baking powder, and sea salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment beat butter on medium speed for one minute. Add the vanilla and sugars and continue to beat on medium speed for another 3-4 minutes, or until light and fluffy. Add the eggs and beat for 30 seconds - the eggs will not be full incorporated; it's ok. Turn the mixer on low and gradually add the dry ingredients, beating just until combined. Sprinkle in 1 cup of the chocolate chips, the crystalized ginger, and the cranberries.
- Scoop 1/4 cup balls of dough onto prepared baking sheets. Lightly press each cookie with the palm of your hand, then press in remaining chocolate chips, dividing them among all of the cookies evenly. Bake the cookies for 11-12 minutes, rotating the pan halfway though for even baking. Cool cookies on the pan for 5 minutes, then transfer them to a wire wrack to cool completely.
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