Posted by: NoCtrlZ | 2011/02/23

Giant Whole-Wheat Cookie

I saw this recipe on 101 Cookbooks and knew I wanted to try it immediately. I was a tad disappointed as it didn’t taste quite as good as it looked. The whole-wheat flour gives a very different taste and texture to a “normal” cookie and there was a bit too much chocolate for my liking, but that’s just personal preference.


  • 3 cups / 13.5 oz / 380 g Whole-Wheat Flour
  • 1 1/2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 1/4 tsp Salt
  • 8 oz / 225 g cold unsalted Butter, cut into pieces.
  • 1 cup / 5 oz / 140 g Dark Brown Sugar
  • 1 cup / 7 oz / 200 g Sugar
  • 2 Eggs
  • 2 tsp Vanilla Extract
  • 8 ounces / 225 g Chocolate (I used 72% cocoa chocolate), roughly chopped into 1/4- and 1/2-inch pieces


  1. Preheat the oven to 175°C degrees and butter a 10 (25cm) or 11-inch (28cm) ovenproof frying pan, one that is at least 2-inches (5 cm) deep.
  2. Place the flour, baking powder, baking soda and salt into a bowl.
  3. In a separate large bowl, add the butter and the sugars. Mix with an electric hand whisk (or stand mixer with paddle attachment) until the butter and sugars are blended. Use a spatula to scrape down the sides of the bowl along the way.
  4. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla.
  5. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Alternatively, fold in the flour by hand, scraping down the sides and bottom of the bowl.
  6. Add most of the chocolate to the batter. Mix just until the chocolate is evenly incorporated. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out into the skillet, pressing it out into an even layer. Sprinkle any remaining chocolate across the top, and press it gently into the dough.
  7. Bake for 35-45 minutes, or until until the dough is a deep golden brown along the edge, and the center has set.
  8. Remove from oven and let cool before slicing.

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