These are my ideal whole wheat chocolate chip cookie—crisp on the outside, and as fluffy as their all-purpose counterparts on the inside. Maple syrup, cinnamon and a slight sprinkling of Maldon salt make them extra special.
Ingredient:
2 ½ cups whole wheat pastry flour
1 cup whole spelt flour (or an additional cup of whole wheat pastry flour)
1 teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon fine salt
¾ teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, room temperature
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