Sooo… it seems the whole wheat trend isn’t going away anytime soon. Drats.
Whole wheat pasta, whole wheat cakes, whole wheat breads, whole wheat muffins — it looks like we’re in it for the long haul. About five miles away, Mother Lovett might be turning in her grave and dreaming of a slice of buttered white bread.
I was lucky enough to inherit the wheat-loving gene. I like hearty things — a trait that clearly comes from my dad’s side. My mom, on the other hand, can’t imagine life without fluffy white bread, buttery crackers and delicate angel hair pasta. Her motto: wheat is atrocious.
I do believe there’s a time and place for wheat, and dessert isn’t usually it. But last week I got a little saucy with Sunday night dessert and swapped whole wheat flour into the cookie recipe instead of all-purpose. Wild, I know.
I live on the edge.
And yes, I teased you about it. My apologies.
Here are a few things you should know:
1. These whole wheat cookie bowls don’t taste overtly “wheaty.” That’s a win.
2. They include a generous amount of butter — which, in my book, balances out any whole wheat seriousness.
3. They’re best served slightly gooey in the center. If raw egg concerns you, bake them through — they’ll still be tasty, though you’ll miss the melty center experience.
4. Full disclosure: I once stood over the sink and ate all the crispy skin off a roasted chicken, then tried on bathing suits and cried. Overshare? Maybe.
These little bowls are practically begging to be made.
Whole Wheat Chocolate Chip Cookie Bowls
Makes 4 ramekins (about 3 1/2 x 2 inches)
Ingredients:
1 stick butter, softened
3/4 cup brown sugar, loosely packed
1 egg
1 teaspoon vanilla extract
1 1/3 cups whole wheat pastry flour (or all-purpose if preferred)
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips
Directions:
Preheat the oven to 350°F. In a bowl, sift together the whole wheat pastry flour, baking soda and salt; set aside.
In the bowl of an electric mixer, cream the softened butter and brown sugar until light and fluffy. Add the egg and vanilla and beat until combined. Add the dry ingredients and mix just until incorporated, then fold in the chocolate chips.
Spray four oven-safe ramekins with non-stick spray and divide the dough into four equal portions. Press each portion into a ramekin so each has roughly 1/3 to 1/2 cup of dough.
Bake for 18–20 minutes, until the tops are golden and the centers remain slightly gooey. Let them cool for about five minutes so they can be handled, then serve warm with vanilla ice cream.
Note: I haven’t yet tried shaping this dough into regular cookies; it works perfectly for the ramekin cups and gives a lovely, tender result.
So — bake them. You won’t regret it.