My son refers to these cookies as the “Cookie Monsters” because of their humungo size. I adapted this recipe from the “Good to the Grain: Baking with Whole-Grain Flours” cookbook by Kim Boyce with Amy Scattergood. The pictures in this cookbook are absolutely amazing and make my mouth water just paging through the book. This cookie is a huge whole-wheat chocolate & nut cookie that is by far my favorite cookie at the moment. They are salty, nutty, and vanilla-y (yes, I just made that up). I usually just use whatever nuts and chocolate odds and ends I have in the pantry. This particular time was dark chocolate and milk chocolate discs with walnut pieces, and they were oh so good! I also use organic cane sugar that just makes better baked products in my opinion.
My 9-year-old niece came over for a sleepover, which is always very exciting for my son. I always make a fun dessert for them to munch on while they’re watching movies, so this time I decided to make ice cream sandwiches with these Cookie Monsters. They were a huge hit!
3 C whole-wheat flour
1-1/2 t baking powder
1 t baking soda
1-1/2 t kosher salt
2 sticks cold unsalted butter, cut into ½-in pcs
1 C golden brown sugar
1 C organic cane sugar
2 t pure vanilla extract
1 C chocolate pcs
1/2 C nut pcs
Place 2 racks in the upper and lower thirds of the oven and preheat to 350. I always line my baking sheets with parchment paper when I’m baking cookies; it just insures no stuck cookies. Line 2 baking sheets with parchment; you’re going to bake both at the same time.
Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain.
Add eggs one at a time until completely mixed in. Add vanilla. Scrape the sides of a bowl throughout this process to make sure everything is getting mixed in.
Over-mixing at this point will give you tough cookies. Dump the dough out onto a work surface and use your hands to fully incorporate ingredients.
I usually do 6-8 huge cookies per sheet. Bake for 16 – 20 minutes, rotating the sheets halfway through.
When they were cool and ice cream was soft but not melted, I spread ice cream onto the cookies and made sandwiches. I individually wrap each sandwich with plastic wrap and freeze immediately.