Whole Wheat Cookies with Taza Chocolate Chunks
Chocolate is probably the world’s favorite sweet flavor. With all the candies, cookies, drinks, and pastries out there, sometimes we forget that the majority of chocolate flavor on the market these days is artificial. Chocolate is derived from the seeds of the evergreen Theobroma cacao. Incredibly complex, floral and (of course) chocolaty, a bonafide, natural chocolate flavor can be a bit hard to track down.
About Taza Chocolate
Taza Chocolate has set out to reintroduce the world to the natural flavor of chocolate. Made in Massachusetts, Taza Chocolate makes their chocolate the way it is made in Mexico: stone ground, slightly sweet, and available with hints of various flavors, such as orange, or chipotle chile.
We were excited to see Taza 70% Semi Sweet Baking Squares introduced to the market. Immediately, we thought of making our favorite chocolate chip cookies. How decadent! - a chocolate chip cookie with real chocolate, as opposed to a waxy, artificially flavored industrially engineered morsel. We had to develop a recipe around this incredible product!!
How to Make Whole Wheat Chocolate Chunk Cookies
We opted for a whole wheat cookie, as the nuttiness of whole wheat seemed to compliment the incredible chocolaty goodness of Taza 70% Semi Sweet Baking Squares. Of course, whole wheat flour works best when it is mixed with all-purpose flour for balance. The desirable texture in a good cookie can be overwhelmed by the wheat bran and wheat germ found in whole wheat flour.
We also added a hint of cinnamon to this recipe as a tribute to the signature note of flavor in authentic Mexican hot chocolate. The cookies turned out very well, and we were impressed by the subtle sweetness of the Taza 70% Semi Sweet Baking Squares, which contain less sugar than the traditional chocolate chip. Remember that chocolate flavor is not about the sugar content, but the chocolate content, and Taza Chocolate definitely delivers real chocolate flavor.
We also recommend that you keep your butter chilled when making our Whole Wheat Cookies with Taza Chocolate Chunks. Warm or room temperature butter makes the cookies bake into flat wafers. You might even think about chilling your dough before the cookies are baked. Also, you can freeze the cookie dough for later use. How nice to bake up a few fresh cookies, whenever you crave the flavor of real chocolate!
- 1 cup whole wheat flour
- 1 ½ cup all purpose white flour
- 1 tsp baking soda
- 1 tsp salt
- 2 sticks (1 cup) butter
- ¾ cup brown sugar, well packed
- ¾ cup granulated sugar
- 2 tsp Gaya Real Mexican Vanilla
- 2 eggs
- 1 pinch cinnamon
- 1 can (8oz - 2 cups) Taza 70% Semi Sweet Baking Squares
Combine the flours, baking soda and salt in a small bowl, and set aside. Heat your oven to 375°.
Using an electric mixer, beat together the butter, brown sugar, and sugar. Add the Gaya Real Mexican vanilla, eggs and cinnamon, and combine well. Add the combined flour a cup at a time until all is incorporated. Add the can of Taza 70% Semi Sweet Baking Squares, and stir once or twice to distribute the squares evenly throughout the dough. Place by rounded tablespoonful onto an ungreased cookie sheet. Bake in the oven for 10-12 minutes.
Makes 3 dozen large cookies