Whole Wheat Chocolate Shard Cookies

i tend to have some pretty intense food cravings. some things will just pop into my mind and i have to have them right then and there. i tell my poor husband to watch out. if we ever have kids, he better prepare for crazy, irrational cravings. be ready for random late night trips to satisfy a cranky pregnant woman.

today, the craving was chocolate chip cookies. seriously, there is nothing like a warm, just-out-of-the-oven, gooey chocolate chip cookie with a glass of ice cold milk. i have always loved hot and cold things together - chocolate molten lava cake with vanilla ice cream, apple pie and ice cream, cold whipped cream on hot chocolate . . .  the list could go on and on but they all probably include a hot baked good and cold dairy products.

these whole wheat chocolate shard cookies are just what the doctor ordered. i made just a half batch so i wouldn't have too many to eat but now i kinds wish i had made the whole batch (recipe below). they are crazy good and not too grainy even though i used all whole wheat flour. if you really are interested in baking with whole wheat flour, i highly recommend bob's red mill whole wheat pastry flour. i think it's ground finer to avoid too much chewiness or graininess. perhaps you are like me and think things must be healthy if they are 100% whole wheat, right? of course they are - have another!

i certainly give these cookies my seal of approval. now i'm just waiting for my anonymous "unofficial taste tester" to get here so i can get their opinion. something tells me dad - *cough*cough* i mean the mystery testers will love them.

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Whole Wheat Chocolate Shard Cookies
makes 4 1/2 dozen cookies
adapted from good to the grain

1 cup (2 sticks) cold unsalted butter, cut into 1" cubes
1 cup dark brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla bean paste
2 tsp vanilla extract
3 cups whole wheat pastry flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
8 oz chopped chocolate shards

preheat oven to 350 degrees F.

cream together butter and sugar until combined. add egg and blend to combine. add vanilla paste and extract (if you don't have vanilla bean paste, use 1 tbs vanilla extract).

in a separate bowl, combine dry ingredients (flour, powder, soda, and salt) and slowly add to wet ingredients. blend until just combined. with mixer running on low, add in chocolate until just combined.

drop teaspoon size balls onto parchment lined baking sheets and bake for 13 minutes until edges are just starting to brown. rotate sheets once after 7 minutes.

transfer to wire racks and let cool before storing in airtight container.

optional - warm in microwave for 10-20 seconds before serving if you want that just from the oven taste. enjoy with ice cold milk!