I'm back, with whole wheat chocolate chunk cookies

My gut has been telling me to come back to you, cauliflower power, for quite some time now. And right now is probably not the best time to be worrying about cooking delicious things / taking photos of said deliciousity / writing stories about said deliciousity and photo / sharing these wonderful things with you, granted my master's thesis is due in 28 days. And I have quite a ways to go with it. But because I have officially entered extreme panic mode and I don't always listen to the left side of my brain, I've decided to put my thesis off even further by returning to the blogosphere. I'm coming back to you with the most amazing cookie. Ever. Really. It's adapted from 101 Cookbooks. I'm in love with this cookie because as the title suggests, it's a whole wheat cookie. But so many recipes that claim to be "whole wheat" are actually a combination of whole wheat + white flour. This recipe calls for rolled oats, whole wheat flour, and wheat bran, so it is truly whole wheat.

chunky and wholesome

velvet chocolate peeking through

perfect crumb effect

Ingredients: 

• 1 1/2 cups rolled oats (not instant)
• 1/2 cup whole wheat flour
• 1/3 cup wheat bran or germ
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt

• 1/2 cup unsalted butter, room temperature
• 1 cup brown sugar (light, dark, natural cane, or a combination)
• 1 large egg
• 1 teaspoon vanilla extract
• 5 oz. semi-sweet chocolate chunks/shavings/chips

Steps:

1. Preheat then oven to 350F, with the racks placed in the middle. Line two baking sheets with parchment paper or a silpat. Set prepped sheets aside.
2. In a medium bowl, combine the oats, flour, wheat bran, baking soda, baking powder, and salt. Set aside. 
3. Using an electric mixer, cream the   butter until light and fluffy. Beat in the sugar for 3+ minutes, scraping down the sides a few times along the way. Add the egg and vanilla and continue to beat, scraping the sides of the bowl another time or two. Add the dry mixture, and stir until everything barely comes together. Then stir in the chocolate, mixing until it is evenly distributed throughout the dough.
4. Scoop the dough by the tablespoon into your hands and roll and flatten the dough to make thick little disks. Arrange each cookies on the prepped baking sheets, with at least 2 inches between each cookie. Bake until deeply golden on the bottom, about 15-20 minutes. Rotate the pans once about 2/3 the way through baking - back to front, top to bottom. Once ready, cool the cookies on a rack.

Makes about 16 cookies
Prep time: 20 min
Cook time: 15 min