Okay so I love Orangette and am pretty much willing to do whatever she says, which is why I made these cookies. Also they sounded really appealing to me. And I confess that at first I was disappointed; the batch I made straightaway (or maybe even the next morning) was not that exciting, and tasted like dry whole wheat rather than a cookie. But oh, the wonders of the fridge; after 36 hours or so, the batch I made was exquisitely good, deep and nutty and I absolutely could not stop eating them. I need to figure out a way to suspend this flavor so they can be freezer cookies and I can eat them all the time. I was too afraid to try last time, because I wanted to eat them so badly. These are from Kim Boyce's Good to the Grain, which looks fascinating and great--so this is a mental note to myself to check it out.
Notes: White whole wheat flour is definitely the way to go here. I chopped the chocolate myself, which is quickly becoming my favorite way to make chocolate chip cookies; the little bits made them beautiful as well as spreading out that lovely chocolate flavor. Good straight from the oven or at room temp with tea or milk. Age the dough, preferably at least 48 hours, for the love of all that is good and holy. You won't regret it.
Sing a song of wheat and chocolate
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