Sooo… it appears that this whole wheat thing isn’t going anywhere anytime soon, is it? Drats.

Whole wheat pasta, whole wheat cakes, whole wheat breads, whole wheat muffins… looks like we’re in for the long haul. About 5 miles away Mother Lovett just took a good long roll in her grave and asked Jesus (I hope) for another slice of buttered white bread.

I was fortunate enough to inherit the wheat-loving gene. I like things hearty. It obviously came from my dad’s side, as my mom can’t fathom life without fluffy Town Talk bread, greasy Ritz crackers and enriched flour-laced angel hair. Mom’s motto: wheat is atrocious.


I firmly believe that there is a time and a place for wheat, and well… dessert isn’t it. But last week I got a bit saucy with our Sunday night dessert and threw whole wheat flour into the cookie instead of the regular stuff. Wild, I know.

I live on the edge.


And I teased you about it. My apologies.

You should know a few things:

1. Wheat cookie bowls don’t taste like they have wheat in them. Win.

2. They have (lots of?) butter. Wheat totally cancels that out. (<— good at math.)

3. They are best when left gooey, but if that whole raw egg thing skeeves you out, then… eat them fully baked. In which case you won’t have truly lived, but I forgive you.

4. I obnoxiously stood over the sink last night and ate all the crispy skin off a freshly roasted chicken. Then tried on bathing suits and cried. Overshare?


Look! They are just begging you to make them.

Whole Wheat Chocolate Chip Cookie Bowls

makes 4 ramekins (3 1/2 x 2)

1 stick butter, softened

3/4 cup brown sugar, loosely packed

1 egg

1 teaspoon vanilla extract

1 1/3 cups whole wheat pastry flour (or all-purpose)

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup chocolate chips

Preheat oven to 350 degrees F. Sift whole wheat flour, baking soda and salt together and set aside in a bowl.

Cream butter and sugar together in the bowl of an electric mixer until it’s light and fluffy. Add egg and vanilla and beat until combined. Add in dry ingredients and mix until just combined. Fold in chocolate chips.

Spray 4 oven-safe ramekins with non-stick spray and divide the dough into 4 equal parts. Press the dough into the ramekin – each one should have about 1/3-1/2 cup dough.

Bake for 18-20 minutes, or until the top is golden brown and the middle is still slightly gooey. Set aside and let cool for 5 minutes until they can be handled then serve with vanilla ice cream.

Note: I don’t think the whole wheat pastry flour is “study” enough to make this recipe in cookie form but I have yet to try. It works perfectly for the cups!

Bake them? Don’t make me ask you twice.