Triple Chocolate Wheat Cookies

I’ve been meaning to try Bön Apetit’s S’more Cookies for a while but never seemed to have the ingredients on hand. I finally just made them with what I had–white chocolate instead of marshmallows, clabbered milk instead of buttermilk–and they turned out great. They definitely don’t taste like health food, but they’re much more filling and satisfying than regular cookies.

I would have photographed a whole plate of these, but, after taking some to a party and eating a lot ourselves, there aren’t a whole lot left.

We’ll definitely make these again.

Triple Chocolate Wheat Cookies

(adapted from Bön Apetit)

3 cups white whole wheat flour
1 1/2 cups (packed) brown sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
2 large eggs
2/3 cup buttermilk (or 2/3 cup milk plus 1 TB lemon juice left to sit for 15 minutes)
1 tablespoon molasses
1 1/2 teaspoons vanilla extract
1/2 cup (1 stick) unsalted butter, melted
3/4 cup chocolate chips (about 4.5 ounces)
3/4 cup chopped milk chocolate (4.5 ounces)
1/2 cup white chocolate chips (3 ounces)
3/4 cup coarsely chopped walnuts

Preheat oven to 350°F. Line 3 large rimmed baking sheets with parchment paper. Whisk flour, sugar, salt, and baking soda in large bowl. Whisk eggs, buttermilk, molasses, and vanilla extract in medium bowl; whisk in butter. Add egg mixture to dry ingredients, stirring until dough is evenly moistened. Stir in chocolate chips and nuts.

Drop cookie dough by rounded tablespoonfuls onto prepared sheets, spacing about 3 inches apart (about 12 cookies per sheet). Flatten with a fork if desired; the cookies don’t flatten much in the oven. Bake cookies, 1 sheet at a time, until golden brown, dry to touch, but still slightly soft, about 14 minutes. Transfer cookies to racks and cool.