Updated: Jul 24
Full disclosure: These cookies have not actually won any gold medals. I've never even submitted them to any baking competitions. So, I suppose me calling them Gold Medal Chocolate Chip Cookies is a little like putting a sign in your business' window proclaiming that you've been "Voted Best _____!!" They do, however, have a golden hue from my Toasted Coconut Turmeric Blend, so they actually look a little like gold medals. And in any event, "Whole Wheat Peanut Butter Coconut Turmeric Oatmeal Chocolate Chip Cookies" doesn't exactly flow off the tongue, so "Gold Medal Chocolate Chip Cookies" it is.
Regardless of what they are called, these cookies are absolutely delicious. They're gooey and chewy and peanut buttery, but they also have this lovely tangy earthiness from my Toasted Coconut Turmeric Blend that just elevates them and differentiates them from any other cookie you've probably ever had. I like to make a big batch, portion out the individual cookies, and then freeze them so that I can bake off one or two (or a dozen) at a time whenever a cookie craving hits, which, with these in the freezer, is pretty much every night.
A couple of notes about substitutions.... First, you can definitely use any kind of nut butter you prefer, although I've found that peanut butter really sings with the rest of the ingredients here. You can also use creamy nut butter instead of chunky. I just prefer the crunch. Second, if you don't have or can't find white whole wheat flour you can substitute all-purpose flour or red whole wheat flour. All-purpose flour will give you a softer, more delicate crumb while red whole wheat will give you a heartier, chewier cookie. I like the white whole wheat option because in my opinion it strikes the perfect balance of all those things. You could, of course, also try other heartier flours such as rye or einkorn or even go the gluten-free route. We are gluten eaters in this household, so I don't have any specific suggestions on that front. Just give it a try and see what you prefer... Pull a Goldilocks, I suppose. ;-)
Alright, enough babbling. Let's get baking, shall we?
Gold Medal Chocolate Chip Cookies
Makes about 2 dozen cookies
1 stick (113 g) unsalted butter, room temperature
1/ 3 cup (80 g) chunky peanut butter
2/ 3 cup (135 g) packed dark brown sugar
1/ 2 cup (125 g) turbinado/demerara sugar
1 large egg, room temperature
2 teaspoons (8 g) vanilla extract
8 ounces (227 g) semisweet chocolate chips
1 cup (152 g) white whole wheat flour
1 cup (80 g) rolled oats
1/ 2 teaspoon (2.4 g) baking soda
1/ 2 teaspoon (2.4 g) baking powder
1 teaspoon (3 g) kosher salt
1 teaspoon Toasted Coconut Turmeric Blend
Flake sea salt (I love Maldon or Jacobsen), for sprinkling
Line two baking sheets with parchment paper.
In a medium bowl, combine flour, oats, baking soda, baking powder, Toasted Coconut Turmeric Blend and salt.
Place butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, scraping down the sides and bottom of the bowl to ensure that everything gets fully creamed.
Add egg and vanilla and beat on low speed to combine. Slowly add flour mixture to stand mixer and stir on low speed until just combined. Using a spatula, stir in chocolate chips.
Using a 1 ounce portion scoop, portion dough onto prepared baking sheets. Wet your fingers and press each cookie down so that they are flat-ish and then sprinkle with flake sea salt. Place baking sheets in the freezer, and allow cookies to freeze completely before baking (or transferring to an airtight container).
To bake, preheat oven to 350 F (325 F if using a convection oven or air fryer). Bake for 15 minutes (8 minutes if using a convection oven or air fryer) until golden brown around the edges and allow to cool slightly on the baking sheet before inhaling.