Whole Wheat Chocolate Chunk and Clementine Cookies

• 3 cups [750 ml] whole wheat bread flour – *This provides a wholesome texture and subtle nutty flavor.*
• 1¼ tsp [7.5 ml] baking powder – *For that perfect lift and tender crumb.*
• 1 tsp [5 ml] baking soda – *Reacts with the citrus to ensure proper rise.*
• 1 tsp [5 ml] kosher salt – *Essential for balancing sweetness and enhancing all flavors.*
• 1 cup [250 ml] unsalted butter cut into ½ -in [1.25-cm] cubes (see Make it Dairy Free note) – *At room temperature for optimal creaming.*
• 1 cup [250 ml] cane sugar – *Contributes to crisp edges and a delightful sweetness.*
• ½ cup [125 ml] honey – *Adds moisture, chewiness, and a subtle floral note that complements the citrus.*
• 2 large eggs – *Binds the ingredients and adds richness.*
• 1 tsp [5 ml] pure vanilla extract – *A classic flavor enhancer that deepens the cookie’s aroma.*
• 2 clementines scrubbed (or 1 large orange) – *The star for its bright, sweet citrus zest.*
• 8 oz [250 g] dark chocolate chunks or bittersweet chocolate, coarsely chopped into pieces – *For decadent, melty pockets of chocolate. High-quality chocolate makes a huge difference.*

• To begin, position two oven racks in the upper third and lower third of your oven. Preheat the oven to 350°F [175°C]. This ensures even baking. Next, prepare two baking sheets by covering them with parchment paper. This prevents sticking and makes cleanup a breeze.
• In a large mixing bowl, combine the dry ingredients: whisk together the whole wheat flour, baking powder, baking soda, and salt. Whisking ensures they are thoroughly combined and evenly distributed, which is crucial for uniform leavening. Set this bowl aside for later use.
• In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl if you’re using a handheld mixer), cream together the room-temperature unsalted butter and cane sugar until the mixture is light and fluffy. This process typically takes about 3 minutes and incorporates air, contributing to the cookie’s texture. Then, add the honey and mix until just combined, ensuring all ingredients are well incorporated without overmixing.
• Integrate the eggs into the wet mixture, adding them one at a time and beating well after each addition. This allows each egg to emulsify properly. After adding the eggs, stop the mixer and use a spatula to scrape down the sides of the bowl, ensuring no unmixed ingredients remain. Add the pure vanilla extract and mix until fully combined. Using a microplane, carefully zest the clementines (or orange) directly over the bowl. This technique ensures that all the aromatic oils, which are rich in flavor, are captured directly into the dough, maximizing the citrus impact. Finally, add the previously prepared flour mixture to the wet ingredients and mix until just combined – be careful not to overmix, as this can lead to tough cookies. Add the dark chocolate chunks (or coarsely chopped bittersweet chocolate) and give it one last gentle stir to incorporate them evenly throughout the dough.
• Using a 1½ tbsp [20 ml] mini ice cream scoop, portion the cookie dough into uniform balls. Place 12 balls on each of the parchment paper-lined baking sheets, ensuring they are spaced about 2 inches [5 centimeters] apart to allow for spreading. Bake the cookies for 9 to 11 minutes. Halfway through the baking time, rotate the baking sheets: move the sheet that was on the top rack to the bottom rack, and the bottom sheet to the top rack. This technique promotes even baking and browning. When done, the cookies should appear lightly golden brown around the edges but still delightfully soft and slightly underbaked in the center. Allow the freshly baked cookies to cool on the baking sheets for 10 minutes; this allows them to set and firm up without falling apart. Afterward, carefully transfer them to wire racks to cool completely, ensuring air circulation for a perfect texture.
• Once the baking sheets have cooled sufficiently, you can either portion out and bake the remaining cookie dough immediately, or freeze the unbaked dough balls. To freeze for later enjoyment, place the dough balls on the baking sheets and flash-freeze them until solid. Once frozen, transfer the solid dough balls to airtight freezer bags. This method allows you to enjoy freshly baked cookies anytime with minimal effort.
• SERVING SUGGESTIONS
• These cookies are absolutely divine when served freshly baked and just cool enough to handle, allowing the chocolate to still be gooey and the clementine aroma to be vibrant. If you plan to serve them later, a quick reheat for 5 minutes in a low oven (around 250°F / 120°C) will bring them back to their freshly baked, warm, and gooey glory. Of course, they are also perfectly delicious and satisfying when enjoyed at room temperature, perhaps paired with a glass of cold milk, a cup of hot tea, or a freshly brewed coffee for an indulgent snack.
• STORAGE TIPS FOR OPTIMAL FRESHNESS
• To maintain their delightful chewiness and flavor, store cooled, baked cookies in an airtight container at room temperature for up to 4 days. For extended freshness, they can be kept in the refrigerator for up to a week, or frozen for up to a month. Freezing is an excellent option for meal prepping treats! For the unbaked, portioned cookie dough balls, store them in airtight freezer bags for up to 6 months. To bake these frozen dough balls, simply place them on parchment paper-lined baking sheets and bake directly from frozen in a preheated 350°F [175°C] oven for 12 to 13 minutes, adding a couple of minutes to the usual baking time. This way, you can have warm, freshly baked cookies whenever the craving strikes!
• MAKE IT DAIRY-FREE
• Making these delicious cookies dairy-free is remarkably simple. Just substitute the unsalted butter with a high-quality dairy-free buttery shortening. I’ve personally had great success using Earth Balance’s Vegan Buttery Sticks, which perform beautifully in this recipe, maintaining the desired texture and flavor without any dairy. Be sure to check your chocolate chunks as well, as some brands contain dairy.
• Recipe Credit: This wonderful recipe is thoughtfully adapted from the inspiring cookbook Brown Eggs and Jam Jars, authored by the talented Aimée Wimbush-Bourque. Her culinary vision provided the perfect foundation for this citrusy chocolate sensation.

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