Instead of tiptoeing into whole-grain baking, using a small percentage of whole-grain flour with a larger amount of refined all-purpose, just go for it and go all in. Bland all-purpose flour dilutes flavors, while nutty whole-grain flours amplify buttery, toasty, and chocolaty notes. You may discover that you need a little more liquid; you may not. But go bold and giving it a try. Executive Editor Ann Pittman now serves 100% whole-grain desserts to her kids, and they've never complained.
View Recipe: Crunchy-Chewy Salted Chocolate Chunk Cookies