If you read food blogs (or the NY Times) you have very likely heard of Kim Boyce's book, Good to the Grain. I have been seriously coveting a copy because everything I have read about the recipes (especially Tim's post about the Rhubarb Hibiscus Tart over on Lottie + Doof and his review of the book on Feast) has been overwhelmingly positive. And yesterday, when I got to my desk in the morning, there was one of her Whole Wheat Chocolate Chip Cookies waiting for me on my desk, thoughtfully baked and gifted by a friend of mine.

Since I ate the cookie rather quickly (Hint: if you are struggling to get excited on a Monday morning, eating one of these cookies will help you kick your rear into gear), I found the above image from Megan at So Good and Tasty to share with you. Megan also helpfully has the recipe for the cookies posted and her words about it being nutty and a little more noticeably salty are spot on. What I loved best about this cookie was the both the caramelized flavor and the slightly chewy but not crumbly texture. Definitely going to make a batch of these myself soon!

[Image via So Good and Tasty]

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