chocolate chip cookies


Today will be a quick post, as I try to make up for time lost. I’ve been cooking and snapping pictures these past few days like a woman gone mad. I like doing this and was not happy when I couldn’t post for a few weeks. Things were just too busy around my way. I especially like doing this for you-the readers. I appreciate those of you who came back day after day even when I hadn’t put up anything new. Once again, thank you.
I find that I have been doing a lot of posts about baking. I don’t have a preference about whether I choose to cook savory foods or bake. I also don’t feel that one is any easier to execute than the other. Sure, baking follows formulas but cooking savory dishes requires that you have a palette and a decent knowledge of food compatibility. But what I cannot argue with is the absolute beauty of a completed baked dish. Whether it is a cake,pie,brownie or cookie, baked goods beg to have their picture taken.
These chocolate chip cookies are the reason I blog. In the oven they smelled magnificent and when they came out of the oven they were so perfect and true to the recipe I knew I had to share them.
These cookies are worth bragging about and not only because they are pretty, but because they are made with 100 percent whole wheat flour. There  is not a drop of white flour in this recipe and the best part is you would never know it. The whole-wheat flour gives this cookie a nutty,not too sweet flavor and the texture-crispy around the edges and soft in the center-is exactly what you want from a cookie. You will love them. Kids will love them.
I cannot take credit for this cookie. All praises should  go to Kim Boyce who,along with Amy Scattergood,wrote a great book called Good to the Grain. It is a cookbook that will make you think differently about baking with whole grains. Go get it.
 This is a big,round cookie. One is enough to eat,but you will find it quite difficult to not eat more. I made only one dozen and froze the shaped balls to cook for whenever I got a cookie craving. The recipe makes a little over twenty nice sized cookies,so there is plenty for freezing extras. The recipe doesn’t call for it but I toasted about a cup of pecans,chopped them up and added to half the dough. Nuts added to an already nutty tasting cookie was cookie heaven for me.
I hardly ever baked with whole grains. Now I am inspired to add whole grains to other baking recipes. With Fall and cooler weather just around the corner, I can’t wait.
Recipe:Chocolate chip cookies adapted from Good to the grain, by Kim Boyce with Amy Scattergood
Dry mix:
3 cups whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
Wet mix:
8 ounces (2 sticks) cold unsalted butter cut into 1/2-inch pieces
1 cup dark brown sugar
1 cup sugar
2 eggs
2 teaspoons pure vanilla extract
8 ounces semi-sweet chocolate chopped into chunks
Pre-heat oven 350 degrees. Position oven racks to upper and lower third portions of oven.
Line two half sheet baking pans with parchment paper.
Sift dry ingredients into a large bowl. If any grains are left in sifter,add to flour in the bowl.
Add butter and both sugars to bowl of a stand mixer fitted with paddle attachment.on low-speed mix just until the butter and sugar are blended, about 2 minutes. Scrape down sides of bowl with a spatula.Add the eggs one at a time mixing until each is combined. mix in the vanilla. Add the flour mixture until the flour is barely combined,about 30 seconds. Scrape down bottom and sides of bowl.
Add the chocolate chunks to the batter. Mix on low speed until the chocolate is evenly combined. Scrape down the bowl. Use your hands to gently work all ingredients into batter.
For each cookie scrape out 3 tablespoons of dough-gently shape into a round ball and place on the parchment lined cookie sheet. Repeat with dough placing 6 dough rounds on each baking sheet about 3 inches apart from each other.
Bake 16-20 minutes. Rotating the cookie sheets halfway through, until the cookies are evenly dark brown.
Transfer the cookies,still on the parchment to the counter to cool.
Note:Per the author these cookies are best eaten warm from the oven or the same day. The dough freezes nicely. Just shape into correct size balls and freeze on a cookie sheet placed in the freezer. When all the cookie dough balls are frozen place in a freezer bag,label with contents and cooking instructions.

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