I saw this recipe at Orangette and was somewhat skeptical that they could really taste as good as the original recipe. I think I'm a convert. Maybe it's my tastebuds changing as I get older, but I really like the nutty quality that the whole wheat flour gives. They also aren't too terribly sweet. I used a whole bag of chocolate chips, mostly because I didn't really care to measure out 8 oz. They turned out just fine.
I also made mine much smaller, because I like petite cookies... if you want bigger cookies, just drop a little more and cook a little longer.
Whole wheat chocolate chip cookies
Ingredients:
3 cups whole wheat flour
1 ½ tsp. baking powder
1 tsp. baking soda
1 ½ tsp. kosher salt
2 sticks (8 oz.) cold unsalted butter, cut into ½-inch cubes
1 cup lightly packed dark brown sugar
1 cup sugar
2 large eggs
1 tsp. vanilla extract
8 oz. bittersweet chips (or an entire bag)
Method:
Preheat oven to 350°F. Line baking sheets with parchment.
Combine the flour, baking powder, baking soda, and salt in a medium bowl, and whisk to blend.
Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down the sides of the bowl with a spatula.
Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
Add the flour mixture to the bowl, and blend on low speed until the flour is just incorporated. Scrape down the sides and bottom of the bowl.
Add the chocolate, and mix on low speed until evenly combined. (If you have no stand mixer, you can do all of this with handheld electric beaters and/or a large, sturdy spoon.) Scrape down the sides and bottom of the bowl, and then use your hands to turn and gently massage the dough, making sure all the flour is absorbed.
Scoop mounds of dough about 1 tablespoon in size onto the baking sheets.
Bake the cookies for 10 to 12 minutes. Transfer the cookies to a rack to cool. Repeat with remaining dough.
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