Thursday, June 3, 2010
Whole Wheat Chocolate Chip Cookies (Almost Health Food)
Finally, chocolate chip cookies that are GOOD for you! Well, if you overlook the two cups of sugar and two sticks of butter. But all whole wheat flour! Hello, whole grains!
I saw these on Tracey's Culinary Adventures (and Tracey found them in Good to the Grain: Baking with Whole-Grain Flours) and knew I had to make them. Like Tracey, I used all white whole wheat flour, but you can use regular whole wheat. The wheat gives them a crunchy texture and nutty flavor. The recipe called for chopped bittersweet chocolate, and I used half 60% and half 70% feves, which I chopped roughly. This gave me the luscious sheets of chocolate that we like so much from the Jacques Torres chocolate chip cookies (commonly referred to as the New York Times cookies). I've made the NYT cookies before (see the tasting here). Like Tracey, I made the dough, scooped it out and refrigerated it for eight hours before baking. I pulled them out when the edges were set and the centers still soft, about 16 minutes. Warm from the oven, they're perfection. I have a bunch that I scooped out and tucked away in the freezer so we can bake off a couple after dinner when the feeling strikes.
Thanks, Tracey, for bringing this recipe to our attention! These were so yummy they're now a favorite here. I ate three for dinner the night I made them. Yup, they're that good. Tracey has the recipe for you here, along with some great photos. Make them soon!
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