March 1, 2014 - 4:20pm
Whole Wheat Chocolate Chip Cookies
Just finished making dozens of yummy 100% whole wheat chocolate chip cookies. This recipe came from a young friend who made the adaptations (http://www.goodfoodworld.com/2013/06/kates-in-the-kitchen-whole-wheat-chocolate-chip-cookies/).
Sharing for those bread bakers who are tempted to make something sweet today too!
The dough doesn't look like the "usual" chocolate chip recipe, but the finished cookies are just right.
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Comments
Hi Gail,
These do look delicious. Lately I have been baking a lot cookies and use my freshly ground ww flour too. Not sure if you are used to baking 'treats' with whole grains or not but I have found that if I substitute 60% soft wheat and 40% hard wheat I end up with a flour that is softer. Oat flour can also be used for a softer texture too. I generally freeze the dough and it holds up well frozen to be baked later too.
Take Care,
Janet
Janet,
These are made with 100% whole wheat - and pastry wheat (soft wheat) is the best. I haven't tried oat flour yet. The dough gets completely chilled before you make the cookies because the dough is made with melted butter. That makes it look so different from the "usual" cookie dough.
I have to box them up and shove them in the freezer to keep my husband from eating half the batch in one day.
;-)
Someday I'll have a mill, but it's not in the budget right now.
Thanks for the kind words!
Gail NK