Friday, March 15, 2013

Chocolate chippy yumminess (with wholewheat!)


Last week, on an unusually grey and rainy afternoon, Noah and I were at a loss as to what to do... And then - A stroke of genius! :)



The apron may have been my suggestion but I had little to do with the hat.




The recipe below is homespun, blending some very basic instructions with a few personal preferences such as nutmeg, chopped almonds, sea salt and - since it's the only flour in our pantry ever - wholewheat. The results are, in my modest opinion, cookielicious (!) 


Yes, two cookies are already missing. 

Emelie & Noah's ChocolateChipCookies 
(Makes 20-25)

What you'll need:
  • semi sweet chocolate chips (12 oz)
  • 3 cups whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup salted butter (softened)
  • 1 tsp pure vanilla extract
  • 2 cups raw/brown sugar
  • 2 eggs
  • 1 tsp nutmeg
  • 1/2 cup roughly chopped almonds 
  • pinch of sea salt (to sprinkle over the cookies) 
Preheat your oven to 350 F and line a baking sheet with parchment paper.

(Noah and I use a simple whisk and wooden spoon for all our cookie mixing, I guess we enjoy the exercise ;)

In a medium bowl, sift together the flour, nutmeg, baking powder and baking soda. Set aside.

Beat the butter with the sugar and vanilla until creamy. Then add the eggs one at a time and beat until fluffy.

Gradually add the flour mix but avoid over stirring! Now add the chocolate chips and chopped almonds.

  • For the most ultimate results, let the cookie dough rest for a day or two. Make a roll, wrap it in cling film and leave in the fridge for up to 48 hours. Use a sharp bread knife to cut 1/2 inch slices before baking. (Though if you are feeling impatient, you can totally skip this step :)

Scoop the dough onto your baking sheet by the (heaping) tablespoon, then lightly sprinkle with sea salt.

Bake until golden (but not crisp!)  15+ minutes. Cool on a wire rack...


Notes and Variations: 
  • Don't worry about the "healthy option" wholewheat flour ruining the flavor/consistency - I promise it won't. Not in the slightest :)
  • Instead of stirring the almonds in the batter, save them for sprinkling over the dough-dollops together with the sea salt. (This works particularly well if you'd like to make a few toddler-friendly cookies without almonds!)
  • If you've run out of parchment paper (it can happen to the best of us;) try using a nonstick muffin tin - Noah and I did and it worked beautifully!


I SWEAR he was a lot happier than he looks here.


[All Images private]

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