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
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]