Anyone who has tried my chocolate chip cookies in the past will tell you that they are delicious. I made them about 50% whole wheat. I wanted to make them 100% so I started trying out other recipes and mixing things about. For Christmas Martin, my wonderful husband bought me a cookbook (3 actually) which had this recipe in it. I was skeptical until I bit into one. Now I will be using this one as my go-to cookie recipe. Not only does it taste amazing and have great texture it is also 100% whole grain. What's not to love?
A word on flour: I always use freshly ground wheat. If you can't don't worry, they will still be fantastic.
So here it is:
Chocolate Chip Cookies
from 'Deliciously Organic' by Carrie Vitt
1 cup rolled oats (ground fine in a food processor)
2 cups white whole wheat pastry flour
1 1/2 cups white whole wheat flour
1 1/4 tsp sea salt
1 1/2 tsp baking soda
1 cup softened butter
1 cup sucanat or rapadura
1 cup muscovado sugar (or brown sugar)
2 tsp vanilla extract
2 eggs
2 cups chocolate chips
Preheat your oven to 350 F. Line cookie sheets with parchment or a silicon mat.
Mix the flours, salt, and baking powder in a bowl. In a separate bowl cream the butter for a minute. Then beat in the sucanat and sugar. Add the vanilla and eggs beating until well combined. With mixer on low, slowly add in the flour. Stir in the chocolate chips (this will take some power as the dough will be stiff).
Scoop out a generous 2 tablespoon size scoop of dough for each cookie. Place a couple of inches apart on the cookie sheet. Bake for 12-14 minutes until dough is set and golden on top. Cool for 5 minutes in the pan and transfer to cooling rack to finish cooling. Enjoy!
By the way these cookies are quite big and very filling. My kids say they taste even better the next day!
