Monday, October 13, 2008

How to Build a Better Chocolate Chip Cookie

I am not a baker. I am lazy and unwilling to make things from scratch. My last attempt at non-mix cupcakes resulted in little yellow hockey pucks that were somehow oily & dry at once. But for some reason I can't explain (I think probably because fall air acts like a drug on me and I feel invincible) I decided to make some cookies from scratch this weekend. And hey, not just from scratch: these fuckers required me to grind rolled oats into flour. And then to use whole wheat flour in addition. TWO TYPES OF FLOUR!

Anyway, I did it and they were, if I may say so myself, delish. Hearty but not "whole wheat-y." They're puffier than regular chocolate chip cookies, but not in a bad way. Anyway, if you're ever up early on a Sunday morning and feel motivated to grind your own rolled oats, I highly recommend these.

Ultimate Whole Wheat Chocolate Chip Cookies
(adapted from here)

Ingredients:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup natural brown sugar, packed
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/4 cups old-fashioned rolled oats
  • 1 cup semi-sweet chocolate chips
Preparation:
  1. Preheat oven to 375
  2. Place oats in a blender and process until it turns into a powder.
  3. In a medium bowl, whisk together the powdered oats, flour, salt, baking powder and baking soda.
  4. In a large bowl, cream together butter and both sugars for 3 minutes on medium speed. Beat in eggs and vanilla. Gradually beat in dry ingredients. Add chocolate chips.
  5. Roll or scoop dough into 2-inch sized balls and place 2 inches apart on ungreased cookie sheet. Bake for 12-15 minutes.
  6. Cool 2 minutes on baking sheet before transferring to a cooling rack.
After I made these I was so inspired that I proceeded to bake a loaf of pumpkin bread.

Then I made the marinade for Char Siu Pork Roast which is in my Crockpot, filling the house with the scent of pork and hoisin sauce (they really should bottle it) at right this very moment.

1 comment:

Boomer said...

It's a triumphant trifecta! Ink these in the recipe book, baby. I'm living on pumpkin bread for breakfast, pork roast for lunch and dinner and WWCC cookies for every other meal until they're all gone.