•the whole wheat files #1•
I do not like whole wheat as a rule. In the past, my experience with whole wheat often resulted in a flecked-looking product, a drier & heavier product, and something that was overpowered by a strong wheat flavor (bleh). I personally tend to prefer texture, flavor, and eye-appeal over healthy. I’ve seen white whole wheat flour (ground from white wheat berries) in stores, but until recently, I’ve never tried it. However, in an effort to be a teeny bit healthier, I broke down and purchased a bag. I bought Ultragrain White Whole Wheat Flour at my local bulk-food store. It was lighter and cheaper than Prairie Gold Flour, which is similar. I have been so impressed with it! The flavor is slight, and as long as I weigh to measure rather than “scoop” measure, nothing has been drier and not much heavier.
That being said, the first of my recipes that I will share with you is whole wheat cookies. I really don’t know how much of a health difference it makes, but I’m positive there’s at least a little difference! This recipe makes only 8-10 cookies. I prefer it that way so that the cookies stay fresh and don’t sit around more than necessary. Recipe adapted from Pinch of Yum.
First, turn oven to 350°. Then, in a glass bowl place 7 T of butter (in a solid stick, don’t soften or cut it up) and place in oven. The goal is to melt 1/3-1/2 of the butter and this is a great way of doing it! While the butter is melting, measure and prep other ingredients.
In a bowl place flour, soda, salt and baking powder.
Get out the good vanilla that your friend Josh brought you from Costa Rica.
Place one egg in a dish of hot water to bring it to room temperature.
Measure out your sugar.
By this time, your butter should be melted half-way, though you should check it every minute or so, or it will over-melt. Take the butter out and put it in the freezer for 5-10 minutes to cool it off a little.
Wipe the flour that you spilled off of the counter. Avoid the basket of laundry on the couch. Set the plates and cups for lunch. Take a drink of water. Put finger in butter to check coolness.
Once the butter is cooled, mix it and the sugar together until smooth and creamy.
Slightly beat the egg and add it and the delicious-smelling vanilla to the batter.
Mix only until combined.
Add the dish of flour and mix until combined. The dough should look dry-ish and pull away from the sides of the bowl. I added an extra ounce (1/4 c.) after the initial flour in order to make it thick enough.
Add some chocolate chips and mix until just combined.
Place large balls of dough on a parchment-lined cookie sheet. These balls are 2-3 T of dough. The smaller the cookie, the crunchier and drier it will be. To shape them, grab a ball of dough, roll it into a log about 2″ long and stand it up on the sheet.
Bake for 11-14 minutes until lightly browned, then place on rack to cool.
Enjoy with a little glass of milk! (or a large one, if you prefer)
Whole Wheat Chocolate Chip Cookies
Makes:8-10 large cookies
- 7 T. Salted Butter
- 1/2 c. + 1 T. Sugar
- 1/4 c. Brown Sugar
- 1 t. Vanilla
- 1 Egg
- 1 c. (4 oz) White Whole Wheat Flour + extra to get batter to desired consistency
- 1/2 t. Salt
- 3/4 t. Baking Powder
- 1/4 t. Baking Soda
- 1/4-1/2 c. Chocolate Chips
Preheat oven to 350°. Place butter in oven-proof bowl and watch closely until melted 1/3-1/2 of the way. When melted, place butter-bowl in freezer to cool to room temperature–about 5-10 mintues. While butter is melting and cooling, prep and assemble other ingredients.
Weigh flour, if possible, into small prep bowl. Add salt, soda and baking powder. Place egg in a small dish with hot water to bring it to room temp. so that it will mix better with the dough. Measure out sugars and set aside.
When butter is cooled, add sugars and mix until smooth and creamy. Add slightly beaten egg and vanilla and mix until just combined. Add flour mixture and mix until combined. Continue to add tablespoons of flour (if necessary) until dough pulls away from the side of the bowl and looks dry-ish. Add your preferred amount of chocolate chips and mix only until combined. Roll large balls of dough into 2″ logs and stand up on cookie sheet. Bake the cookies 10-14 minutes until lightly browned. Remove cookies from sheet and place on a rack to cool. Enjoy with milk, ice cream, or my personal favorite–rainbow sherbet!