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Whole Grain Chocolate Chip Cookies
Posted: July 11, 2017
Recipe by: amylamp
Fresh out of the oven, these cookies will knock your socks off. And since the dough is scooped and frozen before baking, you only need to pull out what you want to eat that day or the next and leave the rest in the freezer until you’re ready for them.
Active Time
30 minutes
Total Time
2 days
Yields
20

Ingredients:

  • 200 g. freshly-milled hard white wheat flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 56 g. butter, softened
  • 48 g. shortening
  • 75 g. granulated white sugar
  • 75 g. dark brown sugar
  • 1 tsp. vanilla extract
  • 1 large egg, room temperature
  • 1 c. chocolate chips (my favorite is Guittard Extra Dark Chocolate Chips)

Directions:

  1. 1. Mix together the flour, baking soda, and salt in small bowl.
  2. 2. In a separate bowl, cream the butter, shortening, white sugar, brown sugar, and vanilla extract with a hand mixer. (You could also use a stand mixer, but with this small amount of ingredients it may stick to the sides of the bowl more than mixing up. If you have a scraper blade, that would work great.) Add egg and beat until smooth. Gradually mix in the flour mixture until just combined. Stir in chocolate chips.
  3. 3. Using a medium cookie scoop, form balls and place on a cookie sheet lined with waxed paper. Cover with plastic wrap and freeze overnight.
  4. 4. When you’re ready to bake, preheat the oven to 450° F with one rack in the upper third of the oven and one rack in the lower third. Keep the dough in the freezer so it’s nice and solid when baked.
  5. 5. Place dough balls three inches apart on a parchment-lined baking sheet. You only need to bake as many as you’d like — the rest of the dough balls can be bagged, stored in the freezer, and baked whenever you want fresh cookies.
  6. 6. Bake for 3-4 minutes on the top rack, then move the baking sheet to the lower rack and bake for 1-3 more minutes.
  7. 7. Cool on baking sheet for a couple of minutes, then move to a wire rack to cool completely. Or better yet, enjoy them while they’re still warm and gooey. They’ll keep for a few days on the counter in a sealed container, but lose some of that fresh-from-the-oven magic.

Author's Notes:

This dough is scooped and frozen overnight before baking so they don’t flatten out too much in the oven. I’ve also found that more flavor develops with the chilling period. I like my chocolate chip cookies crispy on the edges and soft in the middles, with the top and bottom browned for flavor. Moving the baking sheet from top of the oven to bottom of the oven part way through baking helps create this style of cookie.

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Whole Grain Chocolate Chip Cookies

  • Prep
    30 minutes
  • Total Time
    2 days
  • Yields
    20

Description

"Fresh out of the oven, these cookies will knock your socks off. And since the dough is scooped and frozen before baking, you only need to pull out what you want to eat that day or the next and leave the rest in the freezer until you’re ready for them."

Ingredients

  • 200 g. freshly-milled hard white wheat flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 56 g. butter, softened
  • 48 g. shortening
  • 75 g. granulated white sugar
  • 75 g. dark brown sugar
  • 1 tsp. vanilla extract
  • 1 large egg, room temperature
  • 1 c. chocolate chips (my favorite is Guittard Extra Dark Chocolate Chips)

Directions

  1. 1. Mix together the flour, baking soda, and salt in small bowl.
  2. 2. In a separate bowl, cream the butter, shortening, white sugar, brown sugar, and vanilla extract with a hand mixer. (You could also use a stand mixer, but with this small amount of ingredients it may stick to the sides of the bowl more than mixing up. If you have a scraper blade, that would work great.) Add egg and beat until smooth. Gradually mix in the flour mixture until just combined. Stir in chocolate chips.
  3. 3. Using a medium cookie scoop, form balls and place on a cookie sheet lined with waxed paper. Cover with plastic wrap and freeze overnight.
  4. 4. When you’re ready to bake, preheat the oven to 450° F with one rack in the upper third of the oven and one rack in the lower third. Keep the dough in the freezer so it’s nice and solid when baked.
  5. 5. Place dough balls three inches apart on a parchment-lined baking sheet. You only need to bake as many as you’d like — the rest of the dough balls can be bagged, stored in the freezer, and baked whenever you want fresh cookies.
  6. 6. Bake for 3-4 minutes on the top rack, then move the baking sheet to the lower rack and bake for 1-3 more minutes.
  7. 7. Cool on baking sheet for a couple of minutes, then move to a wire rack to cool completely. Or better yet, enjoy them while they’re still warm and gooey. They’ll keep for a few days on the counter in a sealed container, but lose some of that fresh-from-the-oven magic.

Author's Notes

This dough is scooped and frozen overnight before baking so they don’t flatten out too much in the oven. I’ve also found that more flavor develops with the chilling period. I like my chocolate chip cookies crispy on the edges and soft in the middles, with the top and bottom browned for flavor. Moving the baking sheet from top of the oven to bottom of the oven part way through baking helps create this style of cookie.

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