Deliciously Crispy on the Outside and Soft on the Inside Chocolate Chip Cookies
This is my adaptation of the chewy chocolate chip recipe from the Best Recipe Cookbook. That recipe used all purpose flour. I made the cookies with sprouted wheat flour because I was out of all purpose flour. Sprouted wheat flour provided a nice "crunch." I also added ground almond to provide moisture (oil). Concerned that the sprouted wheat flour would make the cookie too heavy, I also added a 1/4 tsp of baking powder for a touch more leavening. The cookies came out great. It was crispy on the outside and chewy in the middle. The kids and Dennis think this is the best I have made yet.
8 ounces sprouted wheat flour
2 5/8 ounces ground almond
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
6 ounces unsalted butter
7 ounces light or dark brown sugar
2 ounces sugar (or, if you prefer your cookies sweeter 3 1/2 ounces sugar)
1 large egg, plus 1 large egg yolk
2 tsp vanilla extract
1 cup chopped bittersweet (or 72% dark) chocolate (I buy a solid block from Trader Joe's and hand chop the chocolate. It doesn't take long and the result is yummy)
Heat oven to 350 degrees. Line baking sheets with parchment paper or silpat.
Whisk the flour, ground almond, baking soda, baking powder, salt in a medium bowl.
Melt butter in a pyrex measuring cup. Pour into a large mixing bowl and add the sugars. (I simply put the big bowl with butter on a scale and add sugar till the right amount is achieved). Mix with a wire whisk. If the butter is steaming hot, let the mixture cool down a bit before proceeding. You can chop the chocolate now if you haven't already.
Once the butter and sugar mixture is warm but not hot, beat in egg, egg yolk, and vanilla until combined. Add the chocolate to the flour mixture and then dump the whole lot into the butter sugar mixture. Stir and mix with a spatula till well combined.
Stick the whole lot into the refrigerator to rest and cool for around 20 to 30 minutes. When ready, grab enough dough to form a small ping pong sized ball, pull the ball slightly apart and then press together so that you have the jaggy edges showing. (You can just plop by the round spoonfuls I'm sure too). Bake for 15 minutes. Cool on cookie sheet.
8 ounces sprouted wheat flour
2 5/8 ounces ground almond
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
6 ounces unsalted butter
7 ounces light or dark brown sugar
2 ounces sugar (or, if you prefer your cookies sweeter 3 1/2 ounces sugar)
1 large egg, plus 1 large egg yolk
2 tsp vanilla extract
1 cup chopped bittersweet (or 72% dark) chocolate (I buy a solid block from Trader Joe's and hand chop the chocolate. It doesn't take long and the result is yummy)
Heat oven to 350 degrees. Line baking sheets with parchment paper or silpat.
Whisk the flour, ground almond, baking soda, baking powder, salt in a medium bowl.
Melt butter in a pyrex measuring cup. Pour into a large mixing bowl and add the sugars. (I simply put the big bowl with butter on a scale and add sugar till the right amount is achieved). Mix with a wire whisk. If the butter is steaming hot, let the mixture cool down a bit before proceeding. You can chop the chocolate now if you haven't already.
Once the butter and sugar mixture is warm but not hot, beat in egg, egg yolk, and vanilla until combined. Add the chocolate to the flour mixture and then dump the whole lot into the butter sugar mixture. Stir and mix with a spatula till well combined.
Stick the whole lot into the refrigerator to rest and cool for around 20 to 30 minutes. When ready, grab enough dough to form a small ping pong sized ball, pull the ball slightly apart and then press together so that you have the jaggy edges showing. (You can just plop by the round spoonfuls I'm sure too). Bake for 15 minutes. Cool on cookie sheet.
Comments