This is the 1st of a few post I will have coming up over the next 6 weeks… all of them will be about awesome whole grain recipes – using The Wonder Mill to mill my own wheat. These post will also be featured on “The Grain Wagon” :) – if you want some great recipes besides mine, check out the Grain Wagon Blog.
Since November last year I have been trying to find the perfect chocolate chip cookie recipe. While I found lots that were for “all-purpose white flour” – finding one that worked well with white hard wheat (whole grain) flour, was posing to be a challenge.
The cookies were either to dense…
Not sweet enough…
Something about them just seemed off and just weren’t as good as white flour cookies.
I however have mastered this recipe and I am so excited to finally share all the yummy details as to how you can make the perfect whole grain chocolate chip cookie!
1 cup unsalted butter, softened
1 cup honey granules (or white sugar)
1 cup packed sucanat (or brown sugar)
2 teaspoons pure vanilla extract
3 cups freshly ground white hard wheat
1 teaspoon baking soda
1/2 teaspoon real salt
2 cups semisweet chocolate chips
(dark chocolate works as well)
*Note: If you want the cookies a little ‘fluffier looking aka prettier‘ – substitute 1 cup of the whole grain flour with 1 cup of unbleached white flour. Either way works. This recipe can be totally 100% whole grain though and the taste is identical.*
1) The 1st thing I do is to heat up my unsalted butter. Since I bake often times in a rush, I never remember to leave my butter out to “soften” – so the best way to do this is to stick both sticks of butter into a glass measuring bowl, then heat for 30-40 seconds until soft. You don’t want the butter liquified… the microwave should just heat it up enough to make it really soft. Go ahead and pre-heat your oven to 350 F before moving onto next steps.
2) Once butter is soft, put butter, honey granules & sucanat into mixer. I then turn on my mixer to 1 and let it do its thing until thick sugary paste forms.
3) Once sugars and butter are mixed, I then put in one egg at a time…
4) Once eggs are well blended I then pour in my vanilla extract.
5) Let all of that stir on low until nicely blended (don’t over mix)
6) Now get large bowl and mix your flour, salt & baking soda together. Once well mixed, pour into the mixer where the sugar/butter mixture awaits. Be sure to pour slowly…
8) I then take spoonfuls of the dough (I don’t really measure this, it just depends on how big you want your cookie – we like ours fairly big) and place the dough onto an un-greased STONE. The cooking stone I honestly believe is key for keeping these cookies soft. Regular cookie sheets are just to thin. The stones I use are actually almost 10 years old, I got them for my wedding years back through Pampered Chef and LOVE THEM. If you do not have a stone, I would probably put two baking sheets on top of each other, so that there is a thicker surface for the cookies to bake on. (If you do use a normal baking sheet, spray it with some non-stick spray or oil.)
9) Once you have your spoonfuls of dough on your stone, place in oven and bake @ 350F for 10-13 minutes (It varies depending on oven). The cookies when finished should have some signs of darkening on the tips/edge. You do not want to over cook the cookies. Pull cookies from oven and let them cool for 5 minutes on the stone, then remove and place them on a wire cooling rack.
10) Repeat process for the rest of the dough. This batch makes A LOT of cookies ;-) – awesome to fix for parties or even just snacks for your kids. One batch of these cookies will last us between 2-4 days. They get eaten fast!
11) Once cookies are cool you can store them in a glass or plastic container in your pantry. You don’t have to refrigerate them. They stay soft and are amazing days later.
I hope this recipe works out for you all :) – It is a staple in our family now… in fact I have the recipe memorized.