One thing I love to do with cookie dough is freeze it. I make cookie dough balls and place on a cookie sheet and freeze, when they are frozen through 4-5 hours, scrape them off into a gallon-size zip lock bag and freeze. Doing this is great because then when I need my chocolate chip cookie fix - all I have to do is plop them on the pan and bake them. There is nothing like fresh baked cookies and a glass of cold milk.
Cookies anyone?
Perfect Whole Wheat Chocolate Chip Cookies
adapted from melskitchencafe.com
Printable Version - text only
Printable Version - with picture
Makes 4+ dozen cookies
2 1/4 cups whole wheat flour (I like to use whole white wheat)
1/2 tsp salt
1/2 tsp baking soda
3/4 cup butter (1 1/2 sticks), softened and slightly melted
1 cup brown sugar
1/2 cup white sugar
2 large eggs
2 tsp vanilla
2 cups semi-sweet or milk chocolate chips (I like 1/2 of each)
Preheat oven to 350 degrees.
In a medium sized bowl combine flour, salt and soda. Set aside.
In a separate medium-sized bowl or Bosch mixing bowl, cream butter and sugars together until combined well. Add eggs and vanilla, mix until it's lightened in color, approximately 2 minutes. Add dry ingredients and mix. Add chocolate chips and mix to incorporate.
Scoop by the teaspoonful and place on a silicone lined or greased cookie sheet. If you want perfectly shaped cookies that don't run into each other make sure you don't do more than a teaspoonful of dough at at time. Also if you have a large 11 x 16 inch baking sheet you can place 12 cookies per sheet without them running into each other. My mom always had perfectly shaped and sized cookies - so now I have a complex about them being, well, perfect. This has been my trick to get them perfect.
Bake for 9-11 minutes until edges are set and slightly brown. If you are baking frozen dough, you might add a minute or two to the baking time. Let cool on baking sheet for one minute and then place on cooling rack to cool completely.
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