The first time I made these cookies, I brought one downstairs to my mom for her to try and she took and bite, and then said. . . "That is not your typical chocolate chip cookie!" Thus, the title of this post. :)
Soooo. . . lately I've really been trying to eat healthy. I'm trying to get into the habit of it so I can drop a bunch of weigh for PROM. >:) Hip Hip Hooraaay! Anyways, one afternoon I was sitting at home, and !SUDDENLY! I had a massive craving for chocolate chip cookies. Now trying to be healthy, I thought of the lovely idea to make a point to find a recipe that used Whole Wheat flour instead of All-purpose. And I did! I did! I did! It's yummy, it's a fun recipe to make, and I brought them into my art class on the last day of the semester and everybody love, love, loved them.
Recently I had heard about 'browning the butter' for a chocolate chip cookie recipe in Cook's Magazine. Well, I decided to try browning the butter in this recipe! I think it turned out fantastic, but some with more experience may beg to differ. These cookies are soft when they come out of the oven, but become crunchy fast, that may be because of the browned butter process but I'm not positive. Nevertheless, they're delicious.
Although this recipe says it makes 3 dozen, I each time I've made these I have got about 5 dozen. But I wasn't too uniform about the size of each cookie. Most were an inch to an inch and a half across, and some were bigger. Lately I've been in the mood for smaller bit-sized cookies, but it just depends on your preference. Another reason my cookies look so unchocolate chip cookie-ish, is because I was seriously slacking on chocolate chips! I used 12 oz instead of the called for 16 oz. But, I would HIGHLY recommend you stick with the 16 oz.
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| Ice cream scoop used as a cookie-scooper! |
Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Ingredients
- 2 1/2 cups whole wheat pastry flour
- 1 cup whole spelt flour (or an additional cup of whole wheat pastry flour)* I used ww
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1 cup (2 sticks) unsalted butter, BROWNED** ~See video~
- 1 1/2 cups raw (turbinado) sugar
- 1/3 cup real maple syrup
- 3 large eggs
- 1 tablespoons pure vanilla extract
- 1 cup rolled oats
- 2 cups semisweet chocolate chips (60% or higher)
Instructions
- Preheat the oven to 375 ℉ degrees and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flours, baking soda, baking powder, salt and cinnamon.
- In a large bowl or stand mixer, beat the butter until light and fluffy, then beat in the sugar.
- Beat in the eggs one at a time.
- Whisk in the vanilla extract and maple syrup.
- Add the dry ingredients in 3 increments, stirring between each addition. Once you’re done mixing in the last of the dry ingredients, you should have a moist, uniformly brown dough.
- Stir in the chocolate chips and oats by hand until they are evenly distributed. Put some muscle into it!
- Drop about two tablespoon* of dough per cookie onto the baking sheet, leaving about two inches of space around each cookie.
- Bake for 10 - 12 minutes, until the tops are just golden. Err on the side of underbaking.
- Allow the cookies to set on the baking sheet for about a minute and transfer them to a cooling rack. If desired, sprinkle with a pinch of Maldon salt. Serve with a glass of milk, of course!
**Ice cream scoopers can also be used as a clean way to scoop cookies.
Adapted from: Cookie + Kate