IDEAS IN FOOD - Chocolate Chocolate (whole wheat) Cookies

 

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Here are the latest updates for jorgehumbertocoelho.cooking@blogger.com   "IDEAS IN FOOD" - 1 new article Chocolate Chocolate (whole wheat) Cookies More Recent Articles Search IDEAS IN FOOD Prior Mailing Archive Chocolate Chocolate (whole wheat) Cookies If you weren't told, you wouldn't know. Whole wheat and other whole grains are often still thought of as healthy rather than tasty in many preparations, cookies, cakes and pies being three examples. But, they can actually be functional as well as tasty additions to our cooking. The addition of whole grains to this particular recipe gave us an extremely tender cookie with rich undertones of chocolate and cocoa. The addition of the whole wheat added a nutty wheat flavor to the cookie, an element I would not have thought to add, but Aki reaches for instinctively. Nw that we share our breakfast cookies with Amaya there's more motivation to make them good for us all.   Chocolate Chocolate Chip Cookies 225 grams unsalted butter 5 grams baking soda 3 grams baking powder 6 grams fine sea salt 100 grams sugar 213 grams dark brown sugar 2 large eggs (room temp) 2 grams vanilla extract (1/2 teaspoon) 2 grams chocolate extract (1/2 teaspoon) 45 grams double-dutch dark cocoa powder (King Arthur Flour) 280 grams white whole wheat flour 340 grams coarsely chopped chocolate (blend of milk and bittersweet)   Preheat oven to 375°F/190°C In the bowl of a standing mixer cream the butter, baking powder, baking soda and salt with the paddle attachment until well blended. Add the sugar and mix until just blended. Add the dark brown sugar and cream until the mixture is light. Add the eggs one at a time, mixing until each one is fully absorbed into the batter. Add the extracts and stir until incorporated. Add the cocoa and stir until just blended. Add all of the flour and stir on low until it is mostly absorbed. Add all of the chocolate and stir on low until just blended. Dough can be baked immediately or wrapped in plastic wrap and chilled in the refrigerator for up to 5 days. Put tablespoonfuls of dough approximately 2-inches apart on a parchment-lined sheet tray and bake for 10-12 minutes until cookies are just set and cooked through. Let cool for at least 5 minutes before eating.   Years Past: October 23, 2010 October 23, 2009 October 23, 2008 October 23, 2007 October 23, 2006 October 23, 2005   • Email to a friend • Article Search • View comments • • More Recent Articles Smoked and Roasted Fish Broth Leg of Lamb Lobster Mushrooms: open to interpretation Getting Organized Other Uses for Sausage