Sorry. It's been a busy, long, overwhelming few weeks. Clinical rotations started, and while interesting, they are also time-consuming and insane and hard and demanding. So, while I have an interesting, nutrition-related post coming soon, today, today we're just going to stick with chocolate.
There is this "infamous" chocolate chip cookie recipe. It's been touted by many blogs and even some magazines (like the New Yorker) as THE chocolate chip cookie recipe. I've hesitated to try it because it requires allowing the dough to chill and meld its flavors together overnight. OVERNIGHT!? I don't know about you, but when I want fresh, delicious, gooey chocolate chip cookies, I want them, like, five minutes ago...definitely not tomorrow. But, BUT, if I were to plan ahead, if I were to be patient, these would be my go to. These would be THE chocolate chip cookies I'd go for.
I made some minor modifications, as I don't own bread or cake flour, which the original recipe calls for. I also don't have brown sugar, as it's essentially cane sugar that's smaller granules. I did, however, use both small cane sugar crystals and the bigger ones, but I think everything would have been just fine if I'd used one all the way through. Also, I use unsalted butter; I prefer to add my own salt and love sprinkling it on top before baking. Finally, these cookies need to be taken out EARLY! Do NOT let them get all golden brown and such, they will be too dry and not all gooey and perfect. The edges may JUST start to turn a very tiny bit golden, but the middle should basically still be slightly doughy.
THE Chocolate Chip Cookie
makes about 10 very big cookies
adapted from David Leite's recipe
1 scant cup whole wheat pastry flour
1 heaping Tbs cornstarch
1/2 cup + 1/3 cup sprouted flour (or more whole wheat pastry, or AP, or bread)
1/2 heaping tsp baking soda
3/4 tsp baking powder
1 1/4 sticks butter, unsalted, softened (let it sit out for a bit)
1/2 slightly heaping cup coarse raw sugar (or brown sugar, packed)
1/2 cup fine cane sugar
1 egg
1 tsp vanilla extract
6 oz bittersweet chocolate (you can use chips, but I recommend disks or bars, broken up into chunks; it works better in these cookies)
Cream together the softened butter and sugars until light and fluffy. Add the egg and vanilla, beating until fluffy again. On low speed, add the dry ingredients (flour, cornstarch, soda, powder). Mix until JUST combined. Drop in the chocolate pieces and mix gently to incorporate. Press plastic wrap against the dough and refrigerate for 24-72 hours.
When ready to bake, preheat your oven to 350* and line a baking sheet with parchment paper. Scoop large golf-ball sized mounds of dough. Roll gently into balls and place on baking sheet. Make sure you leave space in between your dough balls. Sprinkle with sea salt and bake for about 18 minutes, until barely golden brown on the edges and still soft in the middle. Watch your first batch carefully to make sure you don't over-bake them! Transfer whole sheet pan to cooling rack (or gently slide entire piece of parchment paper off onto cooling rack) and let the cookies set, about 10 minutes. Repeat with remaining dough and then devour. SO, SOOOO good! And! They stayed lovely in an air-tight container overnight (they didn't make it any longer than that...).
We ate ours with fresh, grass-fed, whole milk and homemade almond milk, topped with homemade, slightly sweetened, vanilla-infused whipped cream.
I made some minor modifications, as I don't own bread or cake flour, which the original recipe calls for. I also don't have brown sugar, as it's essentially cane sugar that's smaller granules. I did, however, use both small cane sugar crystals and the bigger ones, but I think everything would have been just fine if I'd used one all the way through. Also, I use unsalted butter; I prefer to add my own salt and love sprinkling it on top before baking. Finally, these cookies need to be taken out EARLY! Do NOT let them get all golden brown and such, they will be too dry and not all gooey and perfect. The edges may JUST start to turn a very tiny bit golden, but the middle should basically still be slightly doughy.
THE Chocolate Chip Cookie
makes about 10 very big cookies
adapted from David Leite's recipe
1 scant cup whole wheat pastry flour
1 heaping Tbs cornstarch
1/2 cup + 1/3 cup sprouted flour (or more whole wheat pastry, or AP, or bread)
1/2 heaping tsp baking soda
3/4 tsp baking powder
1 1/4 sticks butter, unsalted, softened (let it sit out for a bit)
1/2 slightly heaping cup coarse raw sugar (or brown sugar, packed)
1/2 cup fine cane sugar
1 egg
1 tsp vanilla extract
6 oz bittersweet chocolate (you can use chips, but I recommend disks or bars, broken up into chunks; it works better in these cookies)
Cream together the softened butter and sugars until light and fluffy. Add the egg and vanilla, beating until fluffy again. On low speed, add the dry ingredients (flour, cornstarch, soda, powder). Mix until JUST combined. Drop in the chocolate pieces and mix gently to incorporate. Press plastic wrap against the dough and refrigerate for 24-72 hours.
When ready to bake, preheat your oven to 350* and line a baking sheet with parchment paper. Scoop large golf-ball sized mounds of dough. Roll gently into balls and place on baking sheet. Make sure you leave space in between your dough balls. Sprinkle with sea salt and bake for about 18 minutes, until barely golden brown on the edges and still soft in the middle. Watch your first batch carefully to make sure you don't over-bake them! Transfer whole sheet pan to cooling rack (or gently slide entire piece of parchment paper off onto cooling rack) and let the cookies set, about 10 minutes. Repeat with remaining dough and then devour. SO, SOOOO good! And! They stayed lovely in an air-tight container overnight (they didn't make it any longer than that...).
We ate ours with fresh, grass-fed, whole milk and homemade almond milk, topped with homemade, slightly sweetened, vanilla-infused whipped cream.