Wednesday, September 8, 2010

what I can do

Today, Cal starts kindergarten and Abbott starts third grade. I can't control the passing of time, but I can ensure they have cookies to eat after school, and freshly baked bread for their sandwiches. So I baked.

One of my most-used cookbooks these days is Good to the Grain. This book is full of recipes for cakes, breads, muffins, cereal, pie doughs, and more, all made with different kinds of whole-grain flours. The author's philosophy is that whole grain flours shouldn't only be eaten for their nutritional value, but also for their subtle and delicious flavors, especially when paired with complementary flavorings. I make the chocolate chip cookies from this book and the Oatmeal Sandwich Bread maybe once a week (Molly blogged the recipe for the bread here). I doubt I'll ever bake a chocolate chip cookie from any other recipe ever again.

Chocolate Chip Cookies
from Good to the Grain by Kim Boyce

Dry Mix:
3 cups whole-wheat flour (I like to use King Arthur white whole wheat flour)
1 1/2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. kosher salt

Wet Mix:
8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1 cup dark brown sugar
1 cup sugar
2 eggs
2 tsp. pure vanilla extract
8 ounces bittersweet chocolate, roughly chopped into a 1/4 and 1/2-inch pieces

Line two baking sheets with parchment paper. Preheat your oven to 350F.

Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.

Add the butter and the sugars to the bowl of a standing mixer fitted with a paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down sides of the bowl. Add the eggs one at a time, mixing until each is combined. Mix in vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds.

Add the chocolate all at once. Mix briefly on low speed until chocolate is evenly combined. Use a spatula to scrape down sides and bottom of bowl, then turn out onto a clean work surface and use your hands to fully incorporate all ingredients.

Scoop balls of dough about 3 tablespoons in size onto the baking sheet, leaving 3 inches between them.

Bake for 16-20 minutes (I find they are usually ready after 16 minutes), rotating the sheets halfway through until the cookies are evenly dark brown. Transfer cookies and parchment together onto a countertop to cool, and repeat with remaining dough.

Yield: 16-18 cookies

Good for 3 days if stored in an airtight container.
Great for the first day of school.


Purple Flowers said...

Mmmm, I can smell the aroma of baking wafting through the air. Homemade bread for school sandwiches and cc cookies baked by Mom. How comforting!

I'm sure Abbott is eager for school to start. And I hope Cal is excited and ready to begin his new adventure.
Much success to both of them!

Sammi said...

Those cookies look just delicious

KPiep said...

Happy First Day to you all!

The cookies look delicious, and I may have to try them. In fact, I've been eyeballing that book for quite a while, so I might have to see if the library has it. (I like to check cookbooks out first - but then I almost always go buy them!)

We use whole wheat pastry flour in almost everything these days, and I love the flavor it adds!

pve design said...

I know what you can do, you can send me a box of those fresh cookies! Seriously, I would pay you to bake me a box for my kids. My days are so busy with artwork that I never seem to bake anymore.
Wish the boys happy times in school from me!!

Francesca said...

it's a rainy day here, we're all indoors, Jeremy wants to try these right now. I'll let you know how they come out!

Kristy said...

These look fantastic! I was looking for a good chocolate chip cookie recipe last night, and these would have been perfect. This gives me another reason to bake! :)

Heather said...

These sound so wonderful, thank you for sharing!

molly said...

Tried the oatmeal pancakes yet? They rock our Wednesdays, weekly.

Haven't gotten to these yet. Obviously, an oversight.

susie said...

Lecia, I made the cookies with my kids tonight and they RULE. I used unsweetened baking chocolate because it's what I had on hand, so they have a more grown-up appeal, but are still great. THANK YOU for this recipe!