Wednesday, September 8, 2010
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
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
8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1 cup dark brown sugar
1 cup sugar
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.