Today is a typical gray Oregon day, and I planned to spend it cleaning the bathroom, baking a pumpkin cheesecake for next week's Heavenly Cakes (free cake week!), and making some Pumpkin-Gorgonzola flans for next week's French Fridays with Dorie. It is pumpkin time, and I'm still going through last year's canned pumpkin spree.
However, running through my blog feed this afternoon, I discovered Molly over at Orangette had a new post. After reading, Saturday's plans needed to change. She had me at digestive biscuit. I was powerless to resist. The bathroom can be cleaned tomorrow.
November 06, 2010
Name of Cookie: Forget the pumpkin, gimme the cookie
Occasion: Trying to avoid cleaning the bathroom
Constituents: Chocolate chip cookie, made with whole wheat flour
This is a super easy cookie to make. Dry ingredients are whisked together in a bowl. The butter, which should be cold, is cut into 1/2 inch cubes and creamed with white sugar and dark muscovado. (I actually pulled a RLB move and draped the mixer in plastic wrap--sugar and butter flew everywhere, on low speed!) Two eggs are added, one at a time, then vanilla. The flour is dumped in (cover the mixer!) and mixed until just incorporated. Fold in the chocolate chips. And, bake.
The recipe suggests balls of dough about 3 tablespoons big. I'm sure there's a handy ice cream scoop perfect for the job, but lacking that I weighed out a 3 tbsp ball--66 grams--and went from there. I got 18 cookies which I fit onto two cookie sheets.
Let me tell you, these aren't dry and depressing like people think whole wheat baked goodies can be. They are moist, and chewy. The dark muscovado brings a round molasses note, which complements the earthy sweetness of the whole wheat. Of course, every melty chocolate chip is a delight. I am so glad I took a detour this afternoon. However, someone get these cookies out of my kitchen!
On a side note, I think I am going to need to start my blog projects in the morning, as the days are dark and the sun is going down progressively earlier. It is 5:43 pm and I've lost my light!
Find the recipe at Orangette, or in Kim Boyce's book Good to the Grain: Baking with Whole-Grain Flours.