Yid.Dish: Whole Grain Chocolate Chip Cookies

By Leah Koenig

Published December 22, 2008.

From Myra Kornfeld’s The Healthy Hedonist

½ cup softened unsalted butter or 7 tablespoons coconut oil

¾ cup maple sugar, sucanat or evaporated cane sugar

1 egg (or egg substitute for vegans)

1 ½ cups whole wheat pastry flour or whole grain spelt flour for wheat-free

½ teaspoon baking soda

Pinch of salt

1 cup semisweet chocolate chips

Preheat the oven to 350. Line two baking sheets with parchment paper or Silpats. Using a stand mixer fitted with the paddle, or a hand-held mixer, cream the butter and sugar together on medium speed until fluffy, about 5 minutes. Beat in the egg and vanilla until smooth, and mix for another minute or so.

In a separate bowl, sift the flour, baking soda and salt together. Mix the flour mixture into the batter, one third at a time, until completely moistened. Fold in the chocolate chips.

Tear off walnut sized chunks of the dough and place them 2 inches apart on the baking sheets. Flatten the cookies with a quick whack, using the bottom of a jar or the palm of your hand. Bake, rotating the cookie sheet once, until the bottoms of the cookies are golden brown, 14 to 16 minutes. Transfer the cookies to a wire rack and allow them to cool. Store at room temperature, covered for up to a week.



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