Doing that last brownie taste test had me thinking about chocolate chip cookies. Now there's another classic we've all tasted innumerable variations of. I'm sure you've made, eaten, and enjoyed more than a few versions. Like brownies, it's hard to pick a favorite chocolate chip cookie recipe.
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| These cookies are made with whole grain spelt flour, with dark chocolate chunks, toasted walnuts, and sea salt |
Maybe it's a good thing we can't - and don't have to - pick favorites. We crave different things at different times and our own taste preferences can change over time, too. So while I'm not prepared to name a favorite chocolate chip cookie recipe, I can tell you what I really like.
It might be a little surprising that one of my very favorite chocolate chip cookies is actually a whole wheat one. It's a recipe from Kim Boyce's Good to the Grain that I learned about via Orangette. Maybe it's my history and appreciation for digestive biscuits but I was first drawn to it by that comparison. I was also attracted to the all-whole wheat flour recipe; there's no all-purpose flour involved. Could it really be good? Long story short - it's been a favorite of ours since I first tried it and it makes frequent appearances in our cookie jar.
So I thought I'd take that whole wheat chocolate chip cookie recipe for a spin. Instead of white whole wheat flour, which is what I typically use (because it imparts just enough texture without being too heavy/overwhelming but provides all the same benefits as regular whole wheat), I substituted with spelt flour.
Spelt flour is often touted for its mild and slightly sweet flavor. It's known to be a lighter, maybe "more-agreeable" option as far as using whole grain when baking. Using it here in these cookies showcased to me the difference between spelt and the white whole wheat flour that I normally use. I'd say that, in comparison, these spelt flour cookies turned out a chocolate chip cookie a bit closer to the typical ones made with all-purpose flour. That is, it's a bit less grainy, a little milder, a teeny bit lighter than the ones I normally make with white whole wheat. In other words, I can agree with what the whole grain experts have been telling us.
I would eat these cookies any day and I really savored this batch, as I plan to do any and all future batches! That said, my husband and I both feel that we actually prefer using white whole wheat flour if we're going to be picky about it. We love that slightly more grainy, digestive biscuit-like texture to them. That might not be everyone's cup of tea so if you prefer something a bit lighter, try this spelt version.
I wanted to use really good chocolate for these cookies (I was inspired after eating a delicious one made with TCHO chocolate at Flour Bakery in Boston recently). I used Valhrona 64% dark chocolate feves, coarsely chopped for big chunky effect. I was in the mood for some nuts so I added toasted walnuts to half my batch (the little one prefers his without nuts) and then I topped the cookies with a sprinkle of sea salt.
My son ate these, telling me "mmm...they are so good with that salt". Then, true to form, the (brutally) honest little man immediately went on to say..."maybe you should use just a little less salt next time." Apparently, I had been a tad heavy-handed with the fleur de sel.
These chocolate chip cookies, whether you use spelt flour or white whole wheat flour, are really delicious. They are a sturdy cookie (great to pack for a picnic) - crisp at the edges, moist in the center, with a somewhat grainy texture and earthy flavor to it. They keep really well, stored in an airtight container, for a few days and is one of the few chocolate chip cookies I actually prefer eating at room temperature rather than warm, straight from the oven. It's low-maintenance.
Tasting chocolate chip cookies sure is fun! Please share if you have a favorite chocolate chip cookie recipe, or two! For a more traditional, soft and melty, kind of chocolate chip cookie, I love David Lebovitz's recipe.
It might be a little surprising that one of my very favorite chocolate chip cookies is actually a whole wheat one. It's a recipe from Kim Boyce's Good to the Grain that I learned about via Orangette. Maybe it's my history and appreciation for digestive biscuits but I was first drawn to it by that comparison. I was also attracted to the all-whole wheat flour recipe; there's no all-purpose flour involved. Could it really be good? Long story short - it's been a favorite of ours since I first tried it and it makes frequent appearances in our cookie jar.
So I thought I'd take that whole wheat chocolate chip cookie recipe for a spin. Instead of white whole wheat flour, which is what I typically use (because it imparts just enough texture without being too heavy/overwhelming but provides all the same benefits as regular whole wheat), I substituted with spelt flour.
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| Valhrona 64% Manjari feves, and toasted walnuts for half my batch of cookies |
I would eat these cookies any day and I really savored this batch, as I plan to do any and all future batches! That said, my husband and I both feel that we actually prefer using white whole wheat flour if we're going to be picky about it. We love that slightly more grainy, digestive biscuit-like texture to them. That might not be everyone's cup of tea so if you prefer something a bit lighter, try this spelt version.
I wanted to use really good chocolate for these cookies (I was inspired after eating a delicious one made with TCHO chocolate at Flour Bakery in Boston recently). I used Valhrona 64% dark chocolate feves, coarsely chopped for big chunky effect. I was in the mood for some nuts so I added toasted walnuts to half my batch (the little one prefers his without nuts) and then I topped the cookies with a sprinkle of sea salt.
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| I topped the cookies with sea salt before baking...just don't be too heavy-handed if you have an opinionated 8-year old, with a sensitive palate, in your house! |
These chocolate chip cookies, whether you use spelt flour or white whole wheat flour, are really delicious. They are a sturdy cookie (great to pack for a picnic) - crisp at the edges, moist in the center, with a somewhat grainy texture and earthy flavor to it. They keep really well, stored in an airtight container, for a few days and is one of the few chocolate chip cookies I actually prefer eating at room temperature rather than warm, straight from the oven. It's low-maintenance.
Tasting chocolate chip cookies sure is fun! Please share if you have a favorite chocolate chip cookie recipe, or two! For a more traditional, soft and melty, kind of chocolate chip cookie, I love David Lebovitz's recipe.
