Classic chocolate chip cookies

choco-chip

This recipe is based on Martha Stewart’s Soft and Chewy Chocolate Chip Cookies. I use a bit more flour and bake my cookies a bit longer, so they turn out crispy and chewy. I usually reduce the sugar a little in recipes, but I don’t for these cookies because I don’t like the resulting texture. The cookies need those sugar crystals for crispiness and chewiness. Adding walnuts reduces the overall sweetness of the cookies.

Baking temperature: 350 °F
Baking time: 10-14 minutes for heaping teaspoon size cookies (Mine take 13 minutes in a glass tray. Metal trays tend to bake a little faster.)

INGREDIENTS

WET
1/2 cup unsalted butter
1/4 + 1/8 tsp salt
1/4 cup white sugar (I used organic cane sugar)
1/2 cup brown sugar (I used dark brown)
1 tsp vanilla
1 large egg (if you only have medium eggs, use one egg plus 1-2 tsp of water)
1/2 tsp water (optional… I like to think that the whole grain flour likes that extra bit of water)

DRY
1 1/4 cups + 2 tbsp spelt flour
1/2 tsp baking soda
1/4 tsp cinnamon (optional)

CHOCO N NUTS
1 cup chocolate chips (I usually use semisweet. White and milk chocolate are great too.)
3/4 – 1 cup walnuts

INSTRUCTIONS

  1. Put butter in a mixing bowl and let it soften to room temperature (1-3 hours). Let egg come to room temperature as well. Leave it out for an hour or put it in a lukewarm bowl of water for 10 minutes.
  2. Cream butter, sugars and salt. Add egg, vanilla and touch of water. Beat until smooth (a fork works fine).
  3. In another bowl, mix together 1 1/4 cup of flour, baking soda and cinnamon. Sift the baking soda before adding it to the flour and mix it in well. Reserve 2 tbsp of flour for later.
  4. Stir dry ingredients into butter mixture (a wooden spoon works well). Mix until there are no more white streaks of flour. If the dough is soft enough to easily incorporate the extra 2 tbsp of flour, add it.
  5. Stir in chocolate chips and walnuts.
  6. The cookies can be baked right away, but I prefer to let them sit in the fridge for 1 to 12 hours before baking them. Whole grain flour cookies have a better texture and flavour when the flour has time to absorb moisture; also, the flour becomes easier to digest. I cover my mixing bowl with a plate and put it in the fridge.
  7. Take bowl out of fridge. If dough is too hard to scoop into cookies, leave it out for 30 minutes of so. Preheat oven to 350 °F. Scoop cookies with a teaspoon and compact them into neat, little disks with your hands. Bake until edges start to brown a little and center still looks soft (not quite cooked). After taking the cookies out of the oven, leave them on the tray for 5 to 10 minutes; they will continue cooking, their domed shape will collapse and they will get the classic chewy chocolate chip cookie look. Transfer cookies to a cool surface (plate, wire rack, etc.).
  8. If you don’t expect to eat all those cookies in four days, the dough freezes well. I pre-make the cookies and put layers of cookies in a Glasslock container, each layer separated by a sheet of parchment paper. When you get the munchies, take out a few frozen raw cookies, put them on a baking tray and pop them in your pre-heated oven. They will take 2 more minutes to bake than the non-frozen cookies.

Below are cookies I made with white chocolate disks.

white-chocolate-cookies

Raw cookies in the glass baking tray.

white-choco-2

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