Sunday, September 21, 2008

Healthier Chocolate Chip Cookies

Finally a chocolate chip cookie that I can cook for Mikey. It's almost like your standard chocolate chip cookie but with Rapadura sugar instead of processed white sugar and a mix of whole wheat pastry flour and unbleached white flour instead of solely white flour. I probably could go all the way with just whole wheat pastry flour but it's hard to separate from the fluffiness of the white flour when baking. White flour has a lighter texture because it has less gluten than whole wheat flour. I mix everything into one bowl so there's minimal dishes.

1 egg
3/4 cup Rapadura sugar
1/4 teaspoon salt
1 1/2 teaspoon vanilla
1/2 cup melted butter
1/2 cup whole wheat pastry flour
1/2 cup unbleached white flour
1/2 teaspoon baking soda
1 cup semi-sweet chocolate chips

Preheat oven to 375 degrees.

Melt butter in saucepan. Mix the egg, sugar, salt, and vanilla into a bowl. Add cooled melted butter. I don't want to add hot butter because it will cook the egg. Add both flours, the baking soda, and finally the chips. Butter two cookie sheets or use parchment paper. Put about 12 cooks per sheet and cook for 15 minutes. Makes 24 cookies.

Tip: In this recipe, I use baking soda because the chocolate is the acidic ingredient that reacts with the baking soda to cause the bubbles of carbon dioxide. If I didn't have the chocolate I might have to use baking powder.


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