SEEDED CHOCOLATE CHIP COOKIES
When I make chocolate-chip cookies, I always use a recipe from the pastry chef Sherry Yard, with whom I wrote two cookbooks, as my touchstone. It doesn't matter whether or not I'm adding ingredients like nuts and seeds, or using different types of flours. I always use a quality dark chocolate (70 percent or higher), and I cut it into chunks the way she does. I don't skimp on quantity when it comes to the chocolate, but in this adaptation I've reduced the sugar by 25 percent and thrown in a good measure of rolled oats, sunflower seeds, chia seeds and pumpkin seeds. I've made these cookies using half whole-wheat flour and using all unbleached all-purpose flour, and I prefer the whole-wheat version - and not just because it's healthier. I love the nutty flavor of the flour, which complements the nutty flavor of the seeds. You would think that adding wholesome ingredients like oats and seeds to a classic chocolate-chip cookie would result in something weighty, vintage 1970s, but on the contrary, the oats and seeds stretch the dough and make the cookies lighter than all-flour cookies. Bake them until they're nice and dark on the bottom, and when you rotate the trays halfway through, tap them on the oven racks to get the cookies to flatten a bit. The end result is a crisp cookie with no shortage of melting chocolate chunks.
Provided by Martha Rose Shulman
Categories dessert
Time 45m
Yield About 4 dozen cookies
Number Of Ingredients 14
Steps:
- Sift together flours and baking soda and set aside. In bowl of a standing mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of the bowl and paddle. Add organic sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is lump free, about 1 minute. Stop mixer and scrape down sides of the bowl and the paddle.
- Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not overbeat. Scrape down sides of the bowl and paddle.
- On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add seeds, oats and chocolate chunks and mix in.
- Heat oven to 350 degrees with racks adjusted to the lower third and middle of the oven. Line two baking sheets with parchment paper. Spoon dough by heaped teaspoons (or use a 1-inch scoop) 2 inches apart onto prepared baking sheets.
- Bake 14 to 15 minutes, until lightly browned, rotating baking sheets from top to bottom and from front to back halfway through the baking. Remove from oven and slide parchment off the baking sheet and onto a work surface. Allow cookies to cool for at least 10 minutes before serving, or for at least 20 minutes before storing in an airtight container. Cookies will keep for three days at room temperature.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 30 milligrams, Sugar 5 grams, TransFat 0 grams
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Amber Browne
[email protected]I'm not sure what I did wrong, but my cookies turned out flat and greasy.
Sophia Ollis
[email protected]I was disappointed with these cookies. They were dry and crumbly.
Tipu Tip Tipu
[email protected]These cookies are a bit too sweet for my taste, but I think I might try reducing the amount of sugar next time.
NEED_CHICKEN GG
[email protected]I'm not a baker, but these cookies were so easy to make. I'm definitely going to try more recipes from this website.
Qasim Jaspal
[email protected]These cookies are a great way to get kids involved in the kitchen. My kids love helping me measure the ingredients and mix the dough.
Malinga Myk
[email protected]I love how customizable this recipe is. I've tried it with different types of seeds and chocolate chips, and it's always delicious.
CrazyGaming_93
[email protected]These cookies are so good, I can't stop eating them!
Touhid Mobarok
[email protected]I've made these cookies several times now, and they're always a hit. They're perfect for parties and potlucks.
Rebecca Hise
[email protected]These cookies are a great make-ahead snack. I love to freeze them and then pop them in the oven when I need a quick treat.
Qabis Naseer
[email protected]I'm so glad I found this recipe! These cookies are a new family favorite.
Ashish Bam
[email protected]These cookies are the perfect balance of sweet and salty. I love the combination of chocolate chips and seeds.
Ehtisham Khan
[email protected]I'm not a big fan of chocolate chip cookies, but these ones are amazing! The seeds add a nice crunch and flavor.
Cyndi Schesny
[email protected]These cookies are a great way to use up leftover seeds.
Meiyolanda Jacobs
[email protected]Yum! These cookies are perfect for a sweet treat.
Pascaline Itemba
[email protected]5 stars! These cookies are delicious and addictive. I highly recommend them.
Don White
[email protected]These cookies are so easy to make, and they always turn out perfectly. I love that I can customize them with different types of seeds and chocolate chips.
Rupsa Chakma
[email protected]I love that these cookies are made with wholesome ingredients. The seeds add a nice nutritional boost, and the chocolate chips make them irresistible.
High Sencer
[email protected]These cookies were a hit with my family! They're soft, chewy, and chocolatey, with a nice crunch from the seeds. I'll definitely be making them again.