Tuesday, June 24, 2014

Whole Wheat Dark Chocolate Chip Cookies (To press or not press? That is the question)


If you have been following this blog at all (even within the past couple of weeks) you know that I am always trying to make unhealthy things semi good for you. I always think there's a preconceived notion that just because I am a pescatarian and I try to eat 'healthy' people think I sit around all day eating celery sticks. Not true. I crave things just like everyone else, dark chocolate, cheesecakes, and pie are just a couple of my weaknesses. Since I don't want to deprive myself (because let's face it, that never works out in the end) I make those 'unhealthy' decadent desires with a bit of a twist.

If you're gonna eat cookies, I think it's muuuuchhh better to at least make them yourself instead of buying the store brand. You'll have fun doing it, plus you have an all access pass to the cookie dough covered spoon. You might remember THESE cookies I made with oats and a can of beans (hey, don't knock it until you try it) I decided to take a more...familiar approach with these cookies. I always replace a little less than half the amount of flour with whole wheat flour and I replaced the butter with sour cream (you could use Greek yogurt as well). These changes might seem small but they cut back a significant amount of calories while adding fiber and they have that crispy, melt in your mouth texture a chocolate chip cookie should have.


This brings me to my next topic which is whether you should press down your cookies. I have always been curious as to how this step effects the size/shape/texture of the product. As you can see here the cookie on the left was the one that wasn't pressed. It's was more dense and cake-like in texture than the thinner, more crispy pressed down cookie. As whether you should press these bad boys? Well, that power lies in your hands.


Whole Wheat Dark Chocolate Chip Cookies

1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 cup reduced fat sour cream
1/2 cup shortening
1 1/2 cups firmly packed brown sugar
2 tsp vanilla
2 large eggs
1 (12 ounce) package semi-sweet chocolate chips
1 cup chopped nuts (optional)

Directions:

1.Preheat oven to 375 degrees F. Grease cookies sheets and set aside.

2.Mix flours, baking soda, and salt in a small bowl. In another bowl, beat butter and shortening until creamy.Add sugar and vanilla and beat with a mixer on medium speed until well blended.

3.Beat in eggs, one at a time, mixing well. Add flour mixture, and beat slowly to incorporate, then beat to blend well.Stir in chocolate chips and nuts.

4.Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets. Bake in until edges of cookies are brown but an area about 1 inch wide in the center is still pale, about 10 minutes.

5.Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula.Serve warm or cool.


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