Next up for the baking challenge…COOKIES!
I am loving the recipes so far for the King Arthur Flour’s Bake the Bag.
This weekend I completed Week 2 in the series: Soft Chocolate Chip Cookies.
I was a little skeptical using wheat flour as it makes the texture of things grainy but I have to tell you that these are the softest cookies I have ever made. AND they stayed soft 2 weeks later (in a zip lock bag)!
I think I am doing to do a taste test at work to see which cookie wins out. The wheat flour recipe or the white flour recipe. You really can’t taste much of a difference but there is a definitely texture difference. This cookie is crispy on the outside but super chewy on the inside.
I actually like this recipe compared to the toll house recipe and it’s made with wheat flour. Delish!
I will definitely make this recipe again, with the wheat flour and all.
Makes about 32-36 cookies.
- 6 tablespoons unsalted butter
- 1/3 cup granulated sugar
- 1/2 cup light brown sugar
- 3 tablespoons honey
- 2 teaspoons vanilla extract
- 1/2 teaspoon espresso powder
- 1/4 teaspoon butter-rum extract
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon cider vinegar
- 1 large egg
- 2 cups King Arthur White Whole Wheat Flour
- 1 cup semi-sweet chocolate chips
- 1 2/3 cups of mini chocolate chips
- Preheat the oven to 350°F. Use a Silpat or line with parchment, two baking sheets.
- In a large bowl, beat together the butter, sugars, honey, vanilla, espresso powder, butter-rum flavor, salt, baking powder, and baking soda until smooth.
- Beat in the vinegar and egg.
- Measure flour by gently spooning it into a cup, then sweeping off any excess.
- Stir the flour into the cookie dough, then the chocolate chips, mixing just until combined.
- Use desired cookie scoop to drop onto the prepared baking sheets.
- Bake the cookies for 10 to 11 minutes (9 to 10 minutes for smaller cookies), until their bottoms are barely starting to brown.
- Remove the cookies from the oven, and allow them to cool for 10 minutes before transferring them to a rack to cool completely.
- Store cookies, well wrapped in plastic, at room temperature for several days; freeze for longer storage.
Here is a link to the original recipe: KAF Soft Chocolate Chip Cookies that has lots of baking tips to help make it perfect!
I can’t wait to find out what next week’s recipe brings!