I mentioned in my last post that Bon Appetit has some whole grain recipes in this months issue. This is good news for me because I love to bake but I really want to start adding ingredients that are a little more wholesome and perhaps have some health benefits without tasting like cardboard.
Flour is a good way to change a baking recipe for the better. I find whole wheat flour to be nuttier and more filling, so not only does the baked good taste richer, it also only takes one serving to fill you up. The problem is in the density of whole wheat flour. After all, no one makes a chiffon cake out of whole wheat flour. It is heavy stuff! Every time I add it to cookies or muffins, I end up with a heavy product and the texture is not quite where it should be.
After looking over this cookie recipe, though, I noticed that the butter is melted before hand which definitely makes for a chewier cookie. The hope was not to have a "healthy" tasting cookie but a yummy, chewy cookie that no one would take a bite and say "these are different". That is rarely ever a good response.
The cookies have virtually no difference from any other chocolate chip cookie recipe I have made except for the 3 cups of whole wheat flour. The marshmallows and chips are still there, as is the sugar but you get the added flavor and benefit of a whole grain. So maybe this is a bit of a stretch in the grand scheme of healthy eating ... but I never said this cookie was for dieters!
I also cannot, in all honesty, say these would easily replace my beloved chocolate chip cookie recipe. The end result was almost like a bran muffin top. Cakey like a muffin but the ingredients of a cookie. Make sense? Don't get me wrong, they were delicious but just not what I was expecting at all. The marshmallows exploded a bit in the cookies, leaving gooey carmelized puddles and I used milk chocolate chips for creaminess although the regular semi-sweet or dark chocolate chips would go really well with the nutty flavor. I omitted the nuts, as usual, because Josh hates nuts in his cookies, and I don't think I would recommend using them anyway now that I know these taste more like muffins. I think the crunch would detract from the finished product.
So try them out and see what you think. Don't think healthier, think heartier.
Picture coming tomorrow!
Whole Wheat S'more Cookies
Bon Appetit, February 2008
3c. whole wheat flour
1 1/2c. packed brown sugar
1/2t. baking soda
2 large eggs
1 T. molasses
1 1/2t. vanilla
1/2c. butter, melted
1 1/2c. milk chocolate chips
1 c. mini marshmallows
3/4c. coarsely chopped walnuts
Preheat oven to 35o. Line 3 large baking sheets with parchment paper.
Whisk flour, sugar, salt and baking soda in a large bowl.
Whisk eggs, buttermilk, molasses, and vanilla extract in medium bowl. Whisk in butter.
Add egg mixture to dry ingredients, stirring until dough is evenly moistened.
Stir in chocolate chips, marshmallows and nuts.
Drop cookie dough by rounded tablespoonfuls onto prepared sheets, spacing about 3 inches apart (about 12 cookies per sheet). Bake cookies, 1 sheet at a time, until golden brown, dry to touch, but still slightly soft, about 15 minutes.
Let cookies cool on sheets 10 minutes. Transfer cookies to racks and cool (cookies will firm up).
Can be made two days ahead.