As the warm aroma fills the air, you peek into the oven and wait impatiently for them to bake. Not yet cooled, you take the first crisp bite to reveal a soft, chewy center and gooey chocolate morsels. Nothing else seems to matter as you savor every crumb of your beloved chocolate chip cookie.
The traditional chocolate chip cookie is the standard, the classic, the cookie of all cookies. Well, the perfect accompaniment to a glass of cold milk, just got a make over!
I have been experimenting in the kitchen with integrating healthier ingredients into my baking. These Super Cookies are a nutritional twist on the original. They include whole wheat flour, raw sugar, oats, dark chocolate, and flaxseed…yes, don’t reread that, it was flaxseed!
What is the flavor of flaxseed anyway? Kind of nutty. Seedy I suppose. This ultimate super food doesn’t disrupt the flavor of the cookie at all. It’s kind of like the idea of sneaking vegetables into your kid’s food by disguising them with other flavors. Whatever works, right?
Not to my un-liking, I have eaten many types of chocolate chip cookies. I like to think of myself as sort of a chocolate chip cookie connoisseur. I can proudly say that these super cookies have my favorite kind of cookie texture – crisp on the outside and soft and chewy on the inside.
I have been experimenting with a few other “better for you” baking recipes. More to come soon! In the meantime, I hope you enjoy these cookies…I sure did!
Super Cookie Recipe
- 1 1/2 cups whole wheat pastry flour
- 1 cup quick cooking oats
- 1/4 cup flaxseed, finely ground in a spice grinder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup natural cane sugar (sugar in the raw)
- 3/4 cup brown sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips
- Preheat the oven to 350ºF and line two baking sheets with parchment paper.
- In a medium size bowl, mix together the flour, oats, flaxseed, baking soda, salt, and cinnamon. Set aside.
- In an electric mixer fitted with a paddle attachment, on medium high-speed, cream together the butter and sugar until light and fluffy, about 4 minutes. Beat in the eggs one at a time, incorporating each before adding in the next. Beat in the vanilla. Reduce speed to low and add in the flour mixture and beat until just combined. Stir in the chocolate chips.
- Drop large tablespoons of dough onto the baking sheets, about 2 inches apart. Bake until golden brown, 10-12 minutes. Let the cookies cool on the baking sheets for 3 minutes and then transfer to a wire rack to cool completely.
Makes about 32 cookies
Recipe adapted from Food Network Magazine Jan/Feb 2012