CSA member Meg Whetung kindly shared two cookie recipes with us (this one, and a Whole Wheat Chocolate Chip Cookie recipe that makes delectabley un-cardboard-like cookies).
Both recipes came to her via Molly Wizenberg’s archived blog, Orangette, a delectable little corner of the internet written from Seattle (where you can also find more background on these recipes).
Meg has used our flour in this recipe with great results.
A little note: these cookies are good on the first day, but they’re best with a little age, after at least a day or two. They can be stored in an airtight container at room temperature for up to a month (as if they’ll last that long), or longer in a freezer (where there’s a chance that you’ll forget about them and discover them later, a happy surprise, instead of eating them all as they come out of the oven… ahem).
Yield: about 48 cookies
Adapted from Alice Medrich’s Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, Artisan, 2010.
Ingredients
- 2 cups (9 oz.) whole soft white (pastry) wheat flour, OR 1 cup (4.5 oz.) all-purpose flour plus 1 scant cup (4 oz.) whole wheat flour
- 14 Tbsp. (1 ¾ sticks) unsalted butter, softened
- ½ cup (3 ½ oz.) sugar
- ¼ tsp. salt
- 1 tsp. vanilla
- 1/3 cup (about 1 ¼ oz.) roasted cacao nibs
Instructions
If using the two flours, combine them in a bowl, and mix with a whisk or fork.
In a medium bowl, with a large spoon or an electric mixer, beat the butter with the sugar, salt, and vanilla until smooth and creamy but not fluffy, about 1 minute with the mixer.
Scrape down the sides
of the bowl with a spatula, and add the nibs. Beat briefly to incorporate.
Add the flour, and mix until just incorporated.
Scrape the dough into a mass in a bowl or onto a counter and, if necessary, knead it a little with your hands to make sure that the flour is completely incorporated.
Form the dough into a 12-by-2-inch log; wrap in plastic wrap and refrigerate for at least 2 hours, or overnight.
When you’re ready to bake, set racks in the upper and lower thirds of the oven, and preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
Use a sharp knife to cut the cold dough log into ¼-inch-thick slices. Place the slices at least 1 ½ inches apart on the prepared sheet pans.
Bake for 12 to 14 minutes, or until the cookies are light golden brown at the edges, rotating the pans from top to bottom and front to back halfway through the baking time.
Cool the cookies for a minute on the pans, then transfer them (with or without their parchment) to a rack to cool completely. Repeat with the remaining dough.