Monday 31 December 2012

Chocolate Chunk Cookies with Almonds

I've been blogging  for more than half a year now, and this is the second  cookie  recipe that I'm posting. It's not that I do not like cookies, I really do and I would eat them by the dozens! That is the real problem - so I try not to make cookies unless it healthier by my definition and is made of ingredients which the kids like so that I can share the calories with the little ones who can actually afford it. Here's a cookie recipe from Martha Stewart that actually fits my bill of that perfect cookie - wholemeal flour, oats, nuts and oil (no butter!) - and filled with chocolate.

This is one of those cookies that's chewy, crunchy (because of the nuts), and chocolate-y all at the same time. I made half the recipe (2 dozens) twice, and they were gone in a jiffy. Got to stop making these for now, as even healthier cookies have calories!

Can't believe 2012 is almost gone. Wishing you all a very Happy New Year and I look forward to baking/cooking along side all of you next year :)

Chocolate Chunk Cookies with Almonds (4 dozens)
Recipe from Martha Steward's 
Whole Living

  • 1 cup whole-wheat flour, spooned and leveled
  • 1 cup unbleached all-purpose flour, spooned and leveled
  • 1/2 cup oat flour, spooned and leveled (I blended 1/2 cup rolled oats till fine)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 1/2 cup brown-rice syrup (I replaced with maple syrup)
  • 1/2 cup granulated sugar (I reduced to slightly more than 1/4 cup)
  • 1 large egg
  • 1 tablespoon water
  • 1 1/2 teaspoons pure vanilla extract
  • 7 ounces bittersweet chocolate (70 percent cacao), coarsely chopped
  • 1 cup natural almonds, toasted and coarsely chopped
  • In a medium bowl, whisk together the flours, baking soda, and salt.
  • In a large bowl, whisk together the oil, rice syrup, sugar, egg, water, and vanilla until completely blended. Stir the dry ingredients into the wet ingredients; fold in the chocolate and nuts. Cover and refrigerate for at least one hour or as long as overnight.
  • Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper. Scoop the dough by rounded tablespoons onto the baking sheets, spacing them 2 inches apart. Bake until light golden brown, 10 to 13 minutes, rotating the sheets halfway through.
  • Cool cookies on the baking sheets for 5 minutes, then transfer to a rack to cool completely. Repeat with the remaining dough.
Cook's Note: Chill the dough thoroughly; overnight lends a tender texture and mellow flavor, but an hour or so will do.

This post is linked to the blog hop event, Cook like a Star, organised Bake for Happy Kids, Baby Sumo from Eat your heart out and Riceball from Riceball Eats.

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