Monday, February 20, 2012

Best Healthier Chocolate Chip Cookies

I adapted this recipe from the NY Times best Chocolate Chip Cookie Recipe, which was adapted from Jaques Torres.
Finished Product

   Usually Valentines Day inspires me to bake something that requires food coloring and use of my sprinkle stash. (YES, I have a stash of sprinkles, I hoard them.) This year, I just couldn't get inspired to go there, but when I saw this recipe, I knew these cookies would please the potluck crowd. They were a hit, and I even made some healthy substitutions.

"The Space Ship"
Time: 45 minutes , plus at least 24 hours chilling
2 cups minus 2 tablespoons (8 1/2 ounces) Whole Wheat Pastry ( or any Pastry flour)
1 2/3 cups (8 1/2 ounces) Spelt Flour, ( any AP flour will do)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) Coconut Sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds  chopped chocolate disks or fèves, I used a combination of bittersweet, semisweet and white chocolates
  (For best results use bars or disks and chop them, NOT CHIPS, chopping the chocolate spreads it around the dough in a magical way)
Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them  Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.(you can skip this step if you wish)
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Slice and roll  mounds of dough  onto baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft,approx. 15  minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.