Posted: 11/24/2008 4:23:43 PM EDT
Mrs. Feral has been making this one for a few times now.......very tasty.
This is definitely a recipe where you don't miss the standard white flour. Classic Crunchy Chocolate Chip Cookies 1/4 cup (1/2 stick, 2 ounces) butter 1/2 cup vegetable oil 3/4 cup granulated sugar 3/4 cup brown sugar, firmly packed 2 teaspoons vanilla extract 3/4 teaspoon salt 1 tablespoon cider vinegar 1 large egg 1/2 teaspoon baking soda 1/2 teaspoon baking powder 2 cup King Arthur white whole wheat flour 2 2/3s cups (16 ounces) semisweet chocolate chips (This is overkill. Twelve ounces is plenty.) Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets. In a large bowl, beat together the butter, oil, sugars, vanilla, and salt till smooth. Beat in the vinegar, egg, baking soda, and baking powder. Stir in the whole wheat flour, then the chocolate chips. The dough will appear oily, and because of the quantity of chocolate chips, it won't be completely cohesive; that's OK. Drop the dough, by tablespoonfuls, onto the prepared baking sheets. Bake for 14 to 15 minutes, until the cookies are an even golden brown. Remove from the oven, and allow to cool for 5 minutes before transferring to a rack to cool completely. Yield: 40 cookies. http://www.kingarthurflour.com/shop/RecipeDisplay?RID=1155057786454––this link has a modified version. The recipe above is taken from the back of a bag of King Arthur white whole wheat flour. 
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Quoted:
 Agreed. We order a lot of stuff from King Arthur Flour. They have great flour and mixes. One of the best things we get from them in a mix to make our own granola bars. FYI, after you make a small order, get on their email list and look for the deals with free shipping. Last month we ordered 75 pounds of flour and got free shipping. R. |
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Quoted:
this recipe says crunchy; do you or anybody else know how to make them soft and chewy gooey? Mrs. Feral bakes these for 14 minutes and I can't say they really come out "crunchy." I don't like crunchy cookies much and I find these pretty acceptable.
In general, Mrs. Feral says you can experiment with replacing some of the sugar with corn syrup.....maybe 1/4 cup (or less) to start. Try the recipe as is first though.....I think you'll be pleased with it. |