Today I bring you cookies–my take on the iconic American chocolate chip cookie. That cookie that suits any kind of day, weather, season, mindset, or emotion. But this cookie is by no means the traditional margarine and beet sugar laden sweet treat that tastes rather… artificial. This cookie, however, is a holistic cookie, whose every ingredient plays a key role to its flavour and texture.
I worked over several months to develop this recipe, and baked countless dozens of trial cookies (though I doubt that my family minded too much). My goal was a moist, wholesome cookie. The outcome was a moist, wholesome cookie. They have delightfully crisp edges when fresh from the oven, and become increasingly rich in flavour and texture as the days pass.
This cookie consists of some of my favorite drop cookie elements–beurre noisette, beans (surprise, surprise), unrefined cane sugar, and whole grain flours. In addition, the traditional semi-sweet chocolate chips have moved out to make room for more sophisticated bittersweet chocolate chips.
The trio of flours in this cookie also aids to give it a hearty yet indulgent feel. Whole wheat flour is the base. Alone, whole wheat flour can impart a dry, brick-like density to baked goods, but the addition of whole grain oat flour and whole grain spelt flour helps to counteract this. Oat flour aids in giving a slight delicacy to the cookies; spelt flour helps to add extra moisture. For a more special cookie, the whole wheat flour could be subbed with an equal part of whole wheat pastry flour or white whole wheat flour. Either way, the outcome is delicious.
Spelt Chocolate Chip Cookies
Directions on browning butter are here (https://happyspinach.wordpress.com/2012/08/17/something-delicious/)
250 grams great northern beans, pureed smooth
120 grams unsalted butter, browned and cooled slightly (see above)
200 grams unrefined cane sugar
85 grams muscavado sugar
1 teaspoon pure vanilla extract
2 large eggs
70 grams oat flour
85 grams spelt flour
140 grams whole wheat flour
100 grams whole-grain rolled oats
1 teaspoon salt
1 teaspoon baking soda
135 grams bittersweet chocolate chips or chunks
In the large bowl of a stand mixer fitted with a paddle attachment, dump in the beans and unrefined cane sugar. Beat on medium speed until thick and creamy, about 3 minutes. Add in the muscavado sugar and browned butter and beat until pale and fluffy, about 5 minutes. Beat in the vanilla and the eggs, one at a time, beating 1 minute after each addition.
While the beans and such are beating, weigh out your flours, oats, soda, and salt in a separate bowl. Mix together well with a whisk to throughly combine.
Once your butter and bean base has finished whipping, dump in all of the dry ingredients. Turn on low speed and mix until just combined. Stir in the chocolate by hand and store in the fridge to chill up for about 30-40 minutes.
While your dough is chilling, preheat your oven to 375 F. Arrange the racks so they are in the center and upper third of your oven. Line two baking sheets with parchment paper and set aside.
When you are ready to bake, drop rounded tablespoons of dough onto your sheets, spaced about 2-3 inches apart. Bake for 8-10 minutes, turning once. Let the cookies cool on the baking sheets for 2 minutes before transferring them to cooling racks to cool completely. Store the cookies in an airtight container for up to 1 week.
Makes 24-30 cookies