I was first drawn to this recipe because it used whole wheat flours and very little sugar. I also knew I could modify it to use what I already had at home and to make it a little easier in the preparation. The final product was divine. These cookies are dense, chocolately and yet not overly sweet. They are rich in the middle, almost like biting into chocolate fudge. I think my improvements were worth the effort.
You need:
1 stick unsalted butter, room temperature
1/2 c. brown sugar
1/2 c. coconut sugar
1 egg, room temperature
1/2 tsp. vanilla
1/2 c. whole wheat flour
1/2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. unsweetened cocoa powder
1 c. old fashioned oats
6 oz. dark chocolate chips
In the bowl of a mixer, cream butter and sugars. Add eggs and vanilla. Mix in flours, baking powder, baking soda, salt, and cocoa powder. Fold in oats and chocolate chips. Drop by tablespoons on parchment-lined baking sheet. Bake 11 1/2 minutes at 350.
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