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A challenge came from taking a very popular cookie and spinning it enough to be healthier without losing its initial ‘perfection’ to Cook’s Illustrated ‘Perfect Chocolate Chip cookie’.
For a dedicated post...refer to:
http://www.foodessa.com/2011/11/autumn-inspired-cookie-jar-3-recipes.html
Ingredients
- . > (American / Metric measures) <
- . 1/2 cup /1 stick (120ml) unsalted butter, separated in two
- . 1/4 cup (55g) granulated sugar
- . 1/2 cup (100g) fresh, brown sugar, packed
- . 1 tsp. (5ml) salt
- . 2 tsp. (10ml) vanilla extract
- . 1/4 cup (60ml) unsweetened applesauce
- . 1 large egg
- . 1 large egg yolk
- . 1-3/4 cup (225g) âwhiteâ Whole Wheat flour
- . 1/2 tsp. (2.5ml) baking soda
- . 1 cup (180g) premium, bittersweet (65%) chocolate chips
- . 1/2 cup (60g) walnuts, coarsely chopped
Directions
- . Pre-heat oven to 375F/190C/Gas5. Position rack in the center of the oven. Prepare two large baking sheets to be lined with parchment paper.
- . In a small pot, melt half the amount of butter on medium-high heat. Swirl the butter constantly until it becomes golden brown and develops a nutty aroma. Remove the pot from the heat.
- . In a large heatproof bowl, pour the browned butter as well as the remaining butter that was reserved initially. Once the butter mixture is blended, add the sugars, salt, vanilla and applesauce. With a strong hand whisk, blend everything until fully incorporated. Both the egg and the extra yolk can now be whisked into the mix until it becomes smooth. Let this rest for about 3 minutes and then whisk again for about 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
- . Afterwards, using a strong spatula, add the flour and baking soda gradually. Fold and stir for about one minute until everything is well combined. Lastly, the chocolate and nuts can be added and folded in.
- ...BAKING: (one tray at the time) Note about baking and rotation: halfway during the baking time, the cookie sheet needs to be rotated. The cookie edges will have begun to turn golden, while the centers remain reasonably soft. This turned out to be the best method for these specific cookies.
- ...for 16 large size cookies: Divide cookie dough by using a regular ice-cream scoop and measuring out flat before scooping out onto the cookie sheet. Place 8 balls per baking sheet and space them about 2 inches (5cm) apart. Baking time: No more than 12 minutes total.
- ...for 32 standard size cookies: Divide cookie dough by using a small ice-cream scoop and measuring out flat before scooping out. If you donât have a smaller sized ice-cream scoop, divide dough ball again and lightly round out before placing onto the cookie sheet. Place 16 balls per baking sheet and space them about 1 inch (2.5cm) apart. Baking time: No more than 10 minutes total.
- . Transfer cookies to a wire rack to cool. Afterwards, the cookies can either be stored in an airtight container for about a week or frozen in batches within the parchment papers which were used for baking. Slip into a freezer bag and use within three months. Lightly re-heating the cookies will bring out the freshness and the re-living of the baking aroma once more.
- . Happy baking and flavourful wishes...FOODESSA.com
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