I’ve been trying to perfect this cookie for the past week and finally got it right. At the end of the day, it’s just a chocolate chip cookie, but I think it’s a really good chocolate chip cookie and a little different.
The cookie that inspired this one was from Kim Boyce’s book, Good to the Grain. Hers is made with 100% whole wheat flour and delicious if you really like the flavor of wheat. I do, but I wanted to try a more subtle wheat flavor and mixed things up a bit. As for the toffee, it was a last minute attempt to use some post-Halloween Heath Bars. If you leave it out you’ll still get a great cookie. What I wouldn’t leave out are the nuts, because they offset the flavor sweetness of the cookie and add more flavor. For the chocolate, I made a version with extra dark chocolate chips and another with chopped Callebaut (a splurge!). The cookies made with chocolate chips spread less, which is usually the case. Plus, I think I was able to pack more chocolate into the cookie by using chips.
- 8 tablespoons unsalted butter, cool room temperature
- 1/3 cup tightly packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg, cold
- 1 teaspoon vanilla bean paste or vanilla extract
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt (e.g. Morton Kosher, measures like table)
- 3/4 cup (3.4 ounces) all-purpose flour
- 2/3 cup (3.1 ounces) Hodgson Mill Whole Wheat Flour or “Graham Flour”
- 1 1/3 cup extra dark chocolate chips (Guittard)**
- 6 miniature Heath Bars, chopped
- 2/3 cup toasted and chopped pecans or walnuts
- Don’t preheat the oven quite yet because this dough is better after it’s been chilled. You can bake it right away, but the cookies spread a bit more.
- In a large mixing bowl, beat the butter with an electric mixer on medium speed. Beat in both sugars until well mixed. Scrape sides of bowl and beat in the egg and vanilla. When egg is blended, beat in the baking powder, baking soda, and salt.
- By hand, stir in the flour. When flour is incorporated, stir in the chocolate chips, Heath Bars (if using) and toasted nuts.
- Using a generously heaping tablespoon, scoop up large mounds and arrange them on a foil lined plate. Cover with plastic wrap and chill for 8 hours or overnight.
- Preheat oven to 350 degrees F. Line two baking sheets with regular (as opposed to nonstick or parchment) foil.
- Arrange mounds of dough about 3 inches apart on baking sheets. Press tops down slightly to level with the edges.
- Bake on center rack for about 15 minute or until cookies appear set and edges have browned somewhat
- Let cookies cool on baking sheet for about 4 minutes, then transfer to a wire rack to cool completely.
{ 7 comments… read them below or add one }
Hi,
Baking cookies is the perfect way to get through chemo and the nurses love the treats!
Just received 2 copies of your new book yesterday after coming home from the hospital after having a double masectomy. Reading your book will be the perfect way to help me heal quickly!
P.S. the second book is a Christmas gift for a budding young cookie baker.
Classics are always the best!
These look very interesting, Anna. I am always on the lookout for ww cookies that taste like a traditional cookie. And I just ordered your book about an hour ago-can’t wait and congratulations!
Sandra, best wishes for a speedy recovery. I’m sure you will be making a long list of Anna’s recipes to bake as soon as you feel well.
Darlene thanks so much for your kind words!
That sounds amazing.
What a fantastic website.
Healthier CCC are rather evil, wouldn’t you say?? Less guilt means eating more!!
Thanks for the idea to put WWF into a CCC.
To Sandra: Wishing you a speedy and pain-free recovery!