Friday, April 8, 2011

Double Duty Chocolate Chip and Raisin Cookie (whole wheat) Recipe

The texture of these cookies is a bit cakey. They are soft but not chewy. I made a small batch of dough and divided in half to make two different kinds of cookies. I used both all purpose and whole wheat flour.

Raisin on the left, chocolate chip on the right.

Balls of cookie dough. And yes, I eat it raw.

Flattened a little before going in the oven.

34 cookies

1/2 cup butter, softened
1/2 cup sugar
1 large egg
1 tablespoon vanilla
3/4 cup all purpose flour
1/2 cup whole wheat flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chocolate chips
1/2 cup raisins

Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

In a bowl, beat butter and sugar until fluffy. I used a whisk but you can use an electric mixer if you're feeling lazy. Whisk in egg and vanilla. The mixture should still be fluffy. Mix the dry ingredients and stir them into the wet ingredients with a wooden spoon until well combined. Divide the batter into two bowls. Add chocolate chips to one bowl and raisins to the other.

Using a small cookie scoop drop balls of dough a few inches apart onto the prepared cookie sheet. Flatten them slightly with your fingers. Bake one notch up from the centre of the oven for 8-10 minutes or until bottoms are golden. Try not to burn them. Remove from oven and let cool on cookie sheets for a minute or two before transferring to wire racks. Repeat for remaining dough.


Tips: I used raisins and chocolate chips but the possibilties are endless. You could use different flavours of chocolate chips, dried fruits, coconut or nuts instead. If you don't have a cookie scoop, a heaping tablespoon of dough will do the trick.

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