Because I’m sure as fk not posting anything else these days, am I?
Chocolate Cookies
Adapted from: Soft Chocolate Cookies
I’m a parent and also interested in my own health, so I have reduced the sugar from the original recipe and also swapped in whole wheat flour. I was trying to approximate Bear Paws packaged cookies, but better – no palm oil or packaging and a lot more fiber. The result is a thick cookie with a soft, brownie-like texture. The high butter ratio means they will flatten out if you don’t chill the dough very well before baking.
Makes 12-15 cookies
1/2 cup butter
1/3 cup each white sugar & brown sugar
1 egg
1 teaspoon vanilla extract
1 cup whole wheat flour (or 3/4 cup plain flour + 1/4 wheat germ)
1/4 cup cocoa powder
1/2 teaspoon soda
dash of salt
Sift together the flour, cocoa, baking soda, and salt. Cube the cold butter and beat until softened with an electric mixer. Add the sugars and beat until no lumps of butter remain. Add the egg and vanilla extract and beat well, then add dry ingredients in two batches, combining well.
Chill the dough for at least an hour, then roll into 2.5cm/1″ balls. Chill for another hour or longer before baking (I freeze the balls then bake them straight from the freezer.)
Preheat oven to 350 F. Line a baking sheet with parchment or a silicone mat. Leave space between the cookies in case they spread. Bake for 8-10 minutes, or just until edges have set and the tops are no longer pudding-like. Do not overbake–they will firm up as they cool. Leave them on the baking sheet until they are mostly cool. I don’t know how long they keep because they never last more than a few days.