Whole Wheat Dark Chocolate Chip Cookies

Hey ya’ll!

I am finally updating! This past weekend I made some whole wheat dark chocolate chip cookies for my relatives who came to visit from down under (Australia). I’ve made these before and were a great hit, so why not make them again. These cookies are SUPER yummy (I could eat 4-5 in one sitting)! The recipe calls for whole wheat flour which gives the cookie a nutty taste without the nuts. I’m sorry for the lack of pictures on this update, but I find it hard for me to bake and take photos at the same time. I’ll be working on it!

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Salty Dark Chocolate Whole Wheat Chocolate Chip Cookies

Recipe Via: A Cozy Kitchen

Print this recipe!

2 cups whole wheat pastry flour
1 2/3 cup bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp sea salt
1 1/4 cups unsalted butter
1 1/4 cup light brown sugar
1 cup, plus 2 tablespoons, granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
16 ounces chopped dark chocolate (at least 60% cacao content)
Sea salt for garnish

1. Sift whole wheat pastry flour, bread flour, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.

4. Scoop 6 2-ounce mounds of dough (the size of a golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 15 to 18 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat them .

Steph Notes:

Some tweaks that I made to the recipe:

  1. I chose not to use chopped dark chocolate, I just purchased the Ghirardelli Dark Chocolate Chips & Andes Mint Chocolate pieces. Before mixing the chips in, I divided the dough in half and added the Ghirardelli Chips into one bowl dough and the other half I added the Andes Mint Chocolate pieces. The Andes Mint cookies were a hit! The perfect amount of mint! Definitely try it if you have some laying around.
  2. I only refrigerated the dough for 2 hours. Only because I am super impatient and couldn’t wait to eat the cookies. The one problem I had was that the dough definitely didn’t come together as easily, so I had to shape the cookies with my hands rather than using my cookie dough scooper, so you should definitely wait a little longer. I also made the cookies into smaller sizes rather than the suggested golf ball sized cookies.

PS: I got too excited about baking the cookies and forgot to sprinkle the sea salt on top of the dark chocolate cookies. OOPS! Came out perfect nonetheless!

Happy Baking!

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Pumpkin Spice Bagels

I decided to be a bit adventurous the other day and attempt to make bagels! Pumpkin Spice Bagels to be exact! I usually stay away from recipes that have yeast in it, only because I’m far too impatient to wait for the dough to rise. This recipe only took about 2.5 hrs, and it made the entire kitchen smell like Thanksgiving! And who doesn’t like Thanksgiving?!

Step 1: Activate the yeast! Pour the warm water into a large bowl, mix in the brown sugar and yeast and stir. Let it sit for 3-5 min and let the sugar and yeast get happy.

Step 2: Add 2 cups of flour, pumpkin, pumpkin spice, cinnamon, and salt into the yeast and brown sugar mixture. Combine well until a sticky dough forms.

Step 3: Time to get your hands dirty! Add another cup of flour into the sticky dough and begin to knead the dough. Knead, knead, knead until all the flour is incorporated into the dough (my hands were completely covered with super sticky dough, refer to the tip below!)

TIP! Coat your hands with olive oil or cooking spray before kneading the dough to avoid sticky fingers! (wish I had known this tip before getting dough all over the place)

Step 4: Move the dough onto a clean lightly floured surface. Add the last 1/2 cup of flour into the dough and continue to knead until the dough becomes smooth elastic texture, if it is still too sticky, add a little bit more flour.

Step 5: Transfer the dough into a oiled bowl and cover with saran wrap. Place the dough in a warm place for about 1 hr, until it doubles in size.

TIP! I couldn’t find a warm enough place to place the dough, so I heated up a large pot on the stove, just enough so that the pot is warm to touch. I placed the bowl of dough over the pot, and covered it with a towel for an hour. (works great!)

Step 6: After the dough has doubled in size, punch down the dough and divide the dough into 12 even balls. Use your thumb to make a 2 inch hole in the middle of the ball of dough and stretch until it is even all around (doesn’t have to be perfect!). Place on a baking pan lined with parchment paper or you can grease it with cooking spray. Cover them up for about 15-20  min to let them rise.

Step 7: Preheat the oven to 400F and coat a baking pan with cooking spray. Take a large pot and fill 2/3 full with water and bring to a boil.

Step 8: Once the water is at a boil, drop 2 bagels at a time into the pot.  Let the bagel sit in the boiling water for about 45 secs, flip and do the same to the other side. Remove the bagel with a slotted spoon and place on a paper towel and pat dry. Immediately transfer the bagel onto your greased baking pan. Brush your egg wash over each bagel and you’re ready to bake!

Bake the bagels for about 15-20 min or until they turn golden brown.

Be proud of yourself, you’ve just made your own Pumpkin Spice Bagel!

Recipe Via: Ambitious Kitchen

She also has an amazing honey cinnamon butter recipe (super simple!)

Ingredients
  • 1 cup of warm water (110° to 115°)
  • 2 teaspoons yeast
  • ⅔ cup canned pumpkin
  • ⅓ cup dark brown sugar
  • 3½ cups of bread flour + more if necessary
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • Olive oil
  • 1 egg, slightly beaten
  • For Cinnamon-Honey Butter:
  • ½ cup butter (1 stick), softened
  • ¼ cup honey
  • ½ teaspoon cinnamon
Instructions
  1. Place warm water in a large bowl and add yeast and brown sugar. Stir and let sit for about 3-5 minutes. Add in pumpkin, spices, salt, and 2 cups of bread flour and begin to stir together to form a soft, sticky dough.
  2. Transfer the sticky dough to a lightly floured surface and add in another cup of flour and begin to knead dough by hand until all of the flour is absorbed. Add in another ½ cup of flour and knead again until all of the dough is absorbed. Knead dough for about 8 minutes. The dough should not be sticky, but smooth and elastic.
  3. Place dough in a bowl coated with oil, and cover the top allowing it to rise in a warm place until dough doubles in size, about 1 hour.
  4. After an hour, punch down the dough and shape into 12 balls. Roll each dough ball into a rope, about 8 inches long. Wrap the dough around to form a complete circle and overlap the dough. Seal the two ends together completely by rolling a bit; this is an important step or the ends will come apart when you boil them. Alternatively you can push your thumb through the center to form a 2 inch hole and stretch the dough to form an even ring. Place the bagels on a baking sheet (greased or lined with parchment paper), cover again with plastic wrap and let rise for 15-20 minutes more.
  5. Preheat oven to 400 degrees F. Coat baking sheet with cooking spray.
  6. Fill a Dutch oven two-thirds full with water and bring to a boil. Drop bagels, two at a time, into boiling water. Cook for about 45 seconds on each side. Remove with a slotted spoon; drain well on paper towels. Place on baking sheets, brush with egg wash, and bake for 15-20 minutes or until golden brown. Remove and cool on wire racks.
  7. While the pumpkin bagels are cooling, make the cinnamon-honey butter.
  8. Beat butter with electrical mixer until light and fluffy. Add in honey and cinnamon and mix until well blended. Spread on toasted bagels and enjoy!
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Hello world!

First post! So I’ve finally decided to start a baking blog, after multiple friends have suggested I do so. This blog will be based on the recipes I try to make (key word TRY), hoping and praying to the baking gods that the end result will be absolutely delicious!

Happy drooling!