This is a great crispy chocolate chip cookie recipe. It's really simple and has few ingredients. I adapted it from a recipe for candied ginger cookies in Food and Wine magazine. Sometimes crispy chocolate chip cookies are also really greasy, not so with these.
1 1/4 cups whole wheat pastry flour
1/4 tsp baking soda
1/4 tsp salt
2/3 cup sugar
1 stick (1/4 pound) butter, softened
1 large egg yolk
1/2 tsp vanilla
4.5 ounces chocolate chips or chopped chocolate
Preheat oven to 350 degrees. Whisk dry ingredients. Beat the butter and sugar with an electric mixer until fluffy. Add egg yolk and vanilla and blend to combine. Beat in the dry ingredients. Fold in the chocolate. Transfer dough to a sheet of parchment and shape into a log. Wrap in the parchment and refrigerate for 10 minutes. Slice into 1/2 inch rounds and bake on cookie sheet with silpat or parchment liner. Bake for 10-20 minutes or until golden.
1 comment:
I love the simplicity of this recipe, so I will certainly give it a go! mmmmcookies!
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