Over the weekend, after a run, I suddenly had a sweet craving. But we had no sweets (made or bought). So I ran through what we had in the kitchen in my mind, to see if I could make something on the spot. Then I thought of cookies. I like chocolate chip cookies, but I don't like them to be overly sweet. I also realized we didn't have any all-purpose flour, but we had an entire bag of organic whole-wheat pastry flour.
I looked at the bag of whole-wheat pastry flour (Bob's Red Mill). There was a note on the bag that the flour, which is organic and stone ground, was absolutely perfect for cookies. I had never used it for cookies before, but Bob looked so reassuring on the picture on the package that I decided to give it a try.
The results were sublime. I used bittersweet chocolate chips (60% cacao) and pecan nuts, and added just a dash of cinnamon and a bit extra salt to turn these chocolate chip cookies slightly less sweet, perhaps ever so slightly more sophisticated (or as sophisticated as chocolate chip cookies can get). The cookies came out a little thinner than when I use regular flour, but the taste was far superior. To quote my husband, these are "chocolate chip cookies for adults."
Whole Wheat, Pecan & Chocolate Chip Cookies
(Makes about 2 dozen cookies)
You will need:
1 cup whole-wheat pastry flour
1 tsp salt
1/2 tsp baking soda
1/8 tsp ground cinnamon
1 stick unsalted butter (1/2 cup), softened
1/4 tsp vanilla extract
1/3 cup granulated sugar
1/3 cup brown sugar
1 large brown egg
3/4 cup bittersweet chocolate chips
1/2 cup chopped pecan nuts
1. Preheat oven to 350 degrees F. Line two baking sheet with foil.
2. In a small bowl, whisk together flour, salt, baking soda and cinnamon. In a medium bowl, mix butter, vanilla, granulated sugar and brown sugar with an electric mixer until creamy, about 2 minutes. Add the egg and mix until well blended. With the mixer on low, add the flour mixture, scraping the sides with a wooden spoon, and mix until combined. With a wooden spoon, fold in chocolate chips and pecan nuts.
3. Divide the cookie dough between the baking sheets to form two dozen cookie dough balls. Bake for 12-14 minutes, until a rich golden brown (the flour will make the cookies slightly darker than if made with all purpose flour). Remove from oven, let harden slightly, peel them off the foil and transfer to a wire rack to cool.