Alright, I know I said I wouldn’t do another Disney recipe, but this one looked so good and different, I felt that I needed to try it out as soon as possible.
This is a whole wheat chocolate chip cookie recipe that I wanted to try because it uses whole wheat flour, which is more reserved for bread than cookies. They’re surprisingly good and are unexpected great in taste. The recipe says that it will make 60 cookies, so be prepared to have a lot made.
2 sticks unsalted butter, softened
1 1/2 cups powdered sugar
1 1/4 cups brown sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 cups plus 2 tablespoons whole-wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1 1/2 cups mini chocolate chips
Beat butter and sugar together in large bowl of electric mixer until light and fluffy, about 4 to 5 minutes. Add eggs, beating until very well combined, about 2 minutes more. Add vanilla extract.
Whisk together whole-wheat flour, all-purpose flour, salt, and baking soda in large bowl.
Slowly add flour mixture to butter mixture, mixing just until combined.
Add chocolate chips and mix just until combined. Refrigerate dough 1 hour.
Preheat oven to 350ºF.
Scoop dough by the tablespoon onto prepared cookie sheets, spacing 2 inches apart. Bake 9 to 12 minutes or until golden brown. Cool on cookie sheets 5 minutes, then transfer to cooling rack to cool completely.
It’s the second week in a row I make a cookie recipe from a Disney theme park. I might make something next week that isn’t Disney-related.
Today’s recipe is the Molasses Crackle Cookies, and they turned out pretty amazing, to my surprise. The only thing is that when you’re combining all the ingredients, the dough starts to smell a little, so be prepared for the lovely stench of molasses.
1 cup canola oil
2 cups granulated sugar; divided
1/3 cup molasses
3 cups all-purpose flour
1 tablespoon baking soda
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground clove
Cream canola oil and 1 3/4 cups sugar in the bowl of an electric mixer fitted with the paddle attachment.
Add in molasses and egg and beat on low speed until combined.
Whisk flour, baking soda, ginger, cinnamon and clove in medium bowl. Slowly add to molasses mixture and beat on low speed until flour is incorporated.
Cover bowl with plastic wrap and refrigerate for at least 3o minutes.
Preheat oven to 350˚F. Line 2 baking sheets with parchment paper.
Place remaining 1/4 cup sugar in a small bowl.
Use a 2 tablespoon scoop to measure cookies. Form into balls and roll into sugar.
Place on baking sheets at least 2 inches apart. Bake 10 to 12 minutes, until golden brown.