I call these tasty treats “refrigerator cookies” because I leave the dough in the refrigerator and just bake as many cookies as I need at a given time. Then I eat the cookies while they are still warm. You can bake them all at once and serve them at room temperature, but the combination of butter and whole grains tend to make a drier cookie once cooled. You can get around this by using an oil that is liquid at room temperature, such as olive oil, but you will be missing out on that great buttery taste. Plus warm cookies are insanely good.
Ingredients for 5 dozen whole grain chocolate chip refrigerator cookies
- 1 1/4 cup of whole grain wheat flour
- 1 cup of whole grain oat flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of sea salt
- 1 cup of butter (2 sticks) at room temperature
- 1 cup of brown sugar
- 2 teaspoons of vanilla extract
- 1 teaspoon of hazelnut extract (the whole grains already provide a nutty background flavor; this will compliment that)
- 2 large eggs
- 2 cups of chocolate chips (I like to use dark chocolate chips for this recipe, but any type will do)
Combine the two whole grain flours, baking soda, baking powder and sea salt in a medium-sized mixing bowl. Whisk well to combine and aerate the ingredients.
Beat the butter with either a stand mixer or a hand mixer. Add the sugar and beat until well creamed. Add the vanilla and hazelnuts extracts along with one of the eggs. Beat well. Add the other egg and beat again. Add half of the flour mixture and beat until it just comes together. Repeat with the other half of the flour mixture. Add the chocolate chips and gently stir to distribute. It is important not to over-mix once the flour is added; this will over-develop the gluten found in wheat flour and result in a tough cookie.
Use wax paper to roll the cookie dough into logs about 1 1/2 inches thick. Place these logs into a resealable plastic bag and place that into the refrigerator. Cut 3/4 inch slices of this cold dough and bake them on a parchment lined cookie sheet at 375 degrees F until they turn lightly golden around the edges; this should take about 9 to 12 minutes. Turn the baking sheet around halfway through the baking process if your oven does not bake evenly throughout. Let the cookies cool for one minute, then serve while still very warm with a cup of freshly brewed Cafe Escapes Mocha Coffee.