Yes, I did it again. I made cookies! But these are not your usual chocolate chip cookies - they are 100% wholewheat, extremely soft and melt-in-your-mouth ones. Believe me, you would never guess there is not even a pinch of white flour in them!
Makes about 20 cookies:
adapted from Food52: Genius Recipes
- 230g (1 cup) butter, softened
- 260g (1⅓ cup) sugar
- 2 free-range eggs
- 1 tsp vanilla
- 350g (3 cups) wholewheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 160g (6 ounces) semi-sweet chocolate, chopped
1. Preheat the oven to 175C (347F) with a fan.
2. In a large bowl, beat the butter and sugar until creamy. Add the eggs, one at a time, mixing well after adding. Mix in the vanilla.
3. Sift in the flour, baking powder, soda and salt and mix well until your dough is smooth. Stir in the chocolate and place the bowl in the fridge for 2-3 minutes.
4. When the dough is ready, take it out of the fridge and using an ice cream spoon, scoop the dough on a lined trays, leaving at least 5 cm space between them.
5. Bake the cookies for 15-18 minutes or until golden-brown.
BON APPÉTIT !
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