I must groan. These cookies are so good. This is one of the batches of cookies I mixed up while on my sugar fast. Worst idea ever. Or maybe the best seeing as how I couldn’t eat any. Probably saved me 2000 calories that day. Don’t make these if you don’t want to be tempted. Oh, and don’t let your daughter stuff a whole one in her mouth and then dribble chocolate juice on your living room carpet. Bad idea.
*Take note of my measurement for cocoa powder. On my food measurement chart, I had recorded 1 cup of cocoa weighing 4.5 ounces. That is too heavy. I reweighed cocoa while making these cookies and decided one cup should only weigh 3 ounces. No wonder all my chocolate creations have been over kill on the chocolate flavor. I have also weighed a lot more ingredients since posting that chart. I’ll do an updated version one of these days.
Recipe adapted from Circle Feast, lovingly submitted by my sister-in-law
1 cup (8 oz) butter, softened
1 cup (7 oz) brown sugar
1 cup (7 oz) white sugar
2 large eggs
1 T vanilla
1 1/4 cups (5 3/8 oz) sprouted whole wheat pastry flour
1 cup (5 oz) all-purpose flour
1/2 cup (1 1/2 oz) cocoa powder
1 T ground flax
1 t baking soda
2 cups (13 oz) chocolate chips
Cream the butter and sugars until fluffy, 5 to 10 minutes. Add the eggs and vanilla and beat well. Combine the flours, cocoa, flax, salt, and baking soda. Mix into creamed mixture. Stir in the chocolate chips. Drop by level tablespoonfuls onto parchment lined cookie sheets. Bake at 375 for 9 – 10 minutes. Remove from cookie sheets and cool on a wire rack.
Yield: about 6 dozen 2 1/2 inch cookies