Someone in our house is officially an Ironman this morning!!
We’ve had the absolute best time here in Mont Tremblant and I can’t wait to tell you guys about it later this week after we get home and get some sleep Whether it’s for another race or just for fun, I think we’ll definitely be back…
Getting here last week involved an 8+ hour road trip, and snacks for the car were non-optional in my book. Stocking the car with snacks for the ride is one of the best things about road trips, right?
I didn’t have a lot of time to bake in the last minute rush to get packed and get out the door, but I squeezed in a few minutes for these chocolate chip cookies. I’ve been wanting to make them for a while, and nothing has more universal appeal than a chocolate chip cookie. They were slightly outside my comfort zone since I’m normally in the soft and chewy camp and these were specifically advertised as crunchy, but everyone (including me) wound up loving them. I was mostly drawn to the recipe because it’s made entirely with whole wheat flour – that practically makes them health food, right? I used white whole wheat flour, and if you hadn’t told me, I would probably never have guessed these were whole wheat. I think there might be two cookies left, if we’re lucky, for the trip home today. Maybe we’ll be nice and just let Shane have them, I think he earned it!
100% Whole Wheat Crunchy Chocolate Chip Cookies
from King Arthur Flour
1/4 cup (1/2 stick) unsalted butter, at room temperature
1/2 cup canola oil
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 teaspoons vanilla extract
1/2 teaspoon instant espresso powder (optional)
3/4 teaspoon salt
1 tablespoon cider vinegar
1 large egg, at room temperature
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups whole wheat flour (I used white whole wheat)
1 1/2 cups semisweet chocolate chunks
Preheat oven to 350 F. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil, both sugars, vanilla, espresso powder and salt on medium speed until pale and fluffy, about 3 minutes. Add the vinegar, egg, baking soda and baking powder, and continue beating until completely incorporated. Add the flour in two additions, beating just until incorporated. Mix in the chocolate chips until distributed throughout the dough. (Note: the dough will not have the same consistency as traditional ccc dough – it’ll be a bit oily in appearance and feel.)
Portion the dough into balls, each about 1 heaping tablespoon (I used a small cookie scoop to make it easier), and spacing them about 2 inches apart. Bake for about 15 minutes, or until the edges and the centers are set and the cookies are golden brown in color (you can bake them just until the edges are set if you want less crunchy cookies). Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes before removing them to the rack to cool completely.
Makes about 30 cookies