During my last foray down in LA county, I was spending a lot of time tagging recipes to try out at a later date. I originally had an organization system under my Favourites tab, but I must sadly report that it no longer works and now my Favourites is just one big heaping collection of everything under the sun. If you have any recommendations on how to organize tagged recipes, please please tell me!!
During my tagging expedition I was exploring Food Buzz and found that one of my Food Buzz friends’ chocolate chip cookie recipe was featured on Food Buzz’s Top 9 recipes of the day. Sprinkle of Parsley’s pictures and a quick poll on Facebook led me into the kitchen to try and make these beauties.
Luckily I had everything on hand otherwise I would have to walk on over to my neighbourhood Ralph’s. I did make a few simple changes to the ingredients and I didn’t flatten them out prior to baking which resulted in a cute button-like cookie.
One thing I have realized with the adaptations is that you don’t necessarily get the same ingredients that I used in the US here in Canada. I wanted to make these again now that I’m here in Toronto again, but I couldn’t find the white wholewheat flour. After visiting 3 different groccery stores, I realized that the white wholewheat flour equivalent is Robin Hood’s NutriBlend Flour.
Chocolate Chip Cookie Buttons
2 cups white wholewheat flour
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp instant espresso powder
3/4 cup butter, melted
3/4 cup brown sugar
1/4 cup white sugar
1 tbsp vanilla extract
1 egg yolk
1 1/4 cup of 60% dark chocolate chips
Preheat the oven to 325 degrees.
Sift the flour (if you’re using the nutriblend flour, don’t sift it, just run your spoon through it to get rid of any clumps), baking soda and salt into a medium sized bowl. Melt the butter and then combine it with the brown and white sugars. The original recipe called for the creaming of the sugars and butter using a mixer, but I used a wooden spoon and it worked just fine. Add the egg, egg yolk and vanilla extract to the mixture and stir until the ingredients are all combined and you have a creamy texture. Slowly add in the flour mixture in a few batches so you have more control. This goes for hand mixing or using an electric mixer. Mix until ingredients are just combined. Add in the chocolate chips until they are evenly distributed.
Using a small ice cream/cookie scoop, scoop out the dough and drop it onto a parchment-lined cookie sheet. In LA I have some disposable foil cookie sheets (I reuse them over and over again) and what I like about these is that they have pre-made cookie shapes on the trays so you can evenly space out the cookies without having to eye-ball it. And because the parchment is semi-transparent, you can see the individualized spots pretty easily. Bake the cookies for 10-12 minutes until the edges are lightly golden. Let the cookies cool on the cookie sheet for a few minutes before you gently transfer them to a cooling rack.