After a plethora of homebound days over the last few weeks, my inner baker has started to surface. The rainy forecast hasn’t helped. At this rate, our household will need an emergency juice fast before Thanksgiving. Until then, we march on!
I don’t have too much experience with the non-sweet breads. I’ve been coached a few times on Swiss Sunday bread (Zopf) and Sourdough. But come to think of it, that was before I had kids. So since I don’t really have the time for fermenting, leavening, or braiding these days, this no-knead recipe has been inspiringly easy.
This is my absolute favorite cookie recipe. This is originally from here, but i’ve tweaked it just a bit when testing it out..
The Best Chocolate Chip Cookies
3 1/2 cups whole wheat flour
1 1/4 tsp baking soda
1 1/4 tsp baking powder
2 tsp coarse sea salt
2 1/2 sticks unsalted butter
1 1/2 cups packed light brown sugar
1 cup raw sugar
2 tsp vanilla
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
6 oz dark chocolate, chopped into chunks
1 cup rolled oats
if desired: 1 cup chopped nuts
Preheat oven to 350 Degrees. In a bowl, with an electric mixer (if possible), beat butter two minutes. Add sugars and beat two more minutes. Add eggs one at a time, beating well. Beat in vanilla. In a medium bowl, whisk together first five ingredients. Set aside. With the mixer on low, add in flour mixture just until incorporated. Remove bowl from mixer and use a wooden spoon to fold in chocolate and oats. Drop one to two inch round onto cookie sheets, an inch apart. Bake 7-10 minutes, depending on your oven. Remove and let sit on cooling rack.
Thank you Dear Avocado for this delicious recipe that is consistently gobbled by whomever I share them with…