It annoys me to no end that I want to share food on my blog SO much more I do. It’s not that I can’t find the time, it’s because it requires having to commit more time on the computer, in addition to the 40 hours per week I already spend there for work. Truth is, I’d rather get in the kitchen and cook or bake.
The other issue is that I’m actually putting together a cookbook proposal for which my personal deadline has already passed. As soon as that deadline passed, I almost let that little annoying, negative voice in my head try to convince me that I will not finish the proposal, that I don’t know what I’m doing, and I should give up.
If I’ve learned anything in my life, is to not give negative or destructive talk, even if it’s my own, a chance. That’s why I’m sitting in a coffee shop today, writing this post and working on my proposal.
NEVER GIVE UP on your dream.
The other evening I was craving chocolate and decided to make a chocolaty cookie. Because I love cookies with coffee for breakfast, I decided to make a chocolate whole wheat cookie with Bob’s Red Mill whole wheat pastry flour. I’m a huge fan of all their flours and wanted to see how this particular whole wheat flour worked in a chocolate cookie recipe (this is not a sponsored post by the way). Results: excellent.
Here you go!
- 2¼ cups whole wheat pastry flour (preferably Bob's Red Mill)
- ½ teaspoon baking soda
- pinch of salt
- ½ cup dark cocoa powder ( I used Dagoba)
- 2 sticks (1 cup) butter, room temperature
- cup 1 cup brown sugar
- ½ 1/2 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup semi sweet chocolate chips
- Heat oven to 375 degrees F.
- In large mixing bowl, or bowl of stand mixer, beat butter on medium until creamy (about 2 minutes).
- Add sugar and beat another 2 minutes.
- Add eggs one at a time, scraping down sides and turning mixture with spatula at least once.
- Add vanilla extract.
- In another mixing bowl, whisk together flour, powdered cocoa, baking soda and salt.
- With mixer on low speed, slowly add dry ingredients to butter mixture until blended, about 45 seconds; add chocolate chips and continue to mix until blended.
- Drop or roll about a tablespoon of dough onto parchment paper lined cookie sheet.
- Bake at 375 F for about 10 minutes.