I am going to be totally honest with you here. I know I promised some Passover recipes, but that ain’t gunna happen. Why? Well, I made this delicious matzoh brei with apples and raisins to share with you, BUT the pictures came out terribly. In fact, if I posted them, you would probably stop reading…and I can’t afford to lose you now, can I?
So instead, I give you these little gems. Whole Wheat Dark Choc. Chip cookie goodness. (Passover has really got me craving these bad boys, but alas I will have to wait…) I have made these many times now, changing the ingredients slightly each time as I try to make them totally perfect.
Well guys and gals, I think I’ve nailed it, so it’s time I share:
The thing is, no one really craves a whole wheat cookie, and even if you offer one to someone, they’ll most likely stick their nose up at the thought of such a thing. SO, you gotta sneak that w.w. flour in there so that they’ll never know.
This is the art of a perfect recipe my friends. You need your butter (the real stuff. please no skimping when it comes to cookies. It’s a cookie. It needs it’s butter. let it happen.) and some good quality dark chocolate.
Final touch is the sprinkling of a little course sea salt before they go in the oven. Everyone loves that salty-sweet combo. In fact, word on the street is that Trader Joe’s has SALTED dark chocolate covered almonds? Where have those been hiding? Gimme, gimme!
Take a bite. You won’t know it’s whole wheat. Give some to a friend. I did. I was pretty popular that day.
- ½ cup (one stick) unsalted butter, melted
- 1 cup brown sugar, packed
- 1 egg, room temperature
- ½ teaspoon vanilla
- 1¼ cup rolled oats, blended in a food processor or blender to a fine powder
- 1 cup whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 bar good quality (60% cocoa or greater) dark chocolate, grated
- ¾ cup dark chocolate chips
- Coarse sea salt for sprinkling
- Heat oven to 375. Line a baking sheet with parchment paper.
- In a large bowl beat together the brown sugar and the butter for about 3 minutes. Beat in the egg and the vanilla until well combined.
- In a medium bowl whisk together the blended oats, whole wheat flour, baking powder, salt, and baking soda. Gradually stir the dry ingredients into the wet ingredients. Slowly add the grated dark chocolate, and then the chocolate chips. Stir until the chocolate is well incorporated.
- Scoop into ⅛ cup sized balls and place on a baking sheet, leaving at least 2 inches between cookies. Sprinkle a pinch of sea salt on the top of each cookie. Bake for 8-9 minutes and then remove from oven. Let rest on the baking sheet for 3 minutes and then remove and let cool on a wire cooling rack.