Hello Dear Readers!
Do you ever get a craving for sweets? I know I certainly do, especially after working a shift in the pool. Something about the chlorine and the kiddos might be triggering a need for sugar. Maybe? Probably not. I do have a sweet tooth, though. So, to combat these sugar cravings, I decided to make cookies! Counterproductive? Maybe. Delicious? Totally.
The recipe I used is by Amy McCoy of Tiny Farmhouse. I found the recipe in her gorgeous cookbook “Poor Girl Gourmet”, but more on that later. Definitely give her a look! I like her recipe because it makes a small but delicious batch of cookies – just what I was looking for.
I’ve made a few modifications to the recipe, including adding cloves and whole wheat flour. Oh, and more chocolate, too!
Start by combining your flours in a medium sized bowls. I substituted whole wheat flour for the last two tablespoons of all purpose flour in this recipe because I like whole wheat, but you can use just all purpose if you want. Add in baking soda, salt, and cloves and set aside.
In a large mixing bowl, combine your butter and sugars. Turbinado sugar has a larger grain than regular granulated sugar, so the texture of the dough will be slightly grainer. Don’t worry though – the graininess disappears during baking and the flavor is amazing!
After the butter and sugars have become light and fluffy, add in your egg and vanilla. I find that vanilla is pretty forgiving, so you could add more in if you’d like.
Add in the flour mixture about a fourth cup at a time until well combined. I found that the dough was a little dry here, so I added in about a tablespoon of water to help it stick together. You could also use milk if you wanted to.
Now for the fun part! Add in the chocolate chips! I used half a bag of mini chocolate chips and half a bag of regular semi sweet chocolate chips, because that’s what I had laying around. You can use whatever type you want.
Spoon onto your cookie sheets and bake at 350°F until golden brown. Mine took about 12 minutes.
If you are using two cookie sheets, make sure to rotate your pans halfway through.
Allow to cool on cooling racks and enjoy!
Brown Sugar Chocolate Chip Cookies
1 c All Purpose Flour
2 Tbsp Whole Wheat Flour
½ tsp Baking Soda
½ tsp Salt
½ tsp Ground Cloves
8 Tbsp (1 Stick) Butter
½ c Turbinado Sugar (such as Sugar in the Raw)
½ c Brown Sugar, packed
1 large Egg
1 ½ tsp Vanilla Extract
½ bag Mini Chocolate Chips
½ bag Semi Sweet Chocolate Chips
- Preheat oven to 350°F.
- In a medium sized mixing bowl, combine flours, baking soda, salt, and cloves. Set aside.
- In a separate bowl, cream butter and sugars until light and fluffy. Add egg and vanilla extract to butter mixture, beat until well combined.
- Add the flour mixture into the butter mixture ¼ cup at a time, beating well and scraping the bowl in between until all the flour is mixed in. If necessary, add a small amount of water or milk if the dough is too dry.
- Add in the chocolate chips and stir to combine.
- Spoon the dough out onto two cookie sheets. Dough balls should contain about ¾ of a tablespoon of dough.
- Bake for 10 – 12 minutes, switching the top sheet to the bottom and the bottom sheet to the top halfway through. Cookies are done when golden brown.
- Remove from oven and allow to cool for a few minutes, then transfer to cooling racks.