Since I am still (surprisingly!) keeping up with my new year’s resolutions, here is a whole wheat chocolate chip cookie recipe, from the ever faithful Vegan Cookise Invade your Cookie Jar, by Isa Chandra Moskowitz and Terry Hope Romero, that will do no harm, even if the glutton inside is awoken. You can have our cookie and eat it to! It’s as simple as any cookie recipe, and I actually found the dough to be quite tough by the end and had to add a dash of milk just to let everything incorporate better. I took a plate full of these for a dinner party, and just the fact that it was whole wheat was enough to excite even the blasphemous non-chocolate loving eaters.
A few new things that have caught my eye (and a bit of my heart), firstly is the Taj’s comprehensive publication on vegetarian recipes from all its hotels, which I was gifted by my cousin and my father (thank you!!), and I am still unsure whether they are being sold, but best bet is to check at Nalanda to find out. Secondly a new show by Donna Hay- Fast, Fresh, Simple. I wish wish wish we got a lot of those store bought ready-made ingredients here, but alas. I highly recommend (which I am itching to try!):
Until then, here’s the promised recipe for Whole Wheat Chocolate Chip Cookies (Makes about 2 dozen).
Ingredients:
1. 1/3 cup granulated sugar
2. 1/3 cup brown sugar
3. ½ cup canola oil
4. ½ cup milk plus 1-2 tbs (as required to bring dough together)
5. 1 tbs cornflour
6. 2 tsp vanilla bean extract
7. 2 cups white whole wheat flour (aka regular atta)
8. ½ tsp baking soda
9. ½ tsp salt
10. 1 cup semi sweet chocolate chips
Method:
1. Preheat the oven to 175*c.
2. In a mixing bowl, whisk together the sugars and the oil, until the sugars break down.
3. Add the milk and cornflour and beat vigorously until there are no clumps. Add the vanilla.
4. Add half the flour, baking soda and salt. Mix well. Mix in the remaining flour. Add the additional 1-2 tbs milk if needed.
5. Fold in the chocolate chips.
6. Make rounds with tablespoon and drop onto silimat/lined baking sheet, leaving about 2 inches between them. Flatten with finger, and bake for 10-12 minutes.
7. Leave to rest on baking sheet for about 5 minutes before transferring to wire rack to cool completely.
Feedback:
1. If you want chewy cookies, bake for 10 minutes. Bake for 12 minutes for crisper cookies.
2.Make sure to flatten the cookie balls before placing in over. I forgot to do mine with one batch and they didn’t melt down- they came out as cookie balls, but were raw on the inside.
3. Store in an airtight container.
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