Whole Wheat Chocolate Chip Cookies

The untameable cookie monster that I share my life and apartment with - my sister Deniz- demanded over the weekend: Chocolate Chip Cookies. Whatever Deniz wants, Deniz gets.

A lovely classic to be adapted with some whole wheat and brown sugar -- and you can’t tell the difference. The recipe is from Kim Boyce's Good to the Grain book and here is the recipe/ tips from  orangette.

Although the recipe calls for 3 tblspoons of dough for each cookie, I used only 2 tblspoons because I like crispy cookies over the chewy ones. There is still 1 cup of white sugar in the recipe but I will try to switch it with molasses or honey next time to see how that would work. Dark chocolate perfectly balanced with the earthy of whole wheat flavors-- you won’t be able to stop eating. At all. 

3 cups whole wheat flour
1 ½ tsp. baking powder
1 tsp. baking soda
1 ½ tsp. kosher salt
2 sticks (8 oz.)cold unsalted butter, cut into ½-inch cubes
1 cup  dark brown sugar
1 cup sugar
2 large eggs
1 tsp. vanilla extract
8 oz. bittersweet chocolate, roughly chopped into ¼- and ½-inch pieces, or bittersweet chips

1- Preheat the oven to 350°F. Line two baking sheets with parchment paper. Position racks in the upper and lower thirds of the oven.

2- Combine the flour, baking powder, baking soda, and salt in a medium bowl, and whisk to blend.

3- Mix the butter and sugars with a mixer about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. 

4- Add the flour mixture to the bowl, and blend on low speed until the flour is just incorporated. Scrape down the sides and bottom of the bowl. Add the chocolate, and mix on low speed until evenly combined. 

5- Scrape down the sides and bottom of the bowl, and then use your hands to make sure the dough is mixed well.

Scoop 2 tblspoons of dough for crispy, 3 tblspoons for chewy cookies onto the baking sheets, leaving about 3 inches between each cookie.

Bake the cookies for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly browned. Transfer to rack to cool.

Hayatimdaki doyumsuz kurabiye canavari kardesim Deniz cumartesi sabahi gozlerini “cukulata parcali cookie” diyerek acti. 

Tam bir Amerikan klasigi olan bu cookie’leri kepekli un ve esmer seker olan bir tarife gore pisirdim. Tarifin orjinali son zamanlarda kutsal bilgiler ansiklopedisi muamelesi yaptigim, tahilli unlarla yapilmis hamur isleri tarifleri uzerine yazilmis Kim Boyce'un Good to the Grain kitabindan. Kim Boyce eskiden Spago, Campaniele gibi meshur restoranlarda calismis bir tatli sefi. Bu sebepten dolayi kitabin anafikri saglikli tariflerden ziyade degisik tahil unlarinin farkli lezzet ve dokusunu tatli yapiminda kesfetmek. Boyce tahilli unlarin beyaz una gore daha komplike ve guclu bir tadi oldugunu dusunuyor. Katiliyorum!

Kepek ununun yanisira misir, cavdar, hatta karabugdaya kadar farkli tahillarini iceren tarifler var. Ayni tarif birazcik degistirilmis haliyle oranegette'de de var. Kepekli unla yapildigini anlamak imkansiz. Kepek ununun kismen daha sert aromali tadi ve cukulata parcalarinin tatliligi beraber cok yakisiyor.

Tarif her bir cookie icin 3 yemek kasigi hamur koymanizi soyluyor, ben daha kitir kitir cookie sevdigim icin 2 kasiktan yaptim; cok guzel oldular. Tercihe gore secebilirsiniz. Tarifi ilk kez denedigim icin cok fazla degisiklik yapmaya korktum ama bir dahakine beyaz seker yerine pekmez yada bal koymayi deneyecegim.

3 su bardagi tam kepek unu

1 ½ cay kasigi kabartma tozu

1 ck karbonat
1 ½ ck tuz
227 gram soguk tereyagi yaklasik 1.3 cmlik parcalara kesilmis

1 su bardagi esmer seker

1 su bardagi seker

2 yumurta

1 ck sivi vanilya

227 gram bitter cukulata, 1 cm civari parcalara kesilmis

1- Firini 175 dereceye ayarlayin. Cookieleri pisireceginiz tepsiye yagli kagit serin. Firin tepsilerinizden biri firinin ust 1/3luk kisminda, digeri alt 1/3luk kisminda olsun.

2- Un, kabartma tozu, karbonat ve tuzu elekten gecirin.

3- Tereyagi ve sekeri 2 dakika kadar mikserde karistirin. Mikser kabinin kenarinda kalan kisimlari bir spatula yardimiyla tekrar karisimin icine karistirin. Teker teker yumurtalari ekleyin, her seferinde iyice karismasi lazim. En son bu karisima vanilya ekleniyor.

4-  Unlu karisimi ekleyip, dusuk ayarda butun hamur iyice karisana kadar cirpin. Cukulatayi ekleyip, iyice karistirin. Bir spatula ile kabin kenarlarini tekrardan cookie hamurunun icine ekleyin.

5- Elinizle hamuru iyice yogurarak hamurunuzun iyice karistigindan emin olabilirsiniz.

Cookilerin yumusak olmasi icin 3, daha kitir kitir olmasini isterseniz 2 yemek kasigi hamuru yagli kagit koydugunuz tepsiye koyun. Iki cookie arasinda 6-7 cm birakmaniz yeterli.

Isinmis firinda 16-20 dakika arasi pisirin. Yari zamanda alt tepsideki cookilerle ust tepsidekilerin yerini degisitrin. Cookilerin kenari hafifce kahverengi olmaya baslamali. Firindan cikarip, sogumaya birakin.