Thursday, March 19, 2015

The Best Wheat Flour Salty Chocolate Chip Cookies

Yes, that spoon has caramel and cookie dough on it (YUM!).  No, I will not share that recipe with you.

Sadly, I don't have a cookie recipe that involves caramel yet.  I had plans to make a Snickers-like chocolate chip cookie with peanuts and caramel.  It seemed simple enough, just like chocolate chip plus some extra toppings, no problem.  I thought I was a cookie pro, couldn't possibly mess this up.  I GOT THIS.

And then I go and accidentally put in 2 eggs when I meant to put in 1 egg (didn't realize until way too late) and also put 1 tablespoon of baking soda in when I meant to put 1 teaspoon, face-palmed then tried to scoop out the access and I have no idea how much baking soda actually ended up in the dough.  Clearly not enough because these cookies turned out sad and flat.

The cookie dough pictures still turned out scrumptious looking so I'll share them with you anyway and then I'll share the really exciting stuff:

THE actual Best Wheat Flour Salty Chocolate Chip Cookie recipe.  There are a lot out there, but this one is definitely the best.  It is tried and true.  We make them all the time and I hope you make them too!

In the mean time, enjoy these fantastical pictures of caramel and cookie dough :)


I really thought these cookies were going to be good at this point...

And yet, they still fell a little flat of expectations.  They tasted a little too egg-y and they were yucky looking.  The remaining dough had some potential so I added another 1/4 c of softened butter, more chocolate chips and caramel and hoped it would get better.  Guess what happened?  Bummer, still flat.

No Snickers-like cookie recipe just yet.  But trust me, The Best Wheat Flour Salty Chocolate Chip recipe will make it worth it that you stopped by.  I mean, look at these beauties!  That, my friend, is a cookie.

The Best Wheat Flour Salty Chocolate Chip Cookies


2/3 c wheat flour
2/3 c white flour
1/2 tsp baking soda
1 tsp salt
1 c butter (2 sticks), melted and cooled
1/2 c white sugar
3/4 c brown sugar
1 egg
2 tsp vanilla
1/2 + bag of chocolate chips


Sift your flour and baking soda together, add your salt and whisk until combined and set aside.  Cream your butter and sugars together.  Add your egg and vanilla and mix until just combined.  Add your flour and mix just until it looks like cookie dough then add your chocolate chips, give it a few stirs to mix in the chips.  Cover and put the bowl in the fridge for at least 45 minutes.  If you store in an air-tight container you can keep this dough up to a week.

If you must make cookies right now.  Transfer a portion of the batter into a smaller bowl and put into the freezer to cool it faster, for 5 or 10 minutes.

When you're ready to bake, preheat your oven to 325 degrees F and line a baking sheet with parchment paper.  In a preheated oven, bake your cookies (about 9 per sheet) for 7 minutes, then rotate the cookie sheet, bake for another 2 minutes and remove from the oven.  Let rest on the cookie sheet for at least another 5 minutes.

Makes about 45 cookies (1 to 1.5 tbsp dough per cookie)

Now, try not to eat them all at once.  Sweet and salty, seriously, so addictive!!!  They are the BEST.  Don't you agree?

If you think you have a better recipe, bring it on and share in the comments.  I love a good challenge :)

*UPDATE!  I tried this cookie recipe with only all-purpose flour, added 3 tbsp of room temperature caramel into the cookie dough and cut back to 1/3 c chocolate chips - and SUCCESS!  Caramel Chocolate Chip Cookies, yummy!

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