This recipe came highly recommended so I want to see how it TWEEKS G-F with my whole-grain flour mix.
I exchanged both of the flour types cup for cup with my whole-grain flour mix, and added one teaspoon xanthan gum. Every other ingredient was the same.
It passes the first college-bound guy test--the dough is delicious and the cookies are in the oven.
They're out-- and GONE!
I baked them 12-15 minutes, they are browned nicely and I've eaten the batch. Sheesh! I safely placed the rest of the dough in the refrigerator to see if 24-36 hour refrigeration (as the recipe suggests) improves the cookies. What will really happen? Yup, the dough will be devoured.
Then the NYTimes goes and locks their site. Thanks Brown Eyed Betty for reposting it.
3 2/3 cup g-f flour
1¼ teaspoons baking soda
1½ teaspoons baking powder
1½ teaspoons kosher salt
1¼ cups ( 2 1/2 sticks) unsalted butter, at room temperature
1¼ cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 teaspoons vanilla extract
2 cups dark chocolate chips,
Standard cookie production: Cream the butter with the sugars til fluffy then add the eggs. Mix the dry ingredients all together and then add to the butter mixture. Stir together. If necessary, add more flour by the tablespoon until the dough pulls away from the sides of the mixer. Bake balls until nicely browned in a 350 degree oven.