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.