Every now and again when I come home from college I find a cookbook or, bakebook I should say, on my bed. Usually, there’s a post-it note that says “To Sam, Love Mom.” I love getting these little gifts here and there. It’s a cute reminder that she loves me… and my baking!
I came across a recipe for chocolate & coffee whole wheat cookies in one of the books. Someone, please, tell me why I wouldn’t make these? What resulted was a crispy, thin, and light oat based cookie full of chocolate and hazelnut chunks. Needless to say, I’ve eaten like 8 of them in a two day span (I like to think I’ve ran them off in the past two days as well.)
I like to think these are good for you. They do have bran, rolled oats, whole wheat flour, and hazelnuts in them. Okay, they also have butter, brown sugar, and chocolate chips. But who’s counting?
I think next time, I’ll add more bran, more coffee, and less chocolate chips. I might even substitute finely chopped walnuts for the hazelnuts.
Chocolate & Coffee Whole Wheat Cookies
adapted from Chocolate: The Food and the Music
- 3/4 cup unsalted butter or margarine, plus extra for greasing
- 1 cup brown sugar
- 1 egg
- 1/2 cup all-purpose flour
- 1 tsp baking soda
- pinch of salt
- scant 1/2 cup whole wheat flour
- 1 tbsp bran
- 1 1/3 cups semisweet chocolate chips
- 2 cup rolled oats
- 1 tbsp strong coffee (I suggest more. I like coffee.)
- 2/3 cup hazelnuts (or nut of your choice), toasted and coarsely chopped
Preheat oven to 375 degrees F. Grease 2 large cookies sheets. Cream the butter and sugar together in a bowl. Add the egg and beat well, using an electric mixer.
In a separate bowl, sift together the all-purpose flour, baking soda, and salt, then add in the whole wheat flour and bran. Mix in the egg mixture, then stir in the chocolate chips, oats, coffee, and nuts. Mix well, with a handheld electric mixer if you prefer.
Put 24 rounded tablespoonfuls of the mixture onto the prepared cookie sheets, leaving room for the cookies to spread during cooking. Transfer the cookie sheets to preheated oven and bake for 16-18 minutes, or until the cookies are golden brown.
Remove from the oven, the transfer to a cooling rack and let cool before serving.