I got started with these the same way I got started with the peanut butter cookies. Fancy smancy baked goods are great, don’t get me wrong, but nothing beats a good chocolate chip cookie.
Late one night I was browsing through articles on The Kitchn (I’ve probably said this before, but check out this site- they literally have articles are everything kitchen/cooking/baking) and I came across their All-Time Favorite: 9 Scrumptious Chocolate Chip Cookies. My
obsession fondness for whole wheat things drew me to Joy the Bakers Whole Wheat Chocolate Chip Cookie Dough.
I swear to God this looked better on my camera…
I followed Joy’s recipe pretty much to the T. Changes included a flax egg, and a peanut butter swirl to about a third of the dough.
The very best part of this recipe was christening my birthday present Kyle (seriously, how well does he know me?). It works beautifully. I thought it was interesting that instead of the mixer moving around (like in a Kitchen Aide) the bowl is on a track and the momentum of the beaters moves it around that track. Cool, huh? (kitchengadgetgeek)
But after tasting it at room temperature, I figured I should give it a try while frozen (What if they taste totally different – only one way to find out!). And then I realized… I replaced the egg, so why bake them at all.
So I didn’t. And if you use a flax (or chia!) egg, I think you should eat them raw too. Only one thing beats a warm chocolate chip cookie right out of the oven- raw cookie dough!