These were an experiment. About a year ago, I decided to make my first batch of chocolate chip cookies. I ended up trying several recipes, and believe it or not, decided that I liked the outcome of the one on the bag of Ghiradelli chocolate chips. There is this episode of Friends, where Monica, the chef on the show, is trying to recreate Phoebe’s grandma’s incredible chocolate chip recipe. She tries dozens of recipes only to realize that Phoebe’s grandma’s recipe was the one printed on the Nestle Chocolate chip bag. Anyway, that’s how I felt. Since then, I have been doing minor alternations to the original recipe I found.
This latest experiment resulted from two things: My quest to make cookies that are a tad bit healthier, and my love of the combination of chocolate and orange.
- 1 1/4 cups of whole wheat pastry flour
- 1 cup of white flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup (2 sticks) of butter
- 3/4 each white and brown sugars (not packed)
- 2 tsp Cointreau or other orange liquor
- zest from one orange
- 2 eggs
- 2 cups (one bag) chocolate chips
Preheat the oven to 375. Stir the two types of flour together with the baking soda, salt, and cinnamon in a medium size bowl and set aside. Beat softened butter together with sugars until completely incorporated. Add Cointreau and eggs (one at a time) and beat dough until fluffy. Add orange zest.
Mix dry mixture into wet a little at a time, until fully combined. Add chocolate chips until thoroughly dispersed throughout dough. Cookies can be made any size, but I prefer them on the larger size, with heaping spoon fulls. Place 1 inch a part on an ungreased baking sheet.
Bake in the oven 8-11 minutes depending on size, until just golden brown. Remove from baking sheet immediately, with spatula and place on cooling rack or plate.
This experiment was entirely successful. The cookies came out with a hint of orange, and the whole wheat pastry flour tastes almost exactly like white flour once cooked.