October 15, 2013 § 2 Comments
So I have always wondered whether regular whole-wheat chappati flour or atta could be used for baking. I used atta to make crackers earlier, and they turned out great; but then, crackers are meant to be a little hard and dry. Could atta be used for sweeter baked goods? I tried this jaggery and sesame cake once, and came across a video for atta and yogurt cake, which shows a soft, fluffy cake.
But cookies? I was still not convinced. As I was browsing We Heart It for chocolate chip cookie pictures I found one which linked to Baked Bree, and fell in with her whole grain chocolate chip cookie. It had oats, which I think work well in cookies because they give it an extra bit of chew and crunch. And of course, they looked too good not to try, and chocolate chippers are pretty easygoing when it comes to the ingredients list. I substituted some ingredients, but had most of what I needed in the pantry.
In an earlier post, I told you how much I love my ice-cream scoop for portioning cookie dough. I got excited (a little too excited,) with my ice-cream scoop and plopped down scoopfulls of cookie dough. I realized these wouldn’t all fit on the tray, so I removed one scoop and settled for two. Not good enough. Because those scoops were pretty darn big.
Lesson learnt: when you scoop big, your cookies bake big. Like so.
As ample as the circumference was, these cookies did not disappoint. They were beautifully chewy and nibbly! I ate one straight off the tray, not waiting for it to cool. Since the cookie was quite thin, it was extra warm and soft in the middle, almost crumbling to the touch. This is why I wrapped the second one it in a bit of butter paper. Once it cooled, it firmed up a little, but remained pleasantly messy :p
This cookie proves that atta can produce wonderful results! My family and friends ate them, and none of them could believe I used the same atta we use for roti and parantha.
NOTE: I used ground demerara sugar for this cookie as well, and I substituted the rolled oats with quick cooking oats. And I also skipped the baking soda.
WHOLE-GRAIN CHOCOLATE CHIP COOKIES (Adapted slightly from Baked Bree.)
- 1/2 cup butter, room temperature
- 1 cup ground demerara sugar
- 1 egg, room temperature
- 1 teaspoon vanilla
- 1 cup whole wheat flour (atta)
- 1 cup quick cooking oats
- 1 teaspoon baking powder
- 1 cup chocolate chips
- Preheat the oven to 180C. Line a baking sheet with parchment paper and set aside.
- In a bowl, whisk together the flour, baking powder and oats and set aside.
- In a large bowl, cream the butter and sugar together until pale and fluffy.
- Crack in one egg at a time and beat well.
- Add the flour mixture and beat until there are no streaks of flour in the cookie dough.
- Fold in the chocolate chips and mix well until combined evenly.
- Spoon even scoops of the batter about 2 inches apart on a baking sheet and bake at 180 C for 12 to fifteen minutes.
- Cool on a wire rack and serve.
As you can see, the second batch turned out smaller because I scooped half-tablespoon sized mounds of cookie dough. These were a little crisper, but still chewy in the middle. Whether you prefer a giant cookie or a smaller one, these make for a great treat- and the nibbly oat bits make them really filling, too. Great for dunking in a glass of cold milk or eating as is.
October 12, 2013 § 1 Comment
So this was an experiment. And it was ok. I’m going to be honest. These aren’t the best looking cookies (I think they look rather alien and amoeba-like, and since I used only one chocolate chip per cookie, it also exudes a one-eyed monster vibe.)
The section of his book dedicated to cookie dough offers up a variation of the 1-2-3 cookie. You add some egg whites and bake to get a light, crispy, golden yellow cookie, the tuile.
I thought I’d borrow a little from the tuile recipe and make a chocolate chip version. Ruhlman’s recipe calls for equal parts egg whites, sugar, flour and butter, but I used more flour. I added some baking powder too, to give it a more cakey effect. Real tuiles need deft handling to get them thin, crispy and in the right shape, and I didn’t have the patience to try; so I went with softer cake-like cookies.
But as far as experiments go, it wasn’t so bad. Completely edible and enjoyable, though not knock-your-socks-off fantastic. These reminded me of ladyfinger biscuits, so they’re not all that bad. Except ladyfingers don’t look like alieneyes.
TUILE-INSPIRED CHOCOLATE CHIP COOKIES (Adapted from Michael Ruhlman’s Ratio.)
- 60 g egg whites (I used two egg whites which weighed about 30 grams each. I used this as the base and measured the rest of the ingredients accordingly.)
- 60 g castor sugar
- 60 butter
- 1/2 teaspoon vanilla essence
- 80 g flour
- 1/2 teaspoon baking powder
- Chocolate chips to decorate
- Preheat oven to 190 C, and line a baking sheet with parchment paper.
- Whisk together the flour and baking soda in a bowl and set aside.
- Whisk together the egg whites and sugar until light and frothy.
- Add the butter and vanilla and beat well.
- Add flour+baking powder and fold till everything is incorporated. (The batter is going to be on the stickier side.)
- Spoon onto a baking sheet, smooth out with your fingers, place a chocolate chip in the centre and bake at 190 C for 8 to 10 minutes or until the edges turn golden brown.
- Cool and serve.
For a wonderful tutorial on how to make and shape real tuiles, look no further than Martha.
Hope you are all enjoying your weekend.
I shall be back tomorrow with the final cookie of the week. And yes, I promise it’s better!!
October 11, 2013 § 1 Comment
Foodless Friday after a month long hiatus! Here’s what I’ve been:
Reading: The New Potato. It’s my new favourite site for foodie features! Love the approach and aesthetic.
Watching: BB’s final episode Felina, again. It’s still sinking in that Walt is dead.
Listening to: A nicer version of We Can’t Stop.
Laughing at: Brides who throw cats!!
Loving: This pretty floral recipe box from Rifle Paper Co.
Enjoy your weekend!