With the mixer already swirling together butter, sugars and vanilla beans yesterday, all I could think was how much I hate that famous quote about necessity being the mother of all invention. It was playing on repeat in my head since mid-baking, I discovered that we were out of all-purpose flour.
So, I abandoned the recipe I was making and made Whole Wheat Chocolate Chip Cookies with a good amount of vanilla beans. My departure ended up creating these wonderful, chewy, chocolatey cookies … oh, they are divine. Buttery flavors, a fabulous texture and all that chocolate … YUM!
Something else good that came from making these? Will got to try something new … he broke the eggs for the dough. A few weeks ago, his school had a lovely Mother’s Day tea and one of the other moms mentioned that she loves to bake and her son often bakes with her. In talking about it, she told me that he loves breaking eggs, which is something that I have shied away from letting Will do before.
With a little help though, I discovered that Will is ready for this task … and better yet? It’s the most effective egg breaking I’ve done in a long time. Recently, I’ve had a problem getting a good clean break when cracking eggs. But this time? Clean and perfect. Guess I have a new egg breaker!
He also added the dry ingredients to the mixer, something he’s an old pro at.
I love cooking with Will. He loves to understand all the hows and whys of what we do. And while his never ending questions are really never ending, they are also such great questions. Why are you adding baking powder? What does it do? Why do you use so much flour? And even when he doesn’t help me make something, Will always wants to know how foods are made. He asks me about what ingredients I used, what steps I took … it’s awesome.
Are your kids interested in cooking? How do you encourage their interest?
Whole Wheat Chocolate Chip Cookies
yields about 24 cookies
1 cup unsalted butter (2 sticks)
1 cup packed brown sugar
1/2 cup granulated sugar
3 vanilla beans (the seeds)
2 large eggs
2 cups whole wheat flour
1 tsp salt
1 tsp baking soda
2 cups semisweet chocolate chips
Preheat oven to 375 degrees.
Combine the butter, brown sugar, granulated sugar and vanilla beans (scrape the seeds into the mixer) in the bowl of a stand mixer. Beat until fluffy on medium-high speed.
Add the eggs, one at a time, beating well after each addition.
In a large bowl, whisk together the flour, salt and baking soda.
With the stand mixer running on its lowest speed, add the flour mixture to the butter mixture one scoop at a time, until well combined. Stir in the chocolate chips.
Scoop the cookie dough in one-tbsp rounds onto a parchment-lined baking sheet, leaving about 2 inches between mounds.
Slide the tray into the oven and cook for 9-11 minutes, until golden on the edges. Repeat until all the dough has been used.