Sunday, April 26, 2015

Cocoa-Cocoa Nib Wheat Cookies

My weekly grocery list looks something like this:

(other less important stuff...)

That will never change. They're five things will always grace my list. You can make wonders with those ingredients. Anything else I buy is usually just an excuse to bake cookies with it. If I remember, I'll pick up some meat and veg too. Priorities people.

Lately I've been a bit unnerved by the food interweb land... it's full of recipes with ingredients that are not what a French patissier would recognize.

Agave syrup, soaked cashew nuts, malt rice syrup (it's still sugar!), hemp flour, stevia and sweeteners galore, flaxseed meal, apple sauce, almond milk, egg replacers... Why replace eggs? The chickens work so hard... (allergens and vegans - I get that). Why is almost every recipe made in a food processor? What happened to technique? I'm concerned. 

I like coconut but I don't want everything to taste like it. Do all desserts have to come rolled into balls? Please don't trick me with chocolate-y looking truffles made from avocado, dates and nuts. I might punch you.

Food is something so personal, so emotional and so satisfying. It is survival and pleasure. It needs to be sustainable and affordable.

If I only ever baked with coconut flour and used agave to sweeten all of my cakes, then this would not only be very expensive but it would certainly limit my versatility and quality. Coconut flour (while it sounds very exotic) could never compare to the incredible functionality of wheat flour and liquid sugars will make everything soggy.... say goodbye to "creaming". Say goodbye to light and fluffy.

I'm worried about this food-free food. What about the future? Wheat and rice are prevalent and easy to grow. But, will there be enough coconuts to sustain this obsession? Maybe one day we will all have bulk supply of chia seeds and a cellar dedicated to soaking nuts - who knows. But I can tell you one thing - I don't have any of these things in my cupboard right now. 

Back to basics is where it's at. Healthy can still come with decadence, and it doesn't have to be expensive or involve a trip to the health food store. Remember that marketers need a job too. Don't fall into the trap. 

I made cookies today with a bit of whole wheat flour and half of the sugar that I would normally use here. There's a heap of cocoa (cocoa is a source of fiber folks!), dark chocolate and cocoa nibs. Now, because the need for cocoa nibs would probably send you to a specialty shop (sorry), you can easily replace it with more dark chocolate - 70% cocoa or more is best here. These cookies are not health food but they have fewer calories and more fibre. They are still a treat. After all, it is FOOD and it has to taste good. Bottom line. 

No more food-free food, please. It's freaking me out.

For those who have allergies to gluten, I do sympathize and there will a series of gluten-free (mainly flourless) recipes coming your way.

With love & cookies

Cocoa-Cocoa Nib Wheat Cookies
Makes 18-20 cookies

½ cup (113g) unsalted butter, softened
¼ cup (55g) packed light brown sugar 
¼ cup (50g) sugar
1 tsp vanilla extract
1 large egg
¾ cup (105g) all-purpose flour
1/3 cup (50g) whole wheat flour
¼ cup (25g) cocoa powder
½ tsp baking soda
1/8 tsp salt
100g dark chocolate, chopped
¼ cup (30g) cocoa nibs

Preheat the oven to 350°F/180°C and line two baking sheets with parchment paper.

In a large mixing bowl, cream butter and both sugars until light and fluffy. Stir in the egg and vanilla and vanilla extract until well combined.

Whisk together both flours, cocoa, baking soda and salt in another bowl and add to the butter mixture with the chopped chocolate and cocoa nibs. Fold it through until well combined.

Roll tablespoons of dough into smooth balls and place on the prepared baking sheets, spacing them about 2 inches apart. Flatten each dough ball slightly and bake forabout 10-12 minutes. Transfer pans to a wire rack and let cool for a minute or tow before transferring individually to the rack to cool completely.
Pin It


Post a Comment