A One-Off, a Two-Fer, and a Threesome: Part One

Beginning, as I love to, with a sweet treat, here’s my One-Off recipe for an outa-sight chocolate cookie.  The idea is to make a dough, shape it into a log that is kept in the freezer, slice off a mini-puck, and bake, when the Situation demands.  On an ‘as needs’ basis.  (I don’t mean to suggest an infrequency.)

This tackles a couple of issues in one stroke.  Every cookie you eat from here on can be absolutely fresh.  Never worry again about too many sweets lying around and getting stale, or packing on extra calories under the faulty notion of ‘doing justice’ to the inventory.
Stale cookies likely have the same calorie count as fresh ones.  And if you are trying to pull the reins in on the sugar fix, it might be effective to have a ritual of baking only one cookie at a time.  You don’t just reach for the jar and grab a few.  You bake one fresh cookie.  Then you eat it.   You taste.  You enjoy.  You savor.  Did somebody say Slow Food movement?  When it’s finished you don’t do it all over again.  That would be wrong.  Right?

No, I don’t fire up a whole stove just to bake one.  I use my handy-dandy toaster oven.  I  suppose you could use a microwave but I’ve never tried it.
This is a whole wheat chocolate cookie with chocolate chips and cacao nibs.
The recipe started out vegan and was fine as such, but I altered it with an egg and fiddled with it over the past year.  The cacao nibs are, I was going to say, essential, but that’s probably my own fixation.  If you don’t have them, maybe you won’t miss them.  They are available in many health food stores.  The chocolate chips I use are actually larger and flatter than chips.  They’re called ‘pistoles’, produced by Barry Callebaut.  I get them at Fiesta Farms in Toronto.  But go ahead and try whatever chocolate pieces suit your fancy.

It’s important to let the cookie cool a while after baking, about 20 min. or so.   It continues to develop during this time so that if you catch it right, the exterior will have sealed into a thin crust and when your teeth bite through that gate, on the other side, waiting, is a delicate, velvet crumb that sets off a kind of music in your brain.  The chocolate pieces, by then, should have regained some of their composure and you might hear a saxophone.  The nibs, by then, should have gotten back their textural snap and then you’ve got your beat.
Give yourself up and enjoy the harmony.

Freshly Baked

Recipe:  Outa-sight Chocolate Cookies

1 and 2/3 c. whole wheat flour, minus a Tbsp.
½ c. cocoa
2 tsp. baking powder
1 pinch salt
½ to ¾ c. chocolate chips
½ c. cacao nibs
1 c. brown sugar
½ c. oil
1 egg
1tsp. vanilla

In a large bowl, sift and/or whisk together the first 4 ingredients.
Stir in the chips and nibs.
In a separate bowl, beat together sugar, oil, egg, and vanilla until smooth.
Add wet ingredients to dry.  Mix well but don’t overwork.  Form into 2 logs about
1 and ½ to 2 inches in diameter.
Freeze.
Alright, you can bake one now.
Slice off a mini-puck (1 in. long) and press it into shape if it seems to need firming up.
Bake in toaster oven at 350 deg. for 13-14 min.  Cool for at least 20 min.

Chocolate Cookie

Thistle

Thistle Going to Seed

Thistle Down

Thistle Seeds

Tune in next week for “A One-Off, a Two-Fer, and a Threesome:  Part Two”

Advertisements
This entry was posted in Cacao nibs, Chocolate, chocolate chips, Cookie, Slow Food, Uncategorized and tagged . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s