I didn't have chocolate chips on hand, so I finally took out my mezzaluna for the first time and put in into action of chopping 70% dark couverture chocolate buttons as substitute. Boy, did I have so much fun playing with this Nigella's weapon!
The important elements that I changed from the original recipe were the amount of sugar, chocolate chips and the addition of cinnamon. Western recipes tend to be too sweet when executed with Indonesian sugar, our sugar is sweeter. And cinnamon is simply the magic dust that turns sweet into dreamy sweet, and with chocolate, they are a match made in heaven. But for you who seeks sweet cookies, these are not very sweet cookies, mind you. It doesn't need to be. The chocolate chips are enough to indulge your sweet taste buds and the grittiness of wholewheat flour adds nice impeccable texture, you would forget you need extra sweetness.
The rule of thumb of perfect cookies remains the same, though. Do not, I repeat, do not replace butter with margarine. I can make room for good vanilla paste as substitute for the expensive vanilla extract, but margarine for butter? A big no-no when it comes to cookies. But of course, it is only my preference. Me, the cookie nuts.
The chocolate filling was another alternative touch because I happened to have a good ready-made dark chocolate filling on hand. So I made up a bunch of small cookies to be paired with each other and filled with chocolate cream. Happy day.
PennyLane's Wholewheat Cookies
by Riana Ambarsari
Adapted from Betty Crocker's
1/4 cup palm sugar
1/2 cup sugar
1 cup butter
1 teaspoon vanilla
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tsp powdered cinnamon
1 cup semisweet chocolate chips
- Preheat your oven to 190ºC.
- Mix sugars, butter, vanilla, salt and egg in large bowl until just well blended. You can use electric mixer if you're lazy like me, but don't overmix or the cookie will be too crumbly. Stir in flour, baking soda and cinnamon (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls for small cookies or scoop it using smallest ice cream scoop about 2 inches apart onto ungreased cookie sheet. Flatten each dough lightly with your fingers.
- Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
- Enjoy it in a purple afternoon with a cup of russian earl grey and Lara Ferroni's book :)