Whole Wheat Chocolate Chip Cookies

 

 

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When the craving for something sweet strikes, but you're short on time or energy, there's nothing quite like a batch of easy cookies to satisfy your taste buds. These cookies are a departure from my legendary, but unfortunately lost, chocolate chip cookie recipe. However, they've carved out a special place in my heart (and stomach) as a dependable and delicious solution for any baking emergency.

These beauties are the result of dedicated recipe tinkering. I've iterated and adjusted until I'm confident they'll deliver consistent success, whether you need a crowd-pleasing treat for a potluck or a simple pick-me-up at home. The last batch yielded a perfect two dozen (24) cookies, and let's just say, after a thorough quality control process (someone had to taste-test them, right?), I was left with 18 – more than enough to share with a small gathering.

But perhaps the best part of this recipe is its adaptability. Sugar lovers, rejoice! You can easily adjust the sweetness to your preference. I, on the other hand, tend to lean towards a less-sugary approach, so I often opt for a ½ cup each of white and brown sugar. The amount of oil is another variable you can play with, especially if chance blessed you with a particularly large egg. I've helpfully noted these and other adjustable ingredients below for your tweaking pleasure.

However, while I encourage experimentation in the kitchen, it's important to remember that baking is a bit of a science as well. Using too little or too much of an ingredient can lead to less-than-ideal results. So, for first-time bakers, I highly recommend sticking to the listed ranges to ensure your cookie creation is a triumphant one. For instance, sugar isn't just about sweetness in cookies; it also plays a vital role in structure. If you skimp on the sugar, you might end up with dry, hard cookies instead of the melt-in-your-mouth experience we all crave.

So, preheat your oven, grab your mixing bowls, and get ready to bake! These cookies are a testament to the beauty of fuss-free baking. Feel free to experiment within reason, and remember, no matter what adjustments you make, you're guaranteed a delicious reward at the end – and that, my friends, is the magic of baking in the kitchen.

 

Equipment

• Mixing bowls
• Big spoon
• Baking sheets
• Baking paper (parchment or similar, not wax)  

Ingredients

• 4 tablespoons unsalted butter, softened
• ⅓ cup vegetable oil
• ½ to ¾ cup granulated white sugar
• ½ to ¾ cup brown sugar, packed
• 2 teaspoons vanilla extract
• ½ teaspoon espresso powder, optional
• ½ teaspoon cocoa powder, optional
• ¾ teaspoon salt
• 1 tablespoon lemon juice or cider vinegar
• 1 tablespoon water
• 1 large egg
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 2 cups whole wheat flour
• ¾ to 1¼ cups chocolate chips

 

Directions

1.  Mix sugars, oil and butter, vanilla extract, cocoa powder, salt, and egg in large bowl.

2.  Add and mix in lemon juice or cider vinegar, (sifted) baking soda, and (sifted) baking powder. Thoroughly mix in flour, then add chocolate chips.

3.  Pack down the resulting dough and place the entire bowl in refrigerator for at least 30 minutes. This step is optional, but highly recommended. Toward the end of the cooling time, preheat oven to 350°F.

4.  Scoop out a dough sphere about four centimeters in diameter and about 2 inches apart onto a baking sheet lined with baking/parchment paper. The cookies will flatten and spread as they bake. You may need two baking sheets depending on how large you make your cookies.

5.  Bake 15 to 17 minutes or until light brown. Cookies will be soft when first removed from heat; as they cool, they will hold together and get the crunch you’re looking for. Let them sit undisturbed on the baking sheet for about 2-5 minutes, by which point they will harden enough to be easily handled. Remove cookies from baking sheet and cool on a wire rack, about 10-15 minutes. 

 

 

 

 

Editor's note: I noticed that some of my older posts have multiple different fonts, so I'm experimenting with different fonts for my newer posts. Let me know if any of my posts are less readable.

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 Whole Wheat Ginger Cake

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The hustle and bustle of Mother's Day can be a whirlwind, but I always carve out special time to celebrate with Mom on the day before, which I've lovingly dubbed "Mother's Day Eve." This year, her heart was set on a comforting ginger cake. The problem? My go-to recipe used white flour, and the last time I made it, the result was a bit on the dry side after I converted it to whole wheat. Determined to create a moister, more flavorful cake worthy of the occasion, I decided to ditch the recipe book and embark on a baking adventure.

This ginger cake wasn't born from meticulously measured ingredients or fancy techniques; it was born from a dash of love, a pinch of improvisation, and a healthy dose of trust in the kitchen. The key to success in this culinary experiment came down to two crucial elements: fresh ginger and a little understanding of whole wheat flour.

The Power of Fresh Ginger: Ground ginger is a handy pantry staple, but for this cake, I knew it wouldn't suffice on its own. Freshly grated ginger brings a vibrancy and depth of flavor that simply can't be replicated with pre-ground powder. It's like the difference between a flat watercolor painting and a masterpiece oil painting bursting with life. But the magic of fresh ginger doesn't stop there. It also adds a touch of extra moisture, a welcome benefit when working with whole wheat flour.

The Patience Play: Unlike its white flour counterpart, whole wheat flour absorbs liquid differently. The batter might appear to have enough water or milk right after mixing, but here's the secret – it needs time for the flour to fully absorb the moisture. This is where that trust in the kitchen comes in. Don't be afraid to add a little extra water as the dough sits, especially if it looks dry. A slightly wetter batter is a small price to pay for a perfectly moist and tender cake.

This Mother's Day Eve experiment became a delightful testament to the joys of improvisation in the kitchen. By trusting my instincts and understanding the unique properties of whole wheat flour, I was able to whip up a ginger cake that was both flavorful and bursting with moisture. It was the perfect way to celebrate Mom, and a delicious reminder that sometimes, the best recipes are the ones we create ourselves.

 

Equipment:

Mixing bowls

Big spoon

(Optional) Stand mixer 

(Optional) Whisk

Loaf pan or cake pan

 

Ingredients:

2 ½ cups whole wheat flour

4 tsp baking powder

½ tsp salt

1 ½ tsp ground cinnamon

4 tsp ground ginger (powder)

¾ to 1 cup brown sugar

½ cup vegetable oil or butter

4 eggs

¼ cup grated ginger (peel, rinse, grate whole)

1 tsp vanilla extract

1 cup milk

2 tbsp water 

~ 2 tbsp lemon or sour citrus juice 

 

Directions:

1. Grease and flour a loaf pan or cake pan.
2.  Add flour to a large bowl. Sift baking powder, ground cinnamon, and ground ginger into the flour. Add salt, and stir together. Set aside.
3.  In a medium bowl, mix together the oil/butter and brown sugar combined. Beat in the eggs (whisk or mixer helps here), then stir in the grated ginger root and vanilla.  
4.  Pour the wet ingredients into the flour mixture along with the milk, water, and citrus juice, mixing just until incorporated. Try to make sure it is uniform. Once mixed, let the batter sit undisturbed for around 15 minutes while you proceed to the next step.
• I usually use this time to clean up the mess I made in the kitchen.
5. Preheat oven to 350 degrees F (175 degrees C). Continue to let the batter rest. Just before your oven approaches 350 F, pour batter into the prepared loaf or cake pan.
   
6. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let it cool in pan for 10 minutes, then turn out onto a serving dish.
   
   • If I’m baking for other people that prefer sweeter cakes, I dust the cake lightly with powdered sugar.
    
   

 

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Also, make sure to watch out for rope spoilage when using whole ginger in this recipe. Rope spoilage is caused by bacterial spores that survive the high temperatures of baking and rapidly proliferate in a baked good within a few days; the name comes from the characteristic strings that appear when a piece of bread or cake is pulled apart. Spores are most likely to be present in flour, but I suspect it was the ginger I used that carried enough spores to cause problems as these spores are commonly found in soil and I've never had an issue with rope spoilage before using this root in baking. To prevent rope spoilage, make sure to use clean ginger with no obvious dirt. Peel and rinse the ginger before grating, and keep a clean kitchen workspace. Refrigerate anything that you don't eat shortly after baking. Anecdotally, I haven't had any adverse effects from accidentally eating something in the very early stages of rope spoilage, but don't feel ashamed to throw away or compost anything that you suspect has gone bad. Watch out for your health!

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 Whole Wheat Sourdough Discard Bread

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You read that title right; I finally cracked and started exploring the wonderful world of sourdough bread. I had heard a while ago that sourdough can be healthier than commercial yeast (I don't remember exactly why), but the factors that really made my decision were that sourdough yeast is self sustaining (no need to pay money to buy yeast) and that bread made with sourdough starter can rise at lower temperatures compared to commercial yeast (Saccharomyces cerevisiae, or baker's/brewer's yeast). Sourdough cultures adapt to live and grow comfortably at the ambient temperature they are exposed to, so this feature can be a great asset if your kitchen is relatively cold. Commercial baking yeast, on the other hand, is much more prolific and selected for its ability to grow best at a very specific temperature range, between 100 - 110 °F (38 - 43 °C). Both sourdough yeast and commercial yeast do better in slightly acidic environments, which is why I've been adding a small amount of sour citrus juice to most of my breads made with commercial yeast. Sourdough yeast benefits from symbiotic lactic acid bacteria that naturally create the ideal acidic environment for the wild yeast, so no need to add anything extra means an easier time baking and making recipes.

Making the starter was not as difficult as I had expected and starters are surprisingly resilient when established. A lot of websites make it seem more complicated than it really is while also selling their own mass produced starter for convenience, so I think there may be a conflict of interest. I may write a separate post about making a sourdough starter later on. Let me know if you would like me to do this sooner!

In the process of making and maintaining a starter, excess starter needs to be discarded to keep the starter culture balanced. This discard starter can be a weaker, less established culture or just an unfed twin of a regular starter. Either way, it's something on a spectrum of more or less yeast and lactic acid bacteria, but always contains some ratio of flour and water. Discard is not usually reliable enough to serve as the only leavening agent in bread-making, so it falls to commercial yeast to do that job. If the discard comes from an established starter, it can even impart some of that signature sourdough flavor to your bread. Try it out with this recipe and find out what happens!

 

Equipment:

·      Mixing bowls

·      Big spoon

·      Optionally, stand mixer with dough hook attachment

     Loaf pan

·      Oven-safe container for water

 

Ingredients:

    ¾ cup sourdough starter discard

·      3 ¾ cups whole wheat flour

·     1 ⅛ cup warm water

·      2 ¼ tsp active dry yeast

    1 ¾ tsp salt

    1/4 cup vegetable oil 

    1 egg, optional

·     

Directions:

1. In a large bowl, dissolve active dry yeast in warm water.
   
2. To that large bowl, add all the other ingredients: sourdough starter discard, flour, salt, vegetable oil, and the optional but recommended egg. Mix well until just the past the point where the dough looks like a crumbly mess.
   
3. Knead for around 10 minutes using a stand mixer, or 15-20 minutes by hand. If your stand mixer is like mine and can't handle a stiff dough, continue kneading by hand for about 5 minutes after the stand mixer starts giving up. After kneading, coat that same large bowl with a thin layer of oil, place the kneaded dough in the bowl, and cover with cloth or plastic wrap. Let dough rise, covered, in a warm place for 1 hour.
4. After the rise, uncover the dough, take out a bit of the air by flattening it slightly with your hands, and transfer it to a lightly oiled loaf pan. Let dough rise again, covered, in a warm place for 1 hour.
   
• I use a warm turned-off oven so that I don’t have to worry about dust or things sticking to the loaves. If the oven is on, even at low temperatures, the heating element may dry out the dough before it’s ready to bake. Make sure to take out the loaves before preheating the oven, though! 
   
  Check out the volume on these loaves before baking!
  
  
  
5. Preheat oven to 350°F. While the oven is preheating, bring some water to a boil in an oven-safe container, like a simple saucepan. Once the oven is heated, place the container of boiling water on the bottom of the oven to create steam. Then, put the baking tray with the loaves in the oven, middle rack, and bake for 40-45 minutes. 
   
   
   
6. Let bread cool before slicing. Enjoy!
   
   Soft, stretchy, and so simple.
   

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 Whole Wheat Carrot Cake

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This carrot cake is a runaway hit in my household – just ask my mom, who might have single-handedly devoured the entire thing if I hadn't intervened! The secret weapon here? A whopping six cups of carrots, the equivalent of about 18 store-bought ones. This recipe is a godsend for anyone staring down a fridge overflowing with those vibrant orange sticks. We've all been there – lured in by the promise of healthy snacking at Costco, only to find those giant bags lingering sadly in the crisper drawer. Carrot cake to the rescue!

But this recipe goes beyond just battling vegetable drawer guilt and satisfying sweet tooths. It's also packed with hidden benefits! Carrots are a nutritional powerhouse, brimming with beta-carotene, which converts to vitamin A in the body. This essential vitamin plays a crucial role in maintaining healthy vision and a strong immune system. Plus, whole wheat flour adds a dose of fiber, keeping you feeling fuller for longer.

This recipe is also a lifesaver for anyone with nut allergies, like myself. Walnuts are a classic carrot cake ingredient, but unfortunately, they're a no-go for me. However, this recipe is your open canvas! Feel free to swap in your favorite chopped nuts, from pecans to almonds to a festive mix, and personalize it to your taste.

So, the next time you find yourself with a surplus of carrots, don't relegate them to the back of the fridge. Whip up a batch of this delicious and nutritious carrot cake! It's a win-win for taste buds and health, and who knows, it might just become your family's new favorite dessert (just be sure to share with Mom before it disappears!).

 

Equipment:

          Mixing bowls 

       Grater or food processor

          Big spoon

        Mixer or stand mixer, optional

        Loaf Pan or similar

        Baking paper (parchment or similar, not wax), optional

 

Ingredients:

        Carrot mix:

        6 cups carrots, peeled and grated/shredded

        1/2 cup brown sugar

        1 cup raisins

        Wet ingredients:

        4 eggs

        1/2 cup white sugar

        1/2 cup vegetable oil or softened butter

        2 teaspoon vanilla extract

        1 cup orange peel

        1/2 cup water 

        ~1 tablespoon lemon juice, orange juice, or other sour citrus juice

        Dry ingredients:

        3 cups whole wheat flour

        4 teaspoon ground cinnamon

        1 1/2 teaspoon baking powder

        1 1/2 teaspoon baking soda

        1 teaspoon salt

Directions:

1. Using a food processor or a grater, grate/shred carrots until you have 6 cups loosely-packed. I didn't keep exact count the last time I made this one, but think it came out to around 18 whole carrots. For this step, it's helpful to have a helper like an eager younger sibling.
   
2. In a large bowl, combine the carrot mix (grated carrot, brown sugar, raisin). Set aside while continuing with the recipe.
   
3. Either by hand, mixer, or stand mixer, mix the eggs in a large bowl until close to a uniform color. Gradually add the following and mix after each addition:
• White sugar
• Oil or butter
• Vanilla extract
• Orange peel
• Water
• Citrus Juice
  
4. To the same bowl of wet ingredients, add flour, ground cinnamon, baking powder, and salt. Mix well.
5. Finally, add everything in the carrot mix bowl to the bowl in step 3, including any liquid that may have been drawn out of the carrots. Mix just until the batter looks close to uniform.
6. Preheat oven to 350 F. Let the batter sit undisturbed until your oven begins to approach the correct temperature; this lets the batter set a bit, which is a key need when using whole wheat flour.
• In more detail, the bran component of the whole wheat flour absorbs water and holds onto it while baking. This results in a moist cake and eliminates the risk of dry whole wheat baked goods. The same idea can be applied to just about anything whole wheat!
  
7. Transfer into a greased loaf pan or similar baking container. Bake at 350 F for 45 to 50 minutes.
8. Eat.
   

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 Whole Wheat Braided Bread

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Let's break bread over this incredibly soft whole wheat wonder! Not only is this recipe a winner in the texture department (seriously, the softest I've ever made!), it's also surprisingly consistent, even with its short and simple ingredient list. It's quick to whip up, a joy to bake, and yields a beautiful loaf that seems much more intricate than it actually is.

Imagine the possibilities! Gift this delightful bread to loved ones, impress guests with your baking prowess, or even hold it proudly in photos for that special dating profile pic (we all know good bread can be a conversation starter!). So ditch the complicated recipes and embrace the ease and satisfaction of this one. Have fun baking, and get ready to enjoy the softest, most consistent whole wheat bread you've ever experienced!

 

Equipment:

·      Mixing bowls

·      Big spoon

·      Optionally, stand mixer with dough hook attachment

·      Baking tray

·      Baking paper (parchment or similar, not wax)

·      Oven-safe container for water

 

Ingredients:

·      4 - 4¼ cups whole wheat flour

·      1 tsp salt

·      2 ¼ tsp active dry yeast

·      1 cup warm water

·      2 tbsp lemon juice or other sour citrus juice

·      1/8 cup granulated white sugar

·      ½ cup peanut or other vegetable oil

·      2 eggs

 

Directions:

1. In a large bowl, mix the flour and salt. Set aside for now.
• I recommend starting with 4 cup of flour and gradually adding more as needed when at the kneading stage. Do not add more than 4 ¼ cups of flour in total.
2. In a small bowl, dissolve the yeast in all of the warm water. Let sit while proceeding to the next steps.
3. In a medium bowl, crack the two eggs, break yolks, and mix well. Aim for an almost-even yellow/orange color, not fluffiness; don’t do more work than you need to. To this bowl, gradually add the sugar and mix into eggs. Add the oil and mix until homogeneous. Add the yeast that you previously dissolved in warm water, and again mix until homogeneous. Mix in the lemon or citrus juice immediately before proceeding to the next step.
4. Pour the wet contents of step 3 into the large bowl from step 1 and mix with a large spoon until a somewhat cohesive dough is formed. My personal preference is to mix everything by hand until a dough is formed, then to use a stand mixer with a dough hook for the kneading if I feel low on energy.
5. Knead for around 10 minutes by hand or using a stand mixer. After kneading, coat that same large bowl with a thin layer of oil, place the kneaded dough in the bowl, and cover with cloth or plastic wrap. Let dough rise in a warm place for 1 hour.
6. After the rise, uncover the dough and divide it into two equal-sized pieces. Lightly oil a clean work surface and divide one of the pieces further into three segments. Roll each of the three segments out into ropes that are thicker at the center and thinner at the ends, about 12 inches or 30 centimeters long. Now, start braiding, then repeat for the second piece.
• Lay all three ropes splayed out like the front toes of a chicken’s foot, and pinch together the ends of the one side that are close together.
• Grab the rightmost rope and lay it over the middle rope but not on the leftmost rope; it should be between the two. Then, grab the leftmost rope and lay it over the new middle rope. Continue this process until the whole length of the ropes are braided. Pinch together the other end and tuck both ends under the loaf to keep it from unraveling.
• Important note: do not pull the ropes longer when braiding as this might result in a shorter loaf and denser bread. Braid the bread like you’d braid a good friend’s hair.
7. Once both loaves are braided, transfer both to a baking tray lined with baking paper. Do not let the loaves touch or they will fuse together. Let the loaves rise in a warm place again, uncovered, for 30 minutes.
• I use a warm turned-off oven so that I don’t have to worry about dust or things sticking to the loaves. If the oven is on, even at low temperatures, the heating element may dry out the dough before it’s ready to bake. Make sure to take out the loaves before preheating the oven, though!
8. Preheat oven to 350°F. While the oven is preheating, bring some water to a boil in an oven-safe container, like a simple saucepan. Once the oven is heated, place the container of boiling water on the bottom of the oven to create steam. Then, put the baking tray with the loaves in the oven, middle rack, and bake for 30 minutes. 
• I highly recommend against placing anything on an oven rack above these loaves. Doing so may block direct heat from the oven heating element and prevent the development of that beautiful golden-brown color.
9. If you've read my posts before, you'd know that I normally suggest waiting for loaves to cool completely before cutting. However, these loaves are light and get eaten so quickly that it doesn’t make a big difference. Enjoy!

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Whole Wheat Imitation Sourdough Bread [Long Fermentation]

 Whole Wheat Imitation Sourdough Bread

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Sourdough bread is a wonderful thing for those that enjoy it, but maintaining a sourdough starter and planning ahead for feedings can be difficult for busy people. Whole wheat flour is especially well suited to sourdough baking, but my excitement to try something new was dashed by fear of not being able to maintain a starter if I'm busy working a full-time job. Unfortunately, baking with only commercial yeast is just not going to create that signature sour flavor and unique texture, but I've managed to find what I think the next closest thing.

The easily recognizable qualities of sourdough come from microorganisms other than Saccharomyces cerevisiae, which is the regular yeast bakers and brewers use. Starters are allowed to develop into a symbiotic colony of omnipresent wild yeast and wild lactobacillaceae, or lactic acid bacteria. Fermentation activity produces lactic acid and other acids, which give sourdough its sour flavor. However, these things take time, which is something that many people don't have much of in the typical fast-paced, dynamic, side-hustling lifestyle.

I iterated on my own simple recipe by gradually adding ingredients that might result in a mimicry of sourdough properties. After trial and error, I narrowed this down to yogurt and lemon juice. Real yogurt, not the sweet stuff, is slightly to moderately sour as a result of lactic acid bacteria, which in dairy function by fermenting lactose into lactic acid; this is exactly what a sourdough bread needs, even if it isn't exactly the same. Lemon juice (or any sour citrus juice) is acidic by itself, of course, but also provides ascorbic acid (vitamin C) to help yeast grow better and does a similar job to a powdered dough conditioner. Note, however, that yogurt also contains a lot of dairy fat, which can weigh down a dough and prevent it from rising as much. Too much might make a bread become dense and heavy, but still soft.

Feel free to adjust as you see fit, but I recommend only changing one variable at a time. As with any long fermentation bread, too little water or poor mixing will result in the formation of hard pieces of dry flour as the dough rises, so make sure to be careful.

Equipment:

• Measuring cups and spoons
• Loaf pan or dutch oven
• Oven-safe container for hot water (see step 5)
• If making by hand:
• Large bowl
• Large spoon
• If using a stand mixer:
• Stand mixer with bowl and dough hook attachment

Ingredients:

• 4 cups whole wheat flour
• 1¹⁄₂ teaspoons salt
• ¾ teaspoon active dry yeast dissolved in ¹⁄₂ cup slightly warm water
• 1 3/4 cups additional water, room temperature
• 2 tablespoons lemon juice or other sour citrus juice
• Needs to contain ascorbic acid, so not just any sour liquid will work.
  
• 1 ¹⁄3  tablespoon yogurt
• Real, slightly sour yogurt, not the sugary kind.
  

Directions:

1. I highly recommend letting the yogurt sit in a warm place for a few hours before using to promote growth of the lactic acid bacteria that contribute the distinctive flavor of sourdough. Do not microwave or overheat the yogurt as this will kill all the bacteria. Keep covered to prevent drying.
   
2. In a large bowl, dissolve the yeast in water. Once dissolved, mix in citrus juice and yogurt; do your best to break up yogurt clumps so it distributes evenly. Add the rest of the water, then salt, then flour. 
• Please note that I've spent a lot of time working out the right balance of ingredients. If you use less salt (like I did once), your dough may try to escape its container and make a mess of your kitchen.
  
3. Mix the dough with a spoon or in a stand mixer until all ingredients are evenly mixed and the dough is visibly stringy, which indicates good gluten formation. This is a very loose/slack dough, so there is no real kneading by any means.
4. If baking into loaves, transfer dough into a loaf pan lined with baking paper and cover tightly, but with room for expansion. 
• If baking in dutch oven, transfer dough into an appropriately-sized clean bowl lined with baking paper and cover tightly. The bowl will help shape the dough.  
5. Let the dough rise on a kitchen counter or in a cool oven overnight (room temperature), 12-16 hours, but note this will vary depending on the ambient temperature of your kitchen. It may need longer in winter and shorter in summer. I usually make the dough after dinner, around 7-8:00pm, and it is ready to bake the morning, 10:00am at the latest. 
6. Optionally, when ready to bake and before preheating the oven, place the dough in a warm environment or on a warm surface. This makes the yeast more active and can contribute to more rise if your dough is looking a little flat.
   
7. For both loaf pan and dutch oven, bake at 450 ℉ for 33 minutes uncovered and 10 minutes uncovered. Note that dutch ovens need to be preheated with the oven.
• When it is time to transfer dough to your preheated dutch oven, take the dough out of the bowl by holding onto the baking paper and drop it in the center of your dutch oven. There's no better way to do this than quickly and carefully.
• I tend to avoid making bread with a tough, hard, or crunchy crust, but you are welcome to do so by lengthening the uncovered baking time.
8. Let bread cool completely before slicing. I know it's tempting, but slicing too early will release steam and prematurely dry out your hard-earned bread.

Let me know how this goes for you in the comments!

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