Friday, July 3, 2009

Whole -wheat Choco-Nut cookies for my lil cookie monster

My son could live on cookies for breakfast, lunch and dinner. Every. Single. Day.
I am not kidding. And this was a child who didnt quite like anything very sweet before.
He doesnt discriminate against any kind of cookie. All cookies are welcome in the chomping machine called his mouth. But when there is chocolate in some form or the other in the cookie, he becomes a model child...all smiles and hugs and kisses and thanQs and I love you mamas.
So when he starts acting like a two-year old again...and believe me he DOES, its a beautiful image to remember and find solace in the thought that this too shall pass... Sigh.

Whole- wheat Choco-Nut cookies
Oil - 1/4 cup
Unsalted butter, room temperature - 1/4 cup
Light brown sugar, packed- 1/2 cup
Granulated white sugar - 1/4 cup
Egg, large- 1
Vanilla extract- 1 tsp
Whole wheat flour- 1/2 cup
All purpose flour- 1/2 cup
Chocolate ganache-1/4 cup (instructions below)
Baking powder- 1/2 tsp
Salt- 1/8 tsp
Roasted almonds, chopped- 1 cup (Instructions below)

Roasted almonds

Preheat the oven to 350 degree F. Spread one cup of almonds in a baking sheet. Place in the oven and bake for 8 minutes. Turn off the oven. Leave the baking sheet in the oven till it cools. Chop the almonds roughly when cooled.

Chocolate ganache

Melt 1/4 dark chocolate chips with 3 tblsp of heavy cream in a double-boiler and reserve.

To make the cookies

Preheat the oven to 350 degree F and place the rack in the middle of the oven. Line two baking sheets with parchment paper or silpat.

In the bowl of your electric mixer, cream the butter, oil and sugars for about 2-3 minutes till light and fluffy. Add the egg and vanilla extract and beat well. Add the chocolate ganache and mix till incorporated. Add the salt and baking powder and mix well. Finally add both the flours and mix till just incorporated. Fold in the nuts.

Using a small ice-cream scoop, place scoopfuls of batter about 2 inches apart.

Bake for 15-20 minutes till the edges are firm but the center is still soft. Remove from the oven and let the cookies cool for 5 minutes on the sheet before placing them in a wire -rack to cool completely.

Makes about 20 cookies.

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