Sue is my sometimes cooking buddy. We’ve had some adventures together that’s for sure. This past month we took a cooking class at the Gourmandise School of sweets and savories in Santa Monica. It’s a really sweet cooking school. The classes are fun and the recipes are good and you don’t have to clean up after yourself. Makes me happy. The class that we took together was an all day seminar on cooking with whole grains. I was particularly interested because I’m a little tired of organic unbleached white flour and I find myself looking for recipes that call for other types of flours – grainier substances like cornmeal, buckwheat, rye, like that.
It was a good conference and I learned a lot. Sue and I ended up sharing the cost of a stone grinder mill. Can’t wait for the arrival. In our ‘goody bag’ was a recipe for the following cookie: “Single. Best. Cookie. Ever.” Kind of irresistible. Although mine looked nothing like the gorgeous photo below, the cookies are truly delicious.
Single. Best. Cookie. Ever
Preheat oven to 350°
2 sticks butter (224g)
1 cup packed brown sugar (225g)
1 cup sugar (200 g)
1 ½ tsp baking powder (6g)
1 tsp baking soda (4g)
1 tsp salt (4g)
1 cup dark chocolate pieces (170g)
1 cup milk chocolate pieces (170g) – I did NOT use any milk chocolate and just added some more dark but not a whole cup worth which might have been the cookies’ downfall – don’t know.
1 cup chopped toasted hazelnuts (150g)
3 cups Whole grain flour (290g) I used hard red winter wheat flour
Cream butter with the brown and white sugar until fluffy in a stand mixer. OK to use the butter from the fridge – does not need to be room temperature. Add eggs and scrape the bowl well. Keep mixing for 1 more minute and add the chocolate pieces and nuts and mix until well combined. Add dry ingredients to the butter mixture and mix until just combined. Shape the cookies on a cookie sheet lined with parchment. The recipe said to scoop them BIG because “they eat like a meal.” I made mine a little smaller than a meal. Bake the cookies at 350° for 12 minutes or until golden brown on the edges. Let the cookies finish cooking and cooling on the cookie sheet. No need to transfer to a cooling rack. Share around the room.