It’s been raining for five days, so I thought a comfort food was in order. These cookies aren’t made with any local food items, but they are necessary to survival this time of the year. You can feel ‘righteous’ because there isn’t any white flour in here. You might be surprised, but I really think they’re the best chocolate chip cookie around. They’ve got a great consistency. These cookies freeze well after baking, so double the recipe and keep a tub in the freezer for those crummy (ha ha) days.
4 tbls unsalted butter
1/2 cup palm oil shortening, melted (or substitute vegetable oil)
3/4 cup granulated sugar
3/4 packed light brown sugar
2 tsp. vanilla extract
3/4 tsp. salt
1 tbls cider vinegar
1 large egg
1/2 tsp. baking soda
1/2 tsp. baking powder
1 cup barley flour
1 cup whole wheat flour
2 cups semisweet chocolate chips
- Preheat the oven to 350F and prepare cookie sheets with parchement paper or lightly grease. Set the butter out to reach room temperature or melt it a little in the preheating oven.
- Cream the butter, shortening, vanilla, and salt in a large bowl. Beat in the vinegar and egg. Stir in the flours, baking soda, and baking powder. Add the chocolate chips.
- Blop the cookie dough on the sheets, about a tablespoon at a time. The cookies will spread out a little, so leave some space. Bake for about 15 minutes. Cool on pan for a few minutes and then move to rack.
- Serve to your friends and don’t tell them that they’re made with whole wheat. (Then, when they’re enjoying them, you can wiggle your eyebrows and play the ‘you’ll never guess what is in my cookies’ game. They’ll be relieved it’s only funny flour.