Today kicks of the season of Lent for most Catholic and Protestant Christians, and whether you subscribe to those faiths or not, this time of year seems to be one of reflection and renewal. For some it may be a time of devotions, others perhaps closet reorganizing, starting at that long list of spring cleaning to-dos, garden planning and other outdoor chores and pursuits. It tends to be a time of introspection for me, a time to get back to the heart of what's really important to me and cut back on all that other extraneous stuff that get's in the way.
It's also a time of year I seem to naturally want to eat more nourishing things. With spring just around the corner, the first veggies and other sweet tastes of that so-close-I-can-almost-taste-it-season will soon be upon us. That said, we're not out of this winter buisiness just yet. And sometimes, especially at the end of a long and tiring day, I still want a cookie. A really tasty cookie. But perhaps a more nourishing cookie than most. Enter Myra Kornfled and her Healthy Hedonist. Her chocolate chip cookie recipe sounded like a great place to start for something nourishing with whole grains and unrefined sugars, but was still satisfactorily indulgent.
Slightly Healthy Chocolate Chip Cookies
adapted from The Healthy Hedonist by Myra Kornfled
1/2 softened unsalted butter
1/4 c brown sugar
1/2 c sucanat or maple syrup
1 tsp vanilla
1 1/2 c whole wheat pastry flour (whole wheat flour works too, just a slightly denser with a more earthy flavor)
1/4 kosher salt
1 c semi-sweet chocolate chips
Preheat oven to 350 F. Line two baking sheets with parchment paper or silpats.
Using a mixer or wooden spoon and strong wrist, cream together butter, sugar and sucanat/syrup until fluffy. Add egg and vanilla until smooth.
In a separate bowl, mix the flower, baking soda and salt together. Slowly mix in the dry mixture into the butter mixture about 1/3 at a time until just combined (always best not to overmix cookies!). Fold in chocolate chips.
Drop walnut-sized cookies onto the prepared sheets 2" apart. Squash them flatish (but not too thin) with the palm of your hand or a glass or jar. Bake for 10-12 minutes for a cakey cookie and 15 for a crispy cookie.