“You'll be the same person five years from now as you are today except for two things, the people you meet and the books you read” ~ Zig Ziglar
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I've always been a reader
Actively having a book going from the time I was a kid, all the way through my early college years (when free time became a scarce commodity) Tom Clancy, Stephen King, autobiographies, and murder mysteries
My adult years, sadly, have been sparse. A book in my bag only if I'm traveling for work, or lounging on vacation.
In all honesty, I've missed it. There are so many authors with great things to say, good stories to be told, new things to learn, so off and on I've searched for a book club
There's something to be said for accountability, but it's bigger than that, a chance to build relationships outside of my immediate circles, read books I wouldn't pick up on my own, stave off some of the cabin fever that sets in when one works from home (especially in the winter)
I've been surprised to discover; a good book club is hard to find.
So a few weeks ago, I ventured forth to meet up with a brand new group at a cool hang-out on main street, to share a glass of wine, a few laughs, and talk books.
My red mittens carried Whole Wheat Chocolate Chip Cookies, hot off the presses, wrapped in parchment paper, tied with twine
“Hi. Thank you for inviting me. I think a glass of wine goes best with a darn good cookie.”
By the end of the night, I decided, they seemed like my kind of people. I hope they felt the same, and this proves the beginning of many good reads to come and a beautiful excuse to snuggle under the covers at night with my iPad on dim.
These cookies are one of my all-time favorites — the type of recipe you have to love and then pass on. Take my word for it; you need to try a batch.
Built on a foundation of whole wheat flour, they're everything a chocolate chip cookie should be, tender and chewy in the middle, crisp at the edges, and chocolate in every bite.
My favorite part? The subtle nutty flavor only whole wheat can bring
ps: The secret to a really good cookie? Let the dough rest 72 hours before baking your cookies
( ** Note from Ali: This post originally appeared on March 14, 2013, back when The Veggies was just getting started.
Today, I woke up with a streak of sunshine across my bed, and it was persuasive enough to coax me into the kitchen to make a double batch. A thank-you to The Ames Pet Resort who commissioned a local artist to draw the most incredible sketches of our two pugs who passed away last year
Let’s all take good care of each other today )
— — —
~ Adapted from Food52
Whole Wheat Chocolate Chip Cookies
- Dry mix:
- 3 cups whole wheat flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp kosher salt
- Wet mix
- 8 oz (2 sticks) cold unsalted butter, cut into ½" pieces
- ¾ cup dark brown sugar
- ¾ cup natural sugar (Sugar in the Raw or Turbinado)
- 2 eggs, large or XL
- 2 tsp vanilla extract
- 8 - 12 oz bittersweet chocolate, shaved
- Place two racks in the upper and lower thirds of the oven and preheat oven to 350° F.
- Line two baking sheets with parchment paper
- Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.
- Add the butter, and the sugars beat with a standing mixer fitted with a paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Use a spatula to scrape down the sides of the bowl.
- Add the eggs one at a time, mixing until each is combined.
- Mix in the vanilla.
- Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds, scraping down the sides and bottom of the bowl.
- Add the chocolate all at once and mix on low until the chocolate is evenly combined. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out onto a work surface, and use your hands to fully incorporate all the ingredients
- Scoop mounds of dough about 3 tablespoons in size onto the baking sheet, leaving 3 inches between them, or about 6 to a sheet
- Bake the cookies for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly brown.
- Transfer the cookies, still on the parchment, to the counter to cool, giving them a quick sprinkling with a pinch of sea salt.
- Repeat with the remaining dough.
- These cookies are best eaten warm from the oven or later that same day.
- They also keep beautifully in the freezer, either freezing the dough or the cookies once they're cooled. (20-30 seconds in the microwave is all you need to warm one up)