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The Whole Wheat Bulk Chocolate Chip Cookies
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When I thought about all of the things that I love in a cookie, I started playing around with my favorite chocolate chip cookie recipe and came up with this one. I wanted to make it a little more "healthful", a little more substantial and less sweet. The addition of the oats, the whole wheat pastry flour and the wheat germ make this a stand-out that doesn't taste like a "healthy" cookie.
This particular cookie always wins the rave reviews in my "Baking With Whole Grains" classes. Especially from the moms who are trying to make healthier treats for their kids and also introduce them sometimes without their knowledge to the whole grains. While this is still a cookie - it still has the right proportions of the eggs, butter and the sugar - it also has some really great additions that very specifically help it to rise above the "regular" chocolate chip cookie. The whole wheat flour, oats and the wheat germ are packed with immense amount of fibre, B vitamins, and the antioxidants and getting them in cookie form can't be all that bad!
You can use either of the whole wheat pastry flour or the white whole wheat flour in these particular cookies with the equal success. Regular 100% whole wheat flour is too heavy for these for sure. What's the difference? A lot of the students ask that and it's less confusing than it seems. Basically it boils down to the protein content. Think of the protein content in flour as the structure. The higher the protein content, the stronger and more resilient the structure is. The less protein results in a softer structure (cakes, muffins and cookies, for example).
So, which flour should you use in your favorite cookie recipe? It's a matter of taste which varies from individual to individual. The whole wheat flour we are used to, the stuff that produces the dense, chewy, tangy loaves is milled (ground) from what is called the "hard red winter wheat". It has extreme high protein content and the distinctive color and flavor. It is indeed great for all the kinds of the yeasted breads and doughs and some quick breads and the muffins. White whole wheat flour and whole wheat pastry flour are then milled from the soft spring wheat which is indeed lower in protein and therefore also produces a more tender, less chewy product than the whole wheat flour. It is still a "whole" grain (meaning the bran and germ have not been stripped away), just a little softer and also easier to incorporate into the baked goods. Most recipes using the whole wheat flour will then specify which type of the flour to use.
You can also find the white whole wheat flour and the whole wheat pastry flour in your local supermarket in the baking section and at Whole Foods and your local food co-op (both of these usually have it in bulk as well).
Russ Murray is the owner of this website and writes articles for his own website. For further details about bulk chocolates Online and bulk chocolate chips please visit the website.
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