These salted whole wheat chocolate chunk and toffee cookies are just what the doctor ordered: nutty, rich with dark chocolate and the perfect balance to the sweet is a sprinkling of sea salt.
I had a serious case of writers block last night. I just couldn’t do come up with anything. I wrote and erased the same sentence a dozen times (spelling errors included). I had no interesting life stories this week or anything that I really wanted to share. I’m bone tired from an over committed schedule and honestly, when it’s 10 o’clock at night and all you want to do is go to bed, what is there to say about anything? Let alone another chocolate chip cookie recipe. Which got me thinking…
So I googled “facts about cookies”. And proceeded to spend the next half an hour plus reading a bunch of useless (though very interesting) tidbits over the beloved flat treat. What I give you today is a bit of my findings on the little treat we call cookie.
1. Chocolate chip cookies are the biggest selling cookie in the US today. (How predictable.)
2. The average person will about 35,000 cookies in their lifetime. (Gawd, we’re piggies.)
3. The U.S. leads the world as the biggest cookie bakers and eaters, spending more than $550 million annually on Oreos alone. (Shocker. Not. I told you we were little piggies.)
4. Cookies were thought to have been created by ancient bakers who wanted to test their cake batter and oven temperature. They would place a small amount of batter on a sheet and bake that first. (Makes sense. It’s always the mistakes that make something spectacular.)
6. The official state cookie of both Massachusetts and Pennsylvania is the chocolate chip cookie. (Really? Shouldn’t just one get to claim that?)
7. To bake Do-si-dos and Tagalongs, Girl Scout manufacturing company, Little Brown Bakers uses about 230,000 pounds of peanut butter a week during baking times. (That’s a lot of effing peanut butter.)
8. Oreo’s original recipe called for pork fat to create the creamy center. (Strangely, this does not gross me out in the slightest.)
9. The first commercial cookie in the U.S. was the Animal Cracker, introduced in 1902. (An oldie but goodie.)
10. Cookies taste better warm from the oven with a cold glass of milk. (I made that one up too.)
11. American cookie jars evolved from British biscuit jars and first appeared on the scene during the Depression in the 1930s when housewives began making more cookies at home, rather than buying them at the bakery, and needed containers for them. (See what happens when we get bored?)
12. The Nabisco Chips Ahoy Chocolate Chip Cookie is the second best selling cookie in the U.S. right behind the Oreo. (My favorite cookie as a kid. My favorite way to eat them was with a tall, cold glass of milk. Refer to #10)
13. Thin Mints are the Girl Scouts’ most popular selling cookie, accounting for 25% of sales. (That’s because they’re the bomb. And they taste amazing right from the freezer.)
14. Betty Crocker never existed. She was created in 1921 by the Washburn-Crosby Company, a predecessor of General Mills. Betty Crocker is now considered to be the great melting pot of Modern American Womanhood—which is not too bad for a woman who never existed. (I feel seriously duped right now.)
15. A cookie a day keeps the doctor away. (Again, I made this one up.)
My own two cents about these particular cookies:
16. If you put whole wheat flour in cookies it doesn’t make them any healthier. (Though it does give them a great nutty texture.)
17. A pinch of sea salt makes a chocolate chip cookie go from ordinary to extraordinary. (Try it, I promise.)
18. It’s ok to eat 3 or 4 of these as breakfast with a cup of coffee. No judging here. (Ok, maybe just a little.)
19. The toffee in these cookies melts into the dough creating a caramel like flavor. (Ridiculous, I tell you.)
20. I’m seriously upset about the Betty Crocker thing. (I can’t believe she doesn’t exist.)
Have a great weekend everyone!
A whole wheat cookie with dark chocolate chunks, toffee bits and sea salt.
- 1 1/8 cup whole wheat pastry flour
- scant 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) butter, softened
- 1/4 cup granulated sugar
- 1/8 cup brown sugar
- 1/2 teaspoon pure vanilla extract
- 1 egg
- 3 1/2 oz dark chocolate bar, cut into 1/4- inch chunks
- 1/4 cup toffee chips
- sea salt for garnish, optional
- Preheat oven to 350F degrees.
- In a small bowl, combine flour, baking soda and salt; set aside.
- In a medium bowl, beat butter and both sugars with a hand held mixer until light and fluffy, about 3 minutes. Add vanilla and egg. Blend just until combined.
- Add dry ingredients and blend until incorporated.
- Stir in dark chocolate chunks and toffee chips.
- Drop cookies by the tablespoon full onto a baking sheet lined with a silicone baking mat or parchment paper. If desired, sprinkle with a pinch of sea salt. Bake in preheated oven for 10-12 minutes until done. Remove from oven and transfer cookies to a cooling rack to cool completely.
This recipe has been modified and test in my high altitude kitchen which sits just below 7000 feet.