As you may have noticed, over the past few (ahem, or maybe more than a few) months, my posts have been sporadic. The time between updates has slowly stretched and, to be honest, there have been times when I wondered if I’d return. Sometimes the thought of walking away would carry an immense sense of relief: one thing off my over-crowded plate. But, more often than not, the thought made me sad. There have been a lot of reasons for the less-frequent posts (one of which is more visible than others), but every time I’ve returned to this space, I’ve been grateful that I didn’t let it go. I draw so much energy and inspiration from this site, and it’s something I don’t want to fade away.
A lot of things have fallen into place for us recently (we’re moving, for one thing!) and a very welcome slow-down at work is finally here. So, I’m hoping to be able to post a bit more frequently over the next couples of months, and then we’ll see what happens when the baby arrives later this summer.
The funny thing is, even as I added to this site more and more infrequently, I still visited it often. The busier I am, the more I rely on recipes I’ve made numerous times, and the vast majority of those recipes reside on this site. This site, I’ve realized, has become my personal recipe file. Just like my mom pulls down a wooden box stuffed with splattered, handwritten recipe cards and rifles through it to find her old favorite recipes, I often Google my prior posts.
Along these lines, when I decided to make some whole wheat chocolate chip cookies to add to the gift bags for the hostesses of my baby shower (the bags were otherwise stuffed with Chicago treats, and I concluded that they wouldn’t be complete without a treat from my own Chicago kitchen), I turned first to my site for the recipe. I make these cookies so often that I just assumed I had already posted the recipe. But, alas, it wasn’t there. And then I remembered that I usually turn to Jess’ site for this recipe, and while that’s always a lovely site to visit, I knew I needed to add the recipe to my own virtual recipe file.
So in the waning sunlight hours after work (spring!), I whipped up a batch and snapped a few photos. I feel better already, knowing that this recipe is safely tucked away on this site, and that I’ll be returning more frequently to this space in coming weeks.
Whole Wheat Cookies
Adapted from Good to the Grain by Kim Boyce, via Sweet Amandine
3 cups whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
2 sticks (8 ounces) cold, unsalted butter, cut into 1/2-inch cubes
1 cup light or dark brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
8 ounces bittersweet or semisweet chocolate (chopped or chips)
Sea salt or kosher salt, for finishing
Pre-heat oven to 350 degrees and line two baking sheets with parchment.
Whisk together the dry ingredients in a large bowl.
Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment, and mix on low speed until just blended. (It should take about 2 minutes.) Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating until each one is incorporated. Mix in the vanilla.
Add the flour mixture to the bowl, and blend on low speed until the flour is just incorporated. If there are any small pockets of flour lurking in the dough, rub them in with your fingers.
Scoop the dough – about 3 tablespoons per cookie – onto the baking sheets, keeping about 3 inches between cookies.
Just before baking, press a few flakes of salt into each dough ball.
Baking 16-20 minutes. Transfer the cookies, still on the parchment, to the counter to cool. Repeat with the remaining dough.
Yield: a little over 20 cookies