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Listed in: Dessert
1/2 cup (112 g) butter, softened
1/2 cup (115 g) packed brown sugar
1/4 cup (50 g) sugar or xylitol
1 egg
1 egg yolk
2 tablespoons (28 ml) milk (low-fat cow’s, or unsweetened vanilla almond or soy milk)
1 teaspoon vanilla extract
1 cup (125 g) whole-wheat pastry flour
3/4 cup (95 g) oat flour (or unbleached flour)
2 tablespoons (14 g) wheat germ
1/2 teaspoon cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (175 g) high-quality dark chocolate chips
2/3 cup (73 g) chopped unsalted pecans
Preheat the oven to 350°F (180°C, or gas mark 4).
In a mixer beat together the butter and sugars until fluffy. Beat in the egg and egg yolk, then the milk and vanilla. In a medium bowl, whisk together the flours, wheat germ, cinnamon, baking soda, and salt. Add the dry mix to the wet and beat on low until just combined. Fold in the chocolate chips and pecans.
Using a tablespoon, scoop 1 1/2-inch (3.8-cm) balls and arrange on a large cookie sheet (you don’t have to shape the cookies—just drop batter onto the sheet). Bake for 10 to 12 minutes, or until golden brown.
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