Monday, November 15, 2010
RX - Carbs
My husband is big on preparedness. We have first aid kits in our cars, in the bathroom, and in the garden shed (in case the earthquake flattens the house and we can't get to the other ones; although if the house is flattened, I don't think a first aid kit with aspirin, bandaids, and ace wraps is going to cut it).
Also in the shed we have a stockpile of two liter jugs filled with water. We don't have a two-year supply of food, but we do keep the pantry stocked. And any room in our house has a supply of candles and matches or flashlights. Or both.
This past weekend we had an emergency. My husband took a misstep on the stairs and ended up at the emergency room with a nasty bad sprained ankle. It was very stressful to watch my husband in so much pain and to have to drive him to the emergency room. Thank heavens that I, too, believe in preparedness.
The best non-prescription way to soothe jangled nerves is with carbs. Carbs and chocolate. So it was a good thing that my cookie jar was stocked. I'd just made a new kind of chocolate chip cookie - kind of a hybrid between a molasses cookie and a chocolate chip cookie. Soft and chewy, chocolatey, it's the just what the doctor ordered for my jittery nerves and upset tummy. Don't believe me? Try it for yourself and see if you don't feel better.
Soft Whole Grain Chocolate Chip Cookies
- adapted from King Arthur Flour
6 Tbsp unsalted butter
1/2 cup granulated sugar
3/4 cup brown sugar, lightly packed
3 Tbsp molasses
2 tsp vanilla extract
1/2 tsp espresso powder
3/4 tsp salt
1 Tbsp cider vinegar
1 large egg
1/2 tsp baking soda
1/2 tsp baking powder
2 cups King Arthur White Whole Wheat Flour
2 cups semisweet chocolate chips
1- Preheat the oven to 350 deg. F and position oven racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
2- In a large bowl, beat together the butter, sugars, molasses, vanilla, espresso powder, and salt till smooth. Beat in the vinegar, egg, baking soda, and baking powder. Stir in the flour, then the chocolate chips, mixing JUST till combined.
3- Drop the dough, by tablespoonfuls, onto the prepared baking sheets. Bake the cookies for 10 to 11 minutes, until they're just set on top and beginning to brown around the edges. Remove them from the oven and allow them to sit for 5 minutes on the baking sheet before transferring them to a rack to cool completely.
Yield: about 3 dozen cookies
(Disclaimer: I am not a qualified medical practitioner. The advice here is offered purely for humorous and gastronomic enjoyment. Please do not take this advice without first consulting your doctor, nutritionist, or your own common sense.)