Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition |
Ask Your Questions Now ›
Vegan Chocolate Chip Cookies
Gluten-Free Chocolate Chip Cookies
Whole Wheat Sablés
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 2 sticks (8 ounces) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Confectioner Alice Medrich serves up meltingly tender, crisp, and buttery cookies with the nutty flavor of whole wheat, which is perfect with almost any nuts or dried fruit combinations.
What to buy: Spelt flour may be substituted for whole wheat.
Game plan: The cookies are delicious fresh but are even better the next day. They can be stored in an airtight container for at least one month.
- 1Whisk flours together until evenly mixed; set aside. In a medium bowl, with the back of a large spoon or with an electric mixer, beat butter with sugar, vanilla, and salt for about 1 minute, until smooth and creamy but not fluffy. Add flour and mix just until incorporated.
- 2Turn off the mixer, scrape down the bowl, form dough into a ball, and, if necessary, knead it with your hands a few times until smooth. Form into a 12-by-2-inch log. Wrap and refrigerate for at least 2 hours or overnight.
- 3Heat the oven to 350°F and arrange the racks in the lower and upper third. Use a sharp knife to cut the cold dough log into 1/4-inch-thick slices. Place cookies at least 1 1/2 inches apart on ungreased baking sheets.
- 4Bake cookies until light golden brown at the edges, about 12 to 14 minutes, rotating the baking sheets from top to bottom and front to back halfway through baking. Remove from the oven and let cookies firm up on the pans for about 1 minute, then transfer them to a rack and let cool completely.