Alex Like Cookies!!!

So I made a big batch of chocolate chip granola cookie dough last week and that presented some problems. I didn’t want to leave any opened packages of chocolate chips around and the Cacao Barry chips come in a two pound package so now I have about 10 pounds of cookie dough.
I like to let cookie dough sit for a few days before baking so all the flavors meld together and you can scoop well proportioned mini-balls of dough. I rolled the balled cookies in the sprinkles so they’d look festive. I took a bunch to my commercial agents today and the rest are in the freezer, until the next event. Here is the recipe, it’s from Epicurious.com.   Epicurious.com is part of the vast Condé Nast Empire which includes Vogue and The New Yorker and all that fancy-schmancy stuff.  I’ve adapted their recipe a bit, I hope Anna Wintour doesn't come over and kick my butt!

Granola Chocolate Chip Cookies

4 cups sifted White Whole Wheat Flour (Both King Arthur & Trader Joe’s make good flours, I think Trader Joe’s is King Arthur because these use to sell that brand & the bags look almost identical)

2 teaspoons baking soda (use a fresh box; c’mon they’re only a buck!)
2 teaspoons fine sea salt
1 lb. unsalted Plugrá butter, softened (it needs to be softened, very important)
1 1/3 cup packed dark brown cane sugar
1 1/3 cup granulated cane sugar
 4 teaspoons Nielsen-Massey Vanilla
 4 large eggs room temperature lightly beaten
 4 cups Trader Joes Just the Clusters Maple Pecan Granola
(This stuff is just too good)

From Blog Pictures

(but make sure and check the nutritionals)

From Blog Pictures

(whack the bag a little to break up the big pieces)

1 lb Cacao Barry Mini Chips

Stir together the flour, baking soda, and salt in a bowl. Beat together butter, sugars, and vanilla in a medium bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then turn mixer to lowest speed, beat in egg until just combined, and then add flour mixture alternating with the granola and mix until just combined. Stir in chocolate chips. Place batter in a high quality tight fitting plastic container & refrigerate for at least two days or up to one week.

When ready to bake, preheat a convection oven to 375°F. Using a very small cookie scoop (don’t buy a cheap plastic one) scoop out small scoops of dough. Dip the rounded tops in sprinkles if you want and place on a cookie sheet (not insulated, I don’t like those) covered with parchment paper and bake for about 7 or 8 minutes until lightly browned. Cool completely & store in an airtight container. If you have left over dough, scoop out balls and place in a high quality tight fitting plastic container one layer at a time with wax paper between the layers and freeze. You can bake them from frozen it just takes about a minute longer.

Here’s The Dough:

From Blog Pictures

The Frozen Balls:

From Blog Pictures

The Final Product:

From Blog Pictures