Hearty Chocolate Chip Cookies

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Yesterday in San Diego, we had "cold" weather.  There's no comparing our cold, with say, New York or North Dakota.  But for San Diego, it was cold enough for a scarf and leg warmers. 

Lots of things happened for the first time.  I seared and baked pork chops for the first time [pics to come].  I made homemade applesauce for the first time [pics to come].  I made a complete dinner consisting of the pork chops, applesauce, and roasted butternut squash [pics to come].  And then for dessert, I baked chocolate chip cookies adapting from the recipe found in the Deceptively Delicious cookbook by Jessica Seinfeld! 

Secret ingredient: a can of rinsed and drained chickpeas, also known as garbanzo beans.  Incredible.  These cookies were moist, chewy, nutty {without nuts!}, and filling!  I won't reveal how many I've actually eaten over the past 2 days.  Bake them.  You'll know why I've eaten so many.

mise en place - everything in order

tiny baker with the layered mix of flour, oats, baking powder, & salt

garbanzo beans make a nice addition...and snack

here comes the texture and bulk of the cookie

this is her 2nd time baking, and she's hooked

hubby and & broke in the fireplace while cookies were baking.  1st time ever in 3 years!!


 




 For a printable version of the recipe, click here.

Hearty Chocolate Chip Cookies with Garbanzo Beans

This recipe was inspired and adapted from the one published in Deceptively Delicious by Jessica Seinfeld.

-Prep: 20min
-Total: 31-33min

WW 4pts+ each. {with 32 servings. pts+ will be higher with only 24 servings}

Recipe makes 2 dozen {I ended up making 32 cookies}

Ingredients:
  • Nonstick cooking spray {I didn't use this; could also use parchment paper or a Silpat}
  • 1 C firmly packed brown sugar
  • 3/4 C Bummel & Brown butter spread {or other spread. My personal fave is BestLife Buttery Spread, but I didn't have any.}
  • 2 large egg whites
  • 2 t vanilla bean paste {I use Nielsen Massey}
  • 1 16 oz can garbanzo beans, rinsed and drained
  • 2 C semi-sweet chocolate chips
  • 2 C white whole wheat flour {I like King Arthur Flour}
  • 1/2 C old-fashioned oats
  • 1 t baking soda
  • 1/4 t sea salt
  1. Preheat oven to 350 deg F. Coat a baking sheet with cooking spray. {I used my Goldtouch nonstick pans from Williams Sonoma without spray}
  2. Mix all dry ingredients together and set aside. {flour, oats, salt, baking powder}
  3. In a large mixing bowl or the bowl of an electric mixer, beat the sugar and Bummel & Brown until smooth.  Beat in the egg whites and vanilla bean paste, then the garbanzo bean and chocolate chips.   Add dry ingredients, and mix on low speed until a thick dough forms.
  4. Drop the dough by the tablespoonfuls onto the baking sheet, spacing about 2 in apart.  Press gently wit a fork to flatten.  Bake until the cookies are golden brown and just set, 11 to 13 min.  Do not overbake.  Transfer to a rack to cool.
  5. Store in an airtight container for up to 3 days.


-BeckyCharms




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